Description
Comfort meets creativity in these savory mini meatloaf muffins topped with creamy mashed potato frosting. Perfect for individual portions, these delightful bites bring classic comfort food into a playful, portable format you’ll crave at every meal.
Ingredients
Scale
Meat and Protein:
- 1 pound ground beef
- 1 large egg
Aromatics and Flavor Enhancers:
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1/4 cup ketchup
Binding and Seasoning:
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the oven to 375F (190C) and thoroughly coat a 12-cup muffin tin with cooking spray or butter.
- Combine ground beef with finely chopped onion, minced garlic, beaten egg, breadcrumbs, Worcestershire sauce, ketchup, milk, salt, and black pepper in a large mixing bowl, blending ingredients until just incorporated.
- Gently distribute the meat mixture into each muffin cavity, pressing lightly to ensure even filling and compact texture.
- Roast in the preheated oven for 20-25 minutes, checking internal temperature reaches 160F to guarantee complete cooking.
- While meatloaves bake, prepare mashed potatoes by boiling peeled potato chunks in salted water until tender and easily pierced with a fork.
- Drain potatoes completely, then mash thoroughly with softened butter, warm milk, salt, and freshly ground pepper until smooth and creamy.
- Once meatloaves are cooked, remove from oven and let rest for 3-5 minutes to stabilize their structure.
- Transfer mashed potatoes to a piping bag or use a spatula to generously cover each mini meatloaf with a decorative potato topping.
- Serve immediately while warm, garnishing with optional fresh herbs if desired.
Notes
- Customize meat blend by mixing ground beef with ground turkey or pork for lighter, more varied flavor profiles.
- Use silicone muffin liners for easier removal and less mess during baking and serving.
- Enhance protein content by adding finely chopped vegetables like carrots or zucchini into the meat mixture for extra nutrition.
- Make dairy-free by substituting milk with unsweetened almond milk and using olive oil instead of butter in mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 85 mg