Beef Main Dish

Meatloaf Cupcakes

November 14, 2013

Ok yes, they’re quirky and some folks don’t like when food looks like other food, but that doesn’t bother me. I think these Meatloaf Cupcakes are so funny and every time I see them, I flash a silly grin. I had such a fun time in the kitchen making them. What’s not to love about a meatloaf base, mashed potatoes on top, plus bacon and chives? What’s great about this recipe is that it not only looks interesting, but it tastes absolutely fantastic! I will make this meatloaf again and again and again. I may not always pipe on potatoes and call them cupcakes, but this meatloaf recipe is a keeper!

Meatloaf Cupcakes by So, How's It Taste?

So, how’s it taste?

Fantastic doesn’t even begin to describe it. I am loving this meatloaf. It’s got so much flavor and is the perfect texture. My carrot was a tad bit crunchy, but I liked it that way as I like a hearty meatloaf. If you don’t, just cook your veggie mixture a bit longer, until it’s tender. I will confess that as much as I think these cupcakes are cute, I only “frosted” enough for the picture. I like my mashed potatoes a tad bit on the chunky side, so it was kind of a pain to pipe. You can make them creamier, but they do need to hold up to piping, so they can’t be super creamy and thin.

Meatloaf Cupcakes by So, How's It Taste?

If you have no plans to make these into “cupcakes,” it’s still a great way to make single-serving meatloaf. I put the ones I didn’t top with potatoes in a freezer bag and stored them in the freezer. It was easy to have a quick, yummy dinner this way. I kept the potatoes separate, but didn’t freeze them.  I kept them in the fridge and ending up mixing in the bacon and chives. I also added Cheddar cheese…hello! There’s no better comfort meal than meatloaf with mashed potatoes, and this one’s a winner!

Yield: makes 12 servings

Meatloaf Cupcakes


1 tsp. olive oil
1 cup onion, finely chopped
1/2 cup carrot, finely chopped
1 tsp. dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 lbs. ground beef, extra lean
1 cup bread crumbs
2 tbsp. prepared mustard
1 tsp. Worcestershire sauce
1/4 tsp. freshly ground black pepper
2 large eggs

Mashed Potatoes
4 cups cubed, peeled Yukon gold potatos (about 2 lbs.)
1/4 cup nonfat milk
1/4 cup low-fat sour cream
3 tbsp. butter
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

3 tbsp. chives, chopped
4 slices bacon, cooked & crumbled


1. Preheat oven to 350F. Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes or until vegetables are tender. Cool.

2. Combine onion mixture, 1/2 cup ketchup, and the remaining meatloaf ingredients in a large bowl.

3. Coat a muffin tin with cooking spray. Spoon the meat mixture evenly into the 12 muffin cups. The mixture should completely fill each cup. Top each with 2 teaspoons ketchup. Bake for 25 minutes or until a thermometer registers 160F. Let stand in pan for 5 minutes.

4. While the meatloaf is cooking, prepare the mashed potatoes. Place potatoes in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until fork tender. Drain.

5. Use a ricer, potato masher, or a fork to mash the potatoes. Return potatoes to pan. Add milk, sour cream, butter, salt, and pepper. Stir to desired consistency. Mashed potatoes should be creamy enough to pass through a pastry bag, but stiff enough to be piped. Add more milk or sour cream as needed.

6. Spoon potatoes into a pastry bag with a wide tip and pipe mashed potatoes on top of each meatloaf.  Garnish with bacon and chives.

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  • danielle November 14, 2013 at 8:50 am

    These are adorable! My son loves meatloaf so I may need to make these for him.

    • Leah Short November 14, 2013 at 8:59 am

      Thanks, Danielle! I think kids would really get a kick out of them.

  • Natalie @ Tastes Lovely November 14, 2013 at 10:06 am

    Leah, these are so darn cute! Individually portioned things always seem to taste better.

    • Leah Short November 14, 2013 at 1:26 pm

      I agree, Natalie!

  • amy @ fearless homemaker November 14, 2013 at 10:27 am

    Adorable! And love the idea of freezing a bunch for future dinners. These are going on my to-try list!

  • Pamela @ Brooklyn Farm Girl November 14, 2013 at 10:30 am

    These caused me a great big smile, they look so cute! Love the idea of this for dinner, especially for kids!

  • angela@spinachtiger November 14, 2013 at 11:13 am

    Absolutely adorable and an idea I have to steal. This might be a way to get certain boys to eat meatloaf!

  • Julia November 25, 2013 at 10:39 am

    How exciting! Meat loaf is classic, but so are cupcakes. Combining the two in a new and fun way brings new life to an old dish. Try adding a bit of your favorite cheese to your next batch of mashed potatoes for an extra helping of delicious fun.

  • Dana December 19, 2013 at 5:10 pm

    I absolutely love this new creative take on boring meatloaf. Making them right now for my picky eaters. Yum!

  • Michelle July 1, 2014 at 9:49 am

    Omg Amazing! I would have never thought of this. I love the idea.

    • Leah Short July 1, 2014 at 9:54 am

      Thanks, Michelle! They were fun and tasty!

  • Vera August 2, 2014 at 10:19 pm

    I’m going to try this with elk and beef mixture.

  • kimberly Harris July 18, 2015 at 4:06 pm

    I just put these in the oven ,, I think they will be a great dinner for my husband at work . I am freezing them after they cool in individual baggies for a quick dinner tp pack for him to take to work. Hope he loves them . I will let ya know .