Meatloaf Cupcakes with Mashed Potato Frosting: Prepare to be amazed! Forget everything you thought you knew about comfort food because we’re about to take it to a whole new level. Imagine savory, perfectly seasoned mini meatloaves, baked to tender perfection, and then frosted with creamy, dreamy mashed potatoes. Yes, you read that right!
While the exact origins of meatloaf are debated, its roots can be traced back to ancient Roman times. However, the meatloaf we know and love today gained popularity during the Great Depression as an affordable and resourceful way to feed families. This playful twist on a classic, Meatloaf Cupcakes with Mashed Potato Frosting, brings a sense of fun and whimsy to a traditionally hearty dish.
People adore meatloaf for its comforting flavors and satisfying texture. It’s a dish that evokes feelings of home and nostalgia. But let’s be honest, sometimes we crave a little something extra, something unexpected. That’s where the mashed potato frosting comes in! The creamy, smooth potatoes perfectly complement the savory meatloaf, creating a delightful combination of flavors and textures that will tantalize your taste buds. Plus, the cupcake format makes them incredibly convenient for portion control and individual servings. Get ready to impress your family and friends with this unique and delicious take on a classic!
Ingredients:
- For the Meatloaf Cupcakes:
- 2 pounds ground beef (80/20 blend is recommended for flavor and moisture)
- 1 pound ground pork (adds richness and depth of flavor)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 cup breadcrumbs (plain or Italian seasoned)
- 1/2 cup milk (whole milk preferred)
- 2 large eggs, lightly beaten
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- For the “Frosting” (Mashed Potatoes):
- 5 pounds russet potatoes, peeled and quartered
- 1 cup heavy cream, warmed
- 1/2 cup butter, softened
- Salt and freshly ground white pepper to taste
- Optional: 1/4 cup sour cream or cream cheese for extra tang and creaminess
- For the “Cherry” (Ketchup Glaze):
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon smoked paprika (optional, for extra smoky flavor)
Preparing the Meatloaf Mixture:
- Sauté the Vegetables: In a large skillet over medium heat, add a tablespoon of olive oil. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, chopped green bell pepper, and chopped red bell pepper. Cook for another 3-5 minutes, until the peppers are slightly softened. This step is crucial because it mellows out the strong flavors of the raw vegetables and prevents them from overpowering the meatloaf.
- Combine Wet Ingredients: In a large bowl, combine the milk, eggs, ketchup, Worcestershire sauce, and Dijon mustard. Whisk together until well combined. This mixture will help bind the meatloaf together and add moisture.
- Combine Dry Ingredients: In a separate bowl, combine the breadcrumbs, dried thyme, dried oregano, smoked paprika, salt, and pepper. Mix well. The breadcrumbs act as a binder, absorbing excess moisture and preventing the meatloaf from becoming too dense. The herbs and spices add depth of flavor.
- Combine Everything: Add the sautéed vegetables to the bowl with the wet ingredients. Then, add the dry ingredients. Gently mix everything together.
- Add the Meat: Add the ground beef and ground pork to the bowl. Using your hands (or a large spoon), gently mix everything together until just combined. Be careful not to overmix, as this can result in a tough meatloaf. Overmixing develops the gluten in the meat, leading to a denser texture.
Baking the Meatloaf Cupcakes:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Muffin Tin: Grease a 12-cup muffin tin thoroughly with cooking spray. This will prevent the meatloaf cupcakes from sticking and make them easier to remove. You can also use muffin liners, but they might stick a bit more.
- Fill the Muffin Tin: Spoon the meatloaf mixture into the prepared muffin tin, filling each cup almost to the top. Gently press down on the mixture to ensure it’s evenly distributed.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the meatloaf cupcakes are cooked through and the internal temperature reaches 160°F (71°C). Use a meat thermometer to ensure accuracy.
- Rest: Remove the muffin tin from the oven and let the meatloaf cupcakes rest for 5-10 minutes before removing them from the tin. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.
- Remove from Tin: Carefully remove the meatloaf cupcakes from the muffin tin. You can use a knife or spatula to gently loosen them if needed.
Preparing the Mashed Potato “Frosting”:
- Prepare the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
- Boil the Potatoes: Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes. A fork should easily pierce through the potatoes.
- Drain the Potatoes: Drain the potatoes thoroughly in a colander. Return the potatoes to the pot.
- Mash the Potatoes: Using a potato masher or a ricer, mash the potatoes until smooth. A ricer will give you the smoothest, most lump-free mashed potatoes.
- Add the Cream and Butter: Gradually add the warmed heavy cream and softened butter to the mashed potatoes, mixing until smooth and creamy. Warming the cream prevents the potatoes from becoming gluey.
- Season: Season the mashed potatoes with salt and white pepper to taste. White pepper adds a subtle flavor without the visual specks of black pepper. If desired, stir in sour cream or cream cheese for extra tang and creaminess.
- Keep Warm: Keep the mashed potatoes warm until ready to use. You can place them in a heatproof bowl set over a pot of simmering water (double boiler) or keep them in a slow cooker on the warm setting.
Preparing the Ketchup Glaze “Cherry”:
- Combine Ingredients: In a small saucepan, combine the ketchup, brown sugar, apple cider vinegar, and smoked paprika (if using).
- Simmer: Bring the mixture to a simmer over medium heat, stirring constantly.
- Thicken: Reduce the heat to low and simmer for 5-7 minutes, or until the glaze has thickened slightly. Stir occasionally to prevent sticking. The glaze should be thick enough to hold its shape when spooned onto the meatloaf cupcakes.
- Cool Slightly: Remove the saucepan from the heat and let the glaze cool slightly before using. This will prevent it from running off the mashed potato “frosting.”
Assembling the Meatloaf Cupcakes:
- Pipe or Spoon the Mashed Potatoes: Transfer the warm mashed potatoes to a piping bag fitted with a large star tip. Pipe the mashed potatoes onto the top of each meatloaf cupcake, creating a swirl or rosette pattern. If you don’t have a piping bag, you can simply spoon the mashed potatoes onto the cupcakes and create a swirl with the back of a spoon.
- Add the Ketchup Glaze “Cherry”: Place a small dollop of the ketchup glaze on top of the mashed potato “frosting” on each cupcake, resembling a cherry on top of a cupcake.
- Serve: Serve the meatloaf cupcakes immediately. They are best enjoyed warm.
Tips and Variations:
- Meat Variations: Feel free to experiment with different types of ground meat. Ground turkey or ground chicken can be used in place of ground beef or pork. You can also use a combination of different meats.
- Vegetable Variations: Add other vegetables to the meatloaf mixture, such as shredded carrots, zucchini, or spinach. Be sure to chop them finely so they cook evenly.
- Cheese: Add shredded cheese to the meatloaf mixture or sprinkle it on top of the meatloaf cupcakes before baking. Cheddar, mozzarella, or Parmesan cheese would all be delicious.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the meatloaf mixture for a spicy kick.
- Mashed Potato Flavors: Infuse the mashed potatoes with different flavors by adding roasted garlic, herbs, or cheese.
- Gravy: Instead of the ketchup glaze, you can serve the meatloaf cupcakes with gravy.
- Make Ahead: The meatloaf cupcakes can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving. The mashed potatoes can also be made ahead of time and reheated.
- Freezing: The meatloaf cupcakes can be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw them in the refrigerator overnight before reheating.
Conclusion:
And there you have it! These Meatloaf Cupcakes with Mashed Potato “Frosting” are so much more than just a fun presentation; they’re a delicious and comforting meal packed into adorable, single-serving portions. I truly believe this recipe is a must-try for several reasons. First, it’s incredibly versatile. Whether you’re looking for a kid-friendly dinner that will actually get them excited about eating meatloaf, a unique dish to bring to a potluck, or simply a way to reinvent a classic, these cupcakes deliver. Second, the combination of savory meatloaf and creamy mashed potatoes is simply irresistible. The flavors complement each other perfectly, creating a satisfying and well-rounded meal. Finally, and perhaps most importantly, they’re just plain fun! The cupcake shape adds a playful element that makes dinner feel a little more special.
But the fun doesn’t stop there! Feel free to get creative with your serving suggestions and variations. For a spicier kick, add a pinch of red pepper flakes to the meatloaf mixture or stir some sriracha into the mashed potatoes. If you’re looking for a vegetarian option, try substituting the meatloaf with a lentil loaf or a mixture of finely chopped vegetables and beans. You could even experiment with different types of mashed potatoes, such as sweet potato or garlic mashed potatoes, to add a unique twist.
Serving Suggestions:
* Serve with a side of steamed green beans or roasted broccoli for a complete and balanced meal.
* Drizzle with your favorite barbecue sauce or ketchup for an extra layer of flavor.
* Garnish with chopped fresh parsley or chives for a pop of color.
* For a more elegant presentation, pipe the mashed potatoes onto the meatloaf cupcakes using a piping bag and tip.Variations:
* Mini Meatloaf Cupcakes: Use a mini muffin tin to create bite-sized appetizers perfect for parties.
* Cheesy Meatloaf Cupcakes: Add shredded cheddar cheese to the meatloaf mixture for a cheesy surprise.
* Italian Meatloaf Cupcakes: Incorporate Italian seasoning, Parmesan cheese, and sun-dried tomatoes into the meatloaf for an Italian-inspired flavor.
* Spicy Meatloaf Cupcakes: Add chopped jalapeños or a dash of hot sauce to the meatloaf for a spicy kick.I’m so excited for you to try this recipe and experience the joy of Meatloaf Cupcakes for yourself! I’ve poured my heart into creating a recipe that’s both delicious and easy to follow, and I’m confident that you’ll love it as much as I do. Don’t be afraid to experiment with different flavors and variations to make it your own. The most important thing is to have fun in the kitchen and enjoy the process.
So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to bake up a batch of these adorable and delicious Meatloaf Cupcakes. I can’t wait to hear what you think! Please, share your photos and experiences with me in the comments below or on social media using [Your Hashtag]. Let me know what variations you tried and how they turned out. I’m always looking for new and creative ways to enjoy this classic comfort food, and I’m eager to learn from your culinary adventures. Happy baking, and enjoy your Meatloaf Cupcakes!
Meatloaf Cupcakes: Delicious Recipe with Mashed Potato Topping
Savory meatloaf cupcakes topped with creamy mashed potato "frosting" and a sweet ketchup glaze "cherry." A fun and delicious twist on a classic comfort food!
Ingredients
- 2 pounds ground beef (80/20 blend recommended)
- 1 pound ground pork
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 cup breadcrumbs (plain or Italian seasoned)
- 1/2 cup milk (whole milk preferred)
- 2 large eggs, lightly beaten
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 5 pounds russet potatoes, peeled and quartered
- 1 cup heavy cream, warmed
- 1/2 cup butter, softened
- Salt and freshly ground white pepper to taste
- Optional: 1/4 cup sour cream or cream cheese
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Prepare the Meatloaf Mixture:
- Sauté the Vegetables: In a large skillet over medium heat, add a tablespoon of olive oil. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, chopped green bell pepper, and chopped red bell pepper. Cook for another 3-5 minutes, until the peppers are slightly softened.
- Combine Wet Ingredients: In a large bowl, combine the milk, eggs, ketchup, Worcestershire sauce, and Dijon mustard. Whisk together until well combined.
- Combine Dry Ingredients: In a separate bowl, combine the breadcrumbs, dried thyme, dried oregano, smoked paprika, salt, and pepper. Mix well.
- Combine Everything: Add the sautéed vegetables to the bowl with the wet ingredients. Then, add the dry ingredients. Gently mix everything together.
- Add the Meat: Add the ground beef and ground pork to the bowl. Using your hands (or a large spoon), gently mix everything together until just combined. Be careful not to overmix.
- Bake the Meatloaf Cupcakes:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Muffin Tin: Grease a 12-cup muffin tin thoroughly with cooking spray.
- Fill the Muffin Tin: Spoon the meatloaf mixture into the prepared muffin tin, filling each cup almost to the top. Gently press down on the mixture to ensure it’s evenly distributed.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the meatloaf cupcakes are cooked through and the internal temperature reaches 160°F (71°C). Use a meat thermometer to ensure accuracy.
- Rest: Remove the muffin tin from the oven and let the meatloaf cupcakes rest for 5-10 minutes before removing them from the tin.
- Remove from Tin: Carefully remove the meatloaf cupcakes from the muffin tin.
- Prepare the Mashed Potato “Frosting”:
- Prepare the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
- Boil the Potatoes: Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the Potatoes: Drain the potatoes thoroughly in a colander. Return the potatoes to the pot.
- Mash the Potatoes: Using a potato masher or a ricer, mash the potatoes until smooth.
- Add the Cream and Butter: Gradually add the warmed heavy cream and softened butter to the mashed potatoes, mixing until smooth and creamy.
- Season: Season the mashed potatoes with salt and white pepper to taste. If desired, stir in sour cream or cream cheese.
- Keep Warm: Keep the mashed potatoes warm until ready to use.
- Prepare the Ketchup Glaze “Cherry”:
- Combine Ingredients: In a small saucepan, combine the ketchup, brown sugar, apple cider vinegar, and smoked paprika (if using).
- Simmer: Bring the mixture to a simmer over medium heat, stirring constantly.
- Thicken: Reduce the heat to low and simmer for 5-7 minutes, or until the glaze has thickened slightly. Stir occasionally to prevent sticking.
- Cool Slightly: Remove the saucepan from the heat and let the glaze cool slightly before using.
- Assemble the Meatloaf Cupcakes:
- Pipe or Spoon the Mashed Potatoes: Transfer the warm mashed potatoes to a piping bag fitted with a large star tip. Pipe the mashed potatoes onto the top of each meatloaf cupcake, creating a swirl or rosette pattern. If you don’t have a piping bag, you can simply spoon the mashed potatoes onto the cupcakes and create a swirl with the back of a spoon.
- Add the Ketchup Glaze “Cherry”: Place a small dollop of the ketchup glaze on top of the mashed potato “frosting” on each cupcake, resembling a cherry on top of a cupcake.
- Serve: Serve the meatloaf cupcakes immediately. They are best enjoyed warm.
Notes
- Meat Variations: Feel free to experiment with different types of ground meat. Ground turkey or ground chicken can be used in place of ground beef or pork. You can also use a combination of different meats.
- Vegetable Variations: Add other vegetables to the meatloaf mixture, such as shredded carrots, zucchini, or spinach. Be sure to chop them finely so they cook evenly.
- Cheese: Add shredded cheese to the meatloaf mixture or sprinkle it on top of the meatloaf cupcakes before baking. Cheddar, mozzarella, or Parmesan cheese would all be delicious.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the meatloaf mixture for a spicy kick.
- Mashed Potato Flavors: Infuse the mashed potatoes with different flavors by adding roasted garlic, herbs, or cheese.
- Gravy: Instead of the ketchup glaze, you can serve the meatloaf cupcakes with gravy.
- Make Ahead: The meatloaf cupcakes can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving. The mashed potatoes can also be made ahead of time and reheated.
- Freezing: The meatloaf cupcakes can be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw them in the refrigerator overnight before reheating.
- Be careful not to overmix the meatloaf mixture, as this can result in a tough meatloaf.
- Warming the cream prevents the potatoes from becoming gluey.
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