Meatloaf Cupcakes Recipe
These fun meatloaf cupcakes are baked in a muffin tin and piped with a creamy mashed potato "frosting" for a cute dinner.
Serving12 cupcakes
Ingredients
- 1 Tablespoon olive oil
- 1 onion, finely diced
- ½ cup carrots, finely diced
- ½ cup celery, finely diced
- 1 teaspoon dried oregano
- 2 teaspoon minced garlic
- 1 cup ketchup, divided
- 1½ pounds ground beef
- 1 cup Italian seasoned Bread crumbs
- 2 Tablespoons mustard
- 2 Tablespoons Worcestershire sauce
- ¼ teaspoon black pepper
- 2 eggs
- 3 Russet potatoes, cooked and mashed
- ¼ cup bacon bits
- 3 green onions, sliced
Equipment
Instructions
- Preheat oven to 350℉.
- 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, ½ cup ketchup, beef, bread crumbs, mustard, Worcestershire sauce, pepper, and eggs, 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 1-2 teaspoons ketchup.
- Bake at 350℉ for 25 minutes or until a thermometer registers 160℉.
- 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.
Notes
You can make whatever type of mashed potatoes you’d like for these delicious meatloaf cupcakes. I promise that you will want some delicious mashed potatoes to finish off these cupcakes.
Nutrition
Calories: 304 kcal · Carbohydrates: 26 g · Protein: 15 g · Fat: 15 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 68 mg · Sodium: 517 mg · Potassium: 559 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 1109 IU · Vitamin C: 6 mg · Calcium: 64 mg · Iron: 3 mg