Savory Mini Meatloaf Muffins With Mashed Potato Frosting Recipe

There's something so comforting about meatloaf, but making a full-sized version can take quite a while. These Savory Mini Meatloaf Muffins with Mashed Potato Frosting deliver all the classic flavors you love in a fraction of the time! Perfectly seasoned meatloaf bites are baked to perfection in a muffin tin and topped with creamy mashed potatoes for a fun, kid-friendly twist on a traditional dish.

I first made these mini meatloaf muffins when I needed a quick and easy dinner that still felt special. Not only are they delicious, but they also make portion control a breeze and reheat beautifully for leftovers. Whether you're serving them for a weeknight meal or a casual gathering, these little bites of comfort are sure to be a hit!

Why You'll Love These Savory Mini Meatloaf Muffins

Get ready to fall in love with a dinner that's as fun as it is delicious! These mini meatloaf muffins are packed with flavor and come together effortlessly.

First, they cook much faster than traditional meatloaf. Instead of waiting over an hour for a large loaf to bake, these mini versions are done in just 25 minutes!

They're also perfect for meal prep. You can make a batch at the beginning of the week and store them for quick lunches or easy dinners—just reheat and enjoy.

Kids love these bite-sized meatloaves! The mashed potato “frosting” makes them look like adorable cupcakes, turning dinner into a fun experience even for picky eaters.

Finally, they are incredibly versatile. You can customize the seasonings, swap out the meat, or add veggies to make them your own. Plus, they freeze beautifully for future meals!

Ingredients Notes

The magic of these mini meatloaf muffins comes from simple, wholesome ingredients that come together perfectly.

Ground beef is the star of this dish. I recommend using an 80/20 blend for the best balance of flavor and moisture. If you prefer, you can swap in ground turkey or chicken for a lighter version.

Breadcrumbs and eggs act as the binders that hold everything together. Regular or panko breadcrumbs work well, and if you're gluten-free, you can use almond flour or crushed gluten-free crackers instead.

Ketchup and Worcestershire sauce provide that signature meatloaf tang. The ketchup adds a slight sweetness, while the Worcestershire sauce deepens the savory flavors.

Onions and garlic give the meatloaf mixture a delicious boost of flavor. Be sure to finely dice the onions so they incorporate well without making the mixture too chunky.

For the mashed potato frosting, I recommend using russet or Yukon Gold potatoes for the creamiest texture. A little butter and milk make them rich and smooth, and you can even add some shredded cheese for extra indulgence!

How To Make These Savory Mini Meatloaf Muffins

Making these mini meatloaf muffins is a breeze, and they come together in just a few simple steps.

Start by preheating your oven to 375°F and greasing a muffin tin to prevent sticking. This ensures your meatloaf muffins pop out easily once they're done.

In a large mixing bowl, combine the ground beef, breadcrumbs, egg, diced onions, garlic, ketchup, Worcestershire sauce, salt, and pepper. Use your hands to gently mix everything together—be careful not to overwork the meat, as this can make the muffins dense.

Divide the meat mixture evenly among the muffin tin cups, pressing lightly to shape them. Place the muffin tin in the oven and bake for about 20-25 minutes, or until the meat is fully cooked and slightly browned on top.

While the meatloaf muffins are baking, prepare the mashed potatoes. Peel and chop the potatoes into chunks, then boil them in salted water until fork-tender. Drain and mash them with butter, milk, and salt until smooth and fluffy.

Once the mini meatloaves are done, let them rest for a few minutes before removing them from the tin. Then, using a piping bag or spoon, top each muffin with a generous swirl of mashed potatoes to create the "frosting."

Serve immediately and enjoy the fun, comforting flavors in every bite!

Storage Options

These mini meatloaf muffins store beautifully, making them a great option for meal prep or leftovers.

For refrigeration, place the cooled muffins in an airtight container and store them for up to 4 days. Keep the mashed potatoes separate for the best texture.

To freeze, arrange the cooled muffins on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag and store for up to 3 months. The mashed potatoes can be frozen too, but they may need extra milk when reheating.

For reheating, warm the meatloaf muffins in a 350°F oven for about 10 minutes, or microwave them in 30-second bursts until heated through.

Variations and Substitutions

This recipe is endlessly adaptable! Here are a few fun variations to try:

If you're looking for a healthier version, swap the ground beef for lean turkey or chicken. You can also use sweet potatoes instead of regular mashed potatoes for a naturally sweet topping.

Want to add some hidden veggies? Finely grate carrots or zucchini into the meat mixture for extra nutrients and moisture.

For a cheesy twist, mix shredded cheddar or Parmesan cheese into the mashed potatoes or even sprinkle some on top before serving.

If you love bold flavors, experiment with BBQ sauce instead of ketchup, or add chopped bacon to the meat mixture for a smoky, savory kick.

No matter how you customize them, these Savory Mini Meatloaf Muffins with Mashed Potato Frosting are guaranteed to be a hit! Give them a try, and let me know your favorite way to enjoy them.

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