Mini Meatloaves with Mashed Potato Topping (Print-Friendly Version)

These muffin-pan meatloaves use a small beef-and-breadcrumb portion under a spooned or piped mashed potato topping. Cook the meat fully before adding the potatoes. The familiar cupcake shape is a serving format, with temperature checks still needed in the center of the meat.

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# Ingredients You’ll Need:

→ Meatloaf Base

01 - 1 pound ground beef or a mix of beef and pork

02 - 1/2 cup breadcrumbs

03 - 1/4 cup milk

04 - 1 small onion, finely chopped

05 - 1 clove garlic, minced

06 - 1 large egg

07 - 2 tablespoons ketchup

08 - 1 teaspoon Worcestershire sauce

09 - 1 teaspoon dried thyme or Italian seasoning

10 - Salt and black pepper, to taste

→ Potato Frosting

11 - 2 cups mashed potatoes, homemade or store-bought

12 - 2 tablespoons butter, softened

13 - 1/4 cup heavy cream or milk

14 - Salt and black pepper, to taste

→ Toppings and Garnish

15 - Cherry tomatoes, cut into small pieces, for topping

16 - Fresh parsley or chives, chopped, for sprinkling

→ Equipment

17 - 12-16 silicone or metal muffin liners

# How to Make It:

01 - Heat the oven to 375°F and prepare twelve to sixteen standard muffin cups with oven-rated liners or grease.

02 - Stir breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire sauce, herbs and seasonings together.

03 - Gently combine with the ground beef or beef-and-pork mixture. Divide evenly among the cups without packing firmly.

04 - Bake about twenty to twenty-five minutes, checking smaller portions earlier and continuing until their centers reach 160°F.

05 - Meanwhile warm the prepared mashed potatoes, using 165°F when reheating refrigerated leftovers. Fold in softened butter and add the separate cream or milk gradually to reach a spoonable or pipeable consistency.

06 - Rest the cooked meatloaves briefly and remove them from any pooled juices.

07 - Spoon or pipe the hot potatoes over each meatloaf. Finish with chopped tomato and herbs and serve hot.

# Extra Suggestions:

01 - Divide the mixture evenly among twelve to sixteen standard muffin cups as listed, keeping the portions the same size within a batch.

02 - Stir or mash the warmed potatoes with softened butter, then add the cream or milk gradually.

03 - Use oven-rated silicone or metal liners, or grease the pan well.

04 - Let the fully cooked mini meatloaves rest briefly, then lift them from the pan with suitable utensils.

05 - Warm prepared potatoes before decorating the meatloaves; bring refrigerated leftovers to 165°F when reheating.

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