Savory Mini Meatloaf Muffins With Mashed Potato Frosting Recipe

There's nothing more comforting than a classic meatloaf, but what if you could enjoy it in a fun, bite-sized way? These Savory Mini Meatloaf Muffins with Mashed Potato Frosting bring all the hearty goodness of traditional meatloaf into a convenient, individually portioned form. Topped with creamy, buttery mashed potatoes, they're as adorable as they are delicious.

I first made these when I needed a kid-friendly dinner that wasn’t just another pasta night. They were an instant hit! Not only do they cook faster than a full-sized meatloaf, but they also make meal prep and leftovers a breeze. Serve them up for a cozy family dinner or as a crowd-pleasing party appetizer.

Why You'll Love These Savory Mini Meatloaf Muffins

Get ready to fall in love with a new way to enjoy classic comfort food! These mini meatloaf muffins offer everything you love about meatloaf, plus a few extra perks.

First, they cook in a fraction of the time. Unlike traditional meatloaf, which can take an hour or more to bake, these little muffins are ready in just 25 minutes.

They’re also perfectly portioned. Whether you're feeding picky eaters or trying to control serving sizes, these mini meatloaves make it easy to dish out just the right amount.

Great for meal prep! These muffins store beautifully, making them ideal for make-ahead lunches or quick weeknight dinners. Just pop them in the fridge or freezer and reheat when needed.

And let’s not forget the best part – the mashed potato frosting! Creamy, buttery, and rich, it turns these savory muffins into an irresistible treat.

Ingredients Notes

The beauty of this recipe lies in its simple yet flavorful ingredients. Each component plays a key role in making these mini meatloaf muffins tender, juicy, and full of rich flavor.

Ground beef forms the base of these muffins. I recommend using 80/20 ground beef for the perfect balance of flavor and moisture. If you prefer a leaner option, ground turkey or chicken works too, though you may need to add a little extra moisture.

Breadcrumbs and eggs act as binders, ensuring the meatloaf holds its shape while staying tender. Panko or Italian-style breadcrumbs add a subtle crunch and extra seasoning.

Onions and garlic provide depth of flavor. Finely dice the onions so they blend seamlessly into the meat mixture, avoiding large chunks that could make the muffins fall apart.

Worcestershire sauce and ketchup add a savory-sweet richness that makes meatloaf so crave-worthy. You can substitute BBQ sauce for a smokier taste or add a dash of hot sauce for some heat.

For the mashed potato frosting, russet potatoes are my go-to choice. Their high starch content ensures a smooth, fluffy texture. Butter and a touch of heavy cream make them extra decadent.

How To Make These Mini Meatloaf Muffins

Making these meatloaf muffins is quick and easy! Follow these steps for a perfect batch every time.

Start by preheating your oven to 375°F and greasing a muffin tin. This prevents sticking and ensures easy removal.

In a mixing bowl, combine the ground beef, breadcrumbs, eggs, diced onions, minced garlic, Worcestershire sauce, and ketchup. Mix gently but thoroughly—overmixing can make the meatloaf dense.

Divide the mixture evenly into the muffin tin, filling each cup about three-quarters full. Press down gently to ensure they hold their shape.

Bake for 20-25 minutes, or until the meatloaf muffins reach an internal temperature of 160°F. While they bake, prepare the mashed potatoes by boiling the peeled and diced russet potatoes until fork-tender. Drain and mash them with butter, heavy cream, salt, and pepper until smooth.

Once the meatloaf muffins are done, let them rest for a few minutes. Then, pipe or spoon the mashed potatoes on top, creating a “frosting” effect. If you’re feeling fancy, sprinkle some fresh chopped parsley or shredded cheese over the top.

Storage Options

These mini meatloaf muffins store beautifully, making them a fantastic meal prep option.

For the fridge, store them in an airtight container for up to 4 days. Keep the mashed potatoes separate for the best texture upon reheating.

For the freezer, let the muffins cool completely before placing them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months.

To reheat, warm them in the oven at 350°F for about 10 minutes or microwave in 30-second increments until heated through. If frozen, let them thaw overnight in the fridge before reheating.

Variations and Substitutions

This recipe is wonderfully versatile! Here are some fun ways to switch things up.

Want a leaner version? Swap the ground beef for ground turkey or chicken. Just add a little extra moisture like a splash of milk or an extra egg to prevent dryness.

Looking for a gluten-free option? Use gluten-free breadcrumbs or finely crushed rice crackers instead.

For an extra cheesy twist, mix shredded cheddar into the mashed potatoes or sprinkle some on top before baking.

Love spice? Add chopped jalapeños or red pepper flakes to the meat mixture for a little heat.

Experiment with different sauces! Try BBQ sauce, teriyaki glaze, or even a tangy balsamic reduction instead of ketchup.

No matter how you customize them, these mini meatloaf muffins are sure to become a favorite in your kitchen. Give them a try and watch them disappear!

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