Meatloaf Cupcakes

Contributor: Brittany Poulson

Meatloaf Cupcakes are a fun way to serve meatloaf and mashed potatoes and make the perfect party dish too. Kids and adults alike are bound to love them.

  • Author: Brittany Poulson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x



For the meatloaf:

  • 1/2 cup tomato sauce (basic marinara)
  • 2 Tbsp. ketchup, divided
  • 1 Tbsp. yellow mustard
  • 1 Tbsp. honey
  • 1 Tbsp. cooking oil
  • 1/2 small onion, finely chopped
  • 1 lb. lean ground beef
  • 1/3 cup dry breadcrumbs
  • 1/2 Tbsp. Worcestershire sauce
  • 1 tsp. Italian seasoning
  • 1/4 tsp. garlic powder
  • 1 egg, lightly beaten

For the potatoes:

  • 2 lbs. Russet potatoes, peeled and diced into 1/23/4 inch cubes
  • 1 Tbsp. salt
  • 2 Tbsp. butter
  • 1/4 cup milk, heated


For the meatloaf:

  1. Preheat oven to 350°F. Prepare a 12-count muffin tin by spraying with nonstick cooking spray or lining with silicone wrappers. In a small bowl combine the tomato sauce, 1 tablespoon of ketchup, mustard and honey. Set aside.
  2. Heat the oil in a medium skillet over medium heat. Add the onion and sauté until softened, about 5 minutes then transfer to a large bowl.
  3. In the same bowl add the ground beef, breadcrumbs, the remaining tablespoon of the ketchup, Worcestershire sauce, Italian seasoning, garlic powder and egg. Using clean hands, mix and knead the meat until everything is mixed through. Do not overmix.
  4. Transfer meat mixture into muffin cups, distributing the mixture evenly between the 12 cups (each cup will be about 1/2 full). Bake for 20 minutes.
  5. While the meatloaf is baking, prepare the mashed potatoes (see below).
  6. Remove meatloaf cupcakes from oven and spoon about 1 tablespoon of the tomato sauce mixture onto each ‘cupcake’.
  7. Return to oven and bake until internal temperature on an instant read thermometer is 160°F, about 10 more minutes. Remove from oven and let rest an additional 5-10 minutes.
  8. Pipe the mashed potatoes onto each meatloaf cupcake. Garnish with parsley, if desired.

For the potatoes:

  1. Fill a large pot 1/2 way with cold water then add in diced potatoes and salt. Turn heat to high and cover, allowing to vent. Once it’s boiling, remove the lid and reduce heat to a simmer. Continue cooking about 15 minutes or until the potatoes are soft and can easily be pierced with a fork.
  2. Strain the potatoes and return to pot and cook on medium for 1-2 minutes or until they are dry. Remove from heat, add the butter and mash. Once the potatoes have reached your desired consistency stir in the heated milk. The potatoes need to be creamy, but thick enough to hold their shape when added as a topping onto the meatloaf. Add additional milk as needed.