The first time I pulled a tray of these Mini Meatloaf Muffins with Mashed Potato “Frosting” from my oven, my kitchen filled with the most comforting, nostalgic aroma. It was the smell of Sunday supper and happy childhood memories, all packed into adorable, individual portions. I was struck by how such simple ingredients could transform into something so clever and delightful. That moment, seeing those golden-brown muffins topped with creamy clouds of potato, I knew this recipe was a forever keeper. It’s pure, edible joy.
Why You’ll Love This Recipe
You’re going to love this recipe because it takes the cozy, familiar flavors you crave and presents them in a fun, shareable way that’s perfect for busy weeknights or entertaining. It’s forgiving for new cooks and endlessly customizable for your family’s tastes. The portion control is built right in, and let’s be honest, anything you can “frost” with mashed potatoes is an instant winner in my book.
Ingredients
- 1 lb ground beef (I use 85/15 for the best flavor)
- 1/2 cup breadcrumbs (plain or seasoned)
- 1/4 cup ketchup
- 1/4 cup milk
- 1 large egg
- 1 small onion, finely diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the “Frosting”: 3 cups of your favorite prepared mashed potatoes (about 4 medium russet potatoes)
- For garnish: Extra ketchup, chopped fresh chives, or shredded cheese
After years of testing, I’ve learned a few ingredient secrets. Don’t use ultra-lean beef; a bit of fat (85/15) keeps the muffins juicy. That Worcestershire sauce is non-negotiable—it adds a deep, savory “umami” that makes all the difference. For the mashed potatoes, make them extra creamy and a little on the stiff side so they hold their shape when piped or spooned on top.
Equipment Needed
- 12-cup standard muffin tin
- Large mixing bowl
- Medium mixing bowl (for potatoes)
- Small skillet (for sautéing onion)
- Potato masher or ricer
- Measuring cups and spoons
- Piping bag with a large star tip (optional, but so fun!)
- Ice cream scoop (for easy meat portioning)
You can absolutely make this with just a muffin tin and bowls. But trust me, a piping bag for the potatoes makes you feel like a professional chef and looks fantastic. If you don’t have one, a zip-top bag with the corner snipped off works perfectly. The ice cream scoop is my secret for evenly sized muffins and clean hands—it’s a game-changer I discovered after one too messy trial.
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and lightly grease the muffin tin. In a small skillet, I sauté the diced onion and garlic with a drizzle of oil until they’re soft and fragrant. This step is crucial; it takes the raw bite out of the onion and sweetens it, weaving a deeper flavor throughout every bite. I let this mixture cool slightly so it doesn’t cook the egg when I mix it in.
While the onions cool, I make my mashed potatoes if I haven’t already. I boil peeled russet potatoes until fork-tender, then mash them with butter, warm milk, salt, and pepper until luxuriously smooth. I let them cool a bit, too, so they’re easier to handle. The key is texture—you want them creamy but not runny, able to hold a peak when you lift the spoon.
Now, for the fun part! In my large bowl, I combine the ground beef, breadcrumbs, cooked onion and garlic, egg, milk, ketchup, Worcestershire sauce, and all the seasonings. Here’s my personal rule: I use my hands. Forks or spoons just don’t mix it evenly or gently enough. I mix just until everything is combined; overworking the meat makes the muffins tough. I learned that lesson the hard way with a batch of dense little hockey pucks.(See the next page below to continue…)