Meatloaf Cupcakes

Meatloaf Cupcakes with Whipped Potato Frosting 🧁🥔

A fun and savory twist on classic meatloaf, these meatloaf cupcakes are topped with creamy mashed potato “frosting” and make for a delightful meal.

Ingredients:

  • For the Meatloaf Cupcakes:
    • 1 lb Ground Beef
    • 1/2 cup Breadcrumbs
    • 1 Egg
    • 1/4 cup Ketchup
    • 1/4 cup Milk
    • 1/2 tsp Garlic Powder
    • 1/2 tsp Onion Powder
    • Salt and Pepper, to taste
  • For the Whipped Potato Frosting:
    • 2 cups Mashed Potatoes, whipped until creamy
    • Chopped Chives for garnish

Directions:

  1. Oven Preparation:
    • Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
  2. Combine Ingredients:
    • In a large mixing bowl, thoroughly mix the ground beef, breadcrumbs, egg, ketchup, milk, garlic powder, onion powder, and a pinch of salt and pepper until well combined. This mixture forms the base of the “cupcakes.”
  3. Fill Muffin Tins:
    • Spoon the meat mixture into muffin tins, pressing down slightly to compact it. Fill each tin to the top for well-shaped cupcakes.
  4. Bake:
    • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the meatloaf is fully cooked and the edges are lightly crispy.
  5. Whip Potatoes:
    • While the meatloaf bakes, whip your prepared mashed potatoes until they’re smooth and fluffy, perfect for piping.
  6. Cool and Assemble:
    • Let the meatloaf cupcakes cool for a few minutes after baking, then carefully remove them from the tins. Pipe the whipped potatoes on top of each meatloaf cupcake to resemble frosting.
  7. Garnish and Serve:
    • Sprinkle chopped chives over the whipped potatoes for an extra pop of color and flavor. Serve the meatloaf cupcakes warm and savor the delightful blend of tastes.

Additional Information:

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Servings: 6
  • Nutrition Facts: 350 calories, 20g carbs, 22g protein, 20g fat, 8g sat fat, 80mg cholesterol, 600mg sodium, 450mg potassium, 2g fiber, 5g sugar, 10% Vitamin A, 20% Vitamin C, 10% calcium, 15% iron

Achieving the perfect Meatloaf Cupcakes with Whipped Potato Frosting requires attention to detail and a few key techniques. Here are 20 secrets to help you make these savory cupcakes perfectly every time:

Secrets to Achieve the Perfect Meatloaf Cupcakes with Whipped Potato Frosting

  1. Quality Meat: Use high-quality ground beef with the right fat content (80/20) to ensure the meatloaf is juicy and flavorful.
  2. Even Mixing: Combine the ingredients thoroughly but avoid overmixing, as it can make the meatloaf dense and tough.
  3. Proper Seasoning: Season the meat mixture well with salt, pepper, garlic powder, and onion powder to enhance the flavor.
  4. Breadcrumbs: Use fresh breadcrumbs or panko for better texture and binding.
  5. Milk: Adding milk keeps the meatloaf moist and tender. Ensure it’s well mixed with the breadcrumbs before adding it to the meat mixture.
  6. Rest the Mixture: Let the meat mixture rest for a few minutes after mixing. This helps the breadcrumbs absorb the moisture, making the meatloaf more cohesive.
  7. Compact but Not Dense: When filling the muffin tins, press the meat mixture in firmly but don’t overpack. This ensures even cooking and a good texture.
  8. Uniform Size: Make sure the meatloaf cupcakes are of uniform size for even cooking.
  9. Topping Timing: Pipe the mashed potato frosting when the cupcakes are warm but not too hot to prevent the frosting from melting.
  10. Whipped Potatoes: Ensure the mashed potatoes are smooth and lump-free for easy piping. Use a ricer or fine mesh sieve for the best texture.
  11. Flavorful Potatoes: Season the mashed potatoes well with butter, cream, salt, and pepper for a rich and creamy topping.
  12. Piping Technique: Use a piping bag with a star tip to create a decorative and professional-looking frosting.
  13. Browning: If desired, place the frosted cupcakes under the broiler for a minute to lightly brown the potato frosting.
  14. Chives Garnish: Add freshly chopped chives on top for a pop of color and a subtle onion flavor that complements the meatloaf.
  15. Temperature Check: Use a meat thermometer to ensure the meatloaf reaches an internal temperature of 160°F (70°C) for food safety.
  16. Non-Stick: Use non-stick muffin tins or line them with parchment paper liners to make removal easy and prevent sticking.
  17. Cooling Rack: Allow the meatloaf cupcakes to rest on a cooling rack for a few minutes before frosting. This prevents them from becoming soggy.
  18. Freezing: For make-ahead convenience, freeze the unfrosted meatloaf cupcakes. Thaw and reheat before adding the whipped potato frosting.
  19. Extra Moisture: If the meatloaf mixture seems dry, add a bit more ketchup or a splash of broth to maintain moisture.
  20. Serving Size: Ensure each cupcake is an adequate serving size. Smaller portions are great for appetizers, while larger ones make a hearty main course.

Most  Popular Questions and Their Answers Related to Meatloaf Cupcakes with Whipped Potato Frosting:

  1. Q: Can I use ground turkey instead of ground beef?
    • A: Yes, you can substitute ground turkey for ground beef for a leaner option.
  2. Q: Can I make these meatloaf cupcakes ahead of time?
    • A: Yes, you can prepare them ahead and reheat them before serving. Keep the mashed potato frosting separate and add it after reheating.
  3. Q: What type of breadcrumbs should I use?
    • A: Regular or Italian-seasoned breadcrumbs work well. Panko can also be used for a crunchier texture.
  4. Q: How can I make the mashed potatoes extra creamy?
    • A: Add butter and heavy cream while whipping the potatoes for extra creaminess.
  5. Q: Can I freeze meatloaf cupcakes?
    • A: Yes, freeze them without the mashed potato topping. Add the topping after reheating.
  6. Q: What other toppings can I use?
    • A: You can use grated cheese, bacon bits, or herbs like parsley as additional toppings.
  7. Q: How do I prevent the meatloaf from shrinking?
    • A: Avoid overmixing the meat mixture and don’t pack it too tightly in the muffin tin.
  8. Q: Can I use instant mashed potatoes for the frosting?
    • A: Yes, instant mashed potatoes can be used for convenience.
  9. Q: What can I serve with meatloaf cupcakes?
    • A: Serve with a side salad, steamed vegetables, or dinner rolls.
  10. Q: Can I add vegetables to the meatloaf mixture?
    • A: Yes, finely diced vegetables like carrots, celery, or bell peppers can be added.
  11. Q: How do I know when the meatloaf cupcakes are done?
    • A: Use a meat thermometer; they should reach an internal temperature of 160°F (70°C).
  12. Q: Can I use a piping bag for the mashed potato frosting?
    • A: Yes, a piping bag will give a neat and decorative finish.
  13. Q: Can I make these gluten-free?
    • A: Use gluten-free breadcrumbs and ensure all other ingredients are gluten-free.
  14. Q: What can I use instead of ketchup?
    • A: Barbecue sauce or tomato paste can be used as a substitute.
  15. Q: How do I prevent the mashed potatoes from drying out?
    • A: Keep them covered and add a bit of butter or cream before piping if they seem dry.
  16. Q: Can I add cheese to the meatloaf mixture?
    • A: Yes, adding grated cheese to the meatloaf mixture can enhance the flavor.
  17. Q: How can I make them spicy?
    • A: Add some chopped jalapeños or a pinch of cayenne pepper to the meatloaf mixture.
  18. Q: Can I use sweet potatoes for the frosting?
    • A: Yes, sweet potatoes can be a delicious alternative to regular mashed potatoes.
  19. Q: How long do leftovers last in the fridge?
    • A: Store leftovers in an airtight container for up to 3 days in the refrigerator.
  20. Q: Can I use a different type of milk?
    • A: Yes, any type of milk, including plant-based milk, can be used in the meatloaf mixture.
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