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MEATLOAF CUPCAKES THAT WILL BLOW YOUR MIND!

THE BEST MEATLOAF CUPCAKES EVER!
Meatloaf cupcakes are a fun, and yummy remix to traditional meatloaf. This recipe is a great way of making a meaty dinner that doesn't cost a lot of money. The kids will love it, too!
To make the cupcake appear like a real cupcake, I use a Wilton Decorator Plus, to swirl the mashed potatoes on top. Then, I put a little parsley on top, as the sprinkles.I also use cupcake liners during baking. Really, who wants to scrub residue out of every hole in the cupcake pan?
Course Appetizer, Main Course
Cuisine American
Keyword beef, cupcakes, mashed potatoes, meatloaf, meatloaf cupcakes
Prep Time 15 minutes
Cook Time 1 hour
Servings 8 cupcakes

Equipment

  • Wilton Decorator Plus

Ingredients

MEAT MIXTURE

  • 1 lb ground beef
  • 1 onion diced
  • 1 stalk celery diced
  • 1 egg
  • 1/4 cup grated parmesan cheese
  • 1/4 cup tomato ketchup
  • 1 cup breadcrumbs or panko
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp pepper

MASHED POTATOES

  • 2-3 medium Russett potatoes
  • Chicken broth enough to cover potatoes while boiling
  • 1/4 cup half and half milk is ok, too
  • 1 tablespoon sour cream
  • 2 tbsp butter
  • Salt and pepper to taste
  • Paprika and/or garlic powder to taste optional

GARNISH

  • Parsley finely chopped

Instructions

  • Preheat oven to 350F.
  • Insert cupcake liners in pan. If not using liners, spray holes of the muffin tin.
  • Combine meatloaf ingredients well.
    meatloaf cupcake mix
  • Scoop enough meat to fill most of a cupcake liner or hole, and shape it into a ball.
  • Press into the muffin tin. Don't flatten too much.
  • Repeat with the remaining meat combo. It should make about 8.
  • Bake for 25-30 minutes until browned on top. Remove from the oven.

MASHED POTATOES

  • Peel and dice the potatoes. Cover with chicken broth in a pot.
  • Cover, and boil for about 30 minutes, or until tender.
  • Drain the broth and set aside. Save some broth to thin out your potatoes, if needed.
  • In a small saucepan, combine half and half, butter, & sour cream. Heat only until warm. Don't boil.
  • While cream sauce is heating up, mash the potatoes. (A whisk may be useful)
  • After mashing the potatoes, add in the cream mixture a little bit at a time. Stir between pouring.
  • Use the leftover chicken broth and/or half n half to thin out your potatoes to the perfect consistency. (Don't make it too thin, you want it to be thick enough to pipe, or sit on top of the cupcakes).
  • Add in seasonings a little at a time, and taste after each addition to make sure it's how you like it.

ASSEMBLE

  • Top with mashed potato, either by piping it, (I use this Wilton Decorator Plus)  or put a dollop on with a spoon.
  • Serve with a sprinkle of parsley, if using.
  • ENJOY!
    the best meatloaf cupcakes

Notes

Looking for a delicious dessert? Check out this Easy Peach Crumble!