Meatloaf Cupcakes

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I really can't complain- my kids are pretty good eaters.

And they are pretty good sports about trying new things and testing the crazy recipes that I make for them.
It hasn't always been this way though- I shared this a long time ago, but it was back when our mom was the only person who read this blog, so I thought I would share it again.
We were just sitting down for family dinner and my 4-year-old daughter offered a quick prayer before we started to eat. Her prayer was pretty typical- thanks for this day, thanks for the food, etc, but then she threw in this little number:
"Please bless that our mom 
will make food that doesn't make us shudder."
Pressure's on!!! Ha ha!
Anyway, I will be sharing this recipe on Studio 5 today (a local lifestyle show here in Utah). I was given the challenge to share a recipe that kids would love to eat and the verdict is in- my kids loved them!
They were a little disappointed that it was mashed potatoes on top instead of frosting, but they were quick to forgive me. :)

Meatloaf Cupcakes
Ingredients:
1 tablespoon olive oil
1 cup onion, finely diced
1/2 cup carrots, finely diced
1/2 cup celery, finely diced
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1-1 1/2 pounds ground beef
1 cup Italian seasoned bread crumbs
2 tablespoons mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon black pepper
2 eggs
2 cups mashed potatoes
bacon bits and green onions for garnish

Directions:
Preheat oven to 350 degrees.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add onion, carrot, celery, dried oregano, and minced garlic; sauté for 2 minutes.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients in a large bowl. I found that it was easiest to just use my hands to make sure that all the ingredients were completely incorporated.
Spoon the meat mixture into 12 muffin cups coated with cooking spray- each cup will be filled to the top. Top each meatloaf with about 2 teaspoons ketchup. Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees.
Let the cupcakes cool. In the meantime, put the mashed potatoes into a pastry bag (or a ziploc bag with the corner cut off) with a wide star tip or circular tip and pipe the mashed potatoes on top of the meatloaf.  Sprinkle with bacon bits and green onions.

Recipe slightly adapted from First Look, Then Cook

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  1. JILL PLENTY says:

    this is one of the favorites in our house too. Except I make them in the jumbo muffin tins because I have bigger eaters. :) I even have used mashed cauliflower for the tops instead of spuds to make a little healthier.

  2. That’s a lot more involved that mine! I use ground beef (duh!), stove top stuffing, & water. Mix them along with some garlic, then put into muffin pan. Make an indention, add bbq sauce and cheese on top. Bake at 375 for 30 minutes.

    • Christina says:

      That version may be easier, but it’s certainly not better for you. The more unprocessed the better (meaning the Stove Top).

  3. Dee Smith says:

    I had a good laugh when I read about your daughter’s prayer. Years ago my 4 year old son prayed, “Thank you that Spam wasn’t on sale this month.” I got busy and put more thought and planning into our meals. I won’t bother you with the details of the meal he was remembering, but I know we are all thankful it’s in our past, and not our future.

  4. Melissa says:

    I followed this to a T and it was DELICIOUS! I’ve only made meat loaf a few times, but this was the best so far, plus it was quick to make. Not only that, but I loved the “cupcake” look with the mashed potatoes on top. I will definitely be making this again in the future. Thanks for sharing!

  5. Chelsea says:

    I’ve cooked something off here every day this week, this included. My family has never gone a whole week without complaining about dinner until now. All of these are awesome!!

  6. jessica says:

    Hi, I just made these and followed the recipe for the most part. THEY WERE AMAZING! I haven’t eaten meatloaf in a million years, but let me tell you they were sooooo good! I can’t wait for my family to get home and eat them for dinner. (hehe, I couldn’t wait to try them…)

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  8. Sandy says:

    Going to try out this recipe and the slow cooker Mac and cheese one today. We will taste test today and might make for a Thanksgiving potluck for our son’s preschool class. Is a regular sized muffin/cupcake tin used or mini tin for bite-size?

  9. Kayla says:

    My family is planning on having these for Christmas day (with 26 people). Have you made them ahead of time and then warmed them up in a big roaster the day of the event, or would they burn/be too dry?

  10. Steph says:

    I made these today for dinner and they turned out so well! I followed the recipe ( I usually do the first time around, then alter to our liking), and I actually wouldn’t change anything about this one. Everyone noted the work and creativity put into this dish and everyone (except my 18th old) enjoyed it! My daughter loved the cupcake idea and actually ate almost one whole cupcake. This will be another keeper from SixSisters! Thanks again for another yummy meal!

  11. Lea says:

    I want to make this recipe, but I can’t find in the directions when to mix the ground beef?

    I’ve read and re-read it numerous times but can’t find the part how to/when to mix the ground beef

    • Camille says:

      Hi Lea! It’s just in the 3rd step (“Combine onion mixture, 1/2 cup ketchup, and remaining ingredients”. :) Hope that helps!!

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