Meatloaf Cupcakes with Whipped Potato Topping

Ingredients

→ Meatloaf Cupcakes

1 lb ground beef or a mix of beef and pork
1/2 cup breadcrumbs
1/4 cup milk
1 small onion, finely chopped
1 clove garlic, minced
1 large egg
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme or Italian seasoning
Salt and black pepper to taste

→ Fluffy Potato Frosting

2 cups mashed potatoes, homemade or store-bought
2 tablespoons butter, softened
1/4 cup heavy cream or milk
Salt and black pepper to taste

→ Fun Garnishes

Cherry tomatoes, cut into small pieces for topping
Fresh parsley or chives, chopped for sprinkling
12-16 silicone or metal muffin liners

Steps

Preheat your oven to 375°F (190°C) and line a muffin tin with silicone or metal liners, or grease the cups really well if you’re going liner-free.
In a large bowl, gently combine the ground beef, breadcrumbs, milk, chopped onion, garlic, egg, ketchup, Worcestershire sauce, thyme, salt, and pepper. Mix just until everything comes together – don’t overwork it or your cupcakes will be tough.
Divide the meat mixture evenly among your muffin cups, pressing it down gently to form compact little cupcakes. Use a spoon to create a small dent in the center of each one – this helps them cook evenly.
Pop them in the oven for 20-25 minutes until they’re cooked through and no longer pink in the center. They should hit 160°F on a meat thermometer. Let them cool slightly while you make the topping.
In a mixing bowl, combine the mashed potatoes, softened butter, and cream. Use a hand mixer to whip them until they’re light, fluffy, and look just like frosting. Season with salt and pepper.
Spoon or pipe that fluffy potato topping onto each meatloaf cupcake, making it look like real frosting. Top with a piece of cherry tomato and sprinkle with fresh herbs for that adorable finishing touch.
Serve these cuties warm as a main dish, party appetizer, or just because they’re too fun not to make! Drizzle with gravy if you want to go all out.