Mini Meatloaf Muffins with Mashed Potato Frosting Recipe

If you’re searching for a comforting, family-friendly dinner that’s both adorable and delicious, look no further than Mini Meatloaf Muffins with Mashed Potato Frosting. These savory little bites transform a classic meatloaf into perfectly portioned muffins, each topped with a creamy swirl of mashed potatoes — a playful twist that makes dinner fun, elegant, and completely irresistible.

They’re ideal for busy weeknights, Sunday family meals, or even meal prep. Each muffin is juicy on the inside, slightly caramelized around the edges, and finished with a buttery potato “frosting” that makes every bite taste like home. Whether you’re cooking for kids or adults, this recipe delivers everything you love about traditional meatloaf — in a fraction of the time.

Why You’ll Love This Recipe

• Quick and convenient: Bakes in just 25 minutes — no waiting for a full loaf to cook.
• Perfect portions: Great for portion control, lunchboxes, or individual servings.
• Kid-approved: The “cupcake” presentation makes it fun and less intimidating for picky eaters.
• Customizable: Use your favorite ground meat, veggies, or sauces for endless variations.
• Comfort classic: Juicy beef, tangy glaze, and fluffy mashed potatoes — what’s not to love?

Ingredients

For the Meatloaf Muffins

• 1 lb ground beef (or a mix of beef and pork)
• ½ cup breadcrumbs
• ¼ cup milk
• 1 large egg
• ½ small onion, finely minced
• 1 clove garlic, minced
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• Nonstick cooking spray or oil for greasing muffin tin

For the Glaze

• ¼ cup ketchup
• 1 tbsp brown sugar
• 1 tsp apple cider vinegar

For the Mashed Potato Frosting

• 2 cups mashed potatoes (made from 4–5 medium potatoes)
• 2 tbsp butter
• ¼ cup milk or cream
• Salt and pepper to taste
• Fresh parsley or chives, for garnish (optional)

Instructions

1. Preheat the oven:
   Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick spray or oil.
2. Prepare the meatloaf mixture:
   In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, and paprika. Mix gently until just combined — avoid overmixing to keep the meatloaf tender.
3. Shape and fill:
   Evenly divide the meat mixture into the muffin tin cups, filling each about three-quarters full. Press lightly to compact without packing too tightly.
4. Add the glaze:
   In a small bowl, mix ketchup, brown sugar, and vinegar. Spoon a bit of glaze on top of each mini meatloaf muffin.
5. Bake:
   Bake for 22–25 minutes, or until the internal temperature reaches 160°F (71°C) and the tops are caramelized.
6. Make the mashed potato frosting:
   While the meatloaf bakes, prepare mashed potatoes. Combine cooked potatoes, butter, and milk. Mash until smooth and creamy, seasoning with salt and pepper to taste.
7. Pipe or spoon the potato frosting:
   Once the meatloaf muffins are baked, remove from the oven and let them cool slightly for 5–10 minutes. Using a piping bag (or a zip-top bag with the corner snipped off), pipe mashed potatoes onto each muffin like frosting. Alternatively, spoon the potatoes on top for a rustic finish.
8. Garnish and serve:
   Sprinkle with chopped parsley or chives. Serve warm with a side of green beans, peas, or a fresh salad.

Mini Meatloaf Muffins with Mashed Potato Frosting

Savory mini meatloaf muffins topped with creamy mashed potato frosting — the perfect bite-sized comfort food for family dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 muffins

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

Meatloaf Muffins

• 1 lb ground beef
• 0.5 cup breadcrumbs
• 0.25 cup milk
• 1 egg large
• 0.5 onion finely minced
• 1 clove garlic minced
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp smoked paprika optional

Glaze

• 0.25 cup ketchup
• 1 tbsp brown sugar
• 1 tsp apple cider vinegar

Mashed Potato Frosting

• 2 cups mashed potatoes
• 2 tbsp butter
• 0.25 cup milk
• salt and pepper to taste
• parsley or chives for garnish

Equipment

• Mixing bowls
• Muffin tin
• Piping bag or spoon
• Oven

Method

 

1. Preheat oven to 375°F (190°C) and grease a muffin tin.
2. Mix all meatloaf ingredients in a large bowl until just combined.
3. Divide mixture into muffin tin and top each with glaze.
4. Bake 22–25 minutes or until fully cooked.
5. Prepare mashed potatoes and season to taste.
6. Pipe or spoon potatoes onto cooled meatloaf muffins.
7. Garnish with herbs and serve warm.

Notes

These mini meatloaf muffins can be made ahead and reheated for easy weeknight meals.

Tips for Perfect Mini Meatloaf Muffins

• Don’t overmix: Stir ingredients until just combined to prevent tough meatloaf.
• Use a muffin liner for easy cleanup: Silicone liners work perfectly and prevent sticking.
• Try different proteins: Substitute ground turkey, chicken, or a mix of beef and sausage for variety.
• Add hidden veggies: Finely chopped spinach, carrots, or bell peppers blend seamlessly into the mixture for extra nutrition.
• Use leftover mashed potatoes: Great way to repurpose extras from last night’s dinner!

Variations to Try

• Cheesy Meatloaf Muffins: Add shredded cheddar or mozzarella to the meat mixture.
• BBQ Style: Swap the ketchup glaze for BBQ sauce and top with crispy fried onions.
• Sweet & Savory: Add a tablespoon of finely chopped apples or cranberries to the mixture for a fall-inspired twist.
• Low-Carb Version: Use almond flour instead of breadcrumbs and cauliflower mash instead of potatoes.

Serving Suggestions

• Serve with steamed broccoli, roasted carrots, or buttery corn for a classic homestyle meal.
• For a hearty dinner, pair with mac and cheese or garlic bread.
• Hosting a casual dinner party? Serve these mini meatloaf muffins on a platter as savory “cupcakes” — they’re guaranteed to be a conversation starter.

Meal Prep & Storage

To Store:
Place cooled muffins in an airtight container. Store in the refrigerator for up to 4 days.

To Freeze:
Freeze unfrosted meatloaf muffins for up to 3 months. Thaw overnight in the fridge, reheat in the oven at 350°F, and top with freshly made mashed potatoes.

To Reheat:
Microwave individual muffins for 1–2 minutes or warm in the oven until heated through.

Fun Fact

Mini meatloaf muffins are a modern take on a beloved comfort dish that dates back to the Great Depression. Traditional meatloaf was born out of necessity — stretching limited meat with fillers like breadcrumbs and eggs. Today’s mini version takes the same concept and makes it practical for busy families, easy meal prep, and even elegant dinner plating.

The mashed potato “frosting” is a clever twist that not only adds visual charm but also balances the savory flavors beautifully — turning a humble classic into a showstopper.

Nutritional Information (per serving)

• Calories: 240
• Carbohydrates: 11g
• Protein: 16g
• Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 75mg
• Sodium: 340mg
• Fiber: 1g
• Sugar: 4g
• Vitamin A: 5%
• Vitamin C: 10%
• Calcium: 4%
• Iron: 10%

Final Thoughts

These Mini Meatloaf Muffins with Mashed Potato Frosting are the perfect blend of classic comfort and modern convenience. They bring joy to the table — from their playful presentation to their hearty flavor. Whether you’re meal-prepping for the week, planning a cozy dinner, or trying to impress guests, this recipe delivers every time.

So preheat that oven, grab your muffin tin, and get ready to bake up the most delightful little “cupcakes” that everyone will love!