Ingredients
- For the Meatloaf Muffins:
- 1 lb ground beef (or ground turkey/chicken for leaner meat)
- 1/2 cup breadcrumbs
- 2 tbsp ketchup
- 1/4 cup milk
- 1/2 onion, finely chopped
- 1 egg
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- Salt and pepper, to taste
- For the Mashed Potatoes:
- 3–4 large potatoes (Russet or Yukon Gold)
- 1/4 cup milk (for mashed potatoes)
- 3 tbsp butter
- Salt and pepper, to taste
- For Garnish:
- Fresh chives or parsley
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, combine the ground beef, breadcrumbs, ketchup, milk, onion, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix well.
- Spoon the meatloaf mixture into the muffin cups, pressing lightly to shape. Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 160°F (71°C).
- While the meatloaf muffins bake, peel, cube, and boil the potatoes in salted water for 15-20 minutes, until tender. Drain and return to the pot.
- Mash the potatoes with butter, milk, salt, and pepper until smooth and creamy.
- Once the meatloaf muffins are done, let them cool slightly, then frost them with the mashed potatoes. Use a piping bag or spoon to apply the mashed potatoes like frosting.
- Garnish with fresh chives or parsley. Serve and enjoy!
Notes
- For a fun twist, add cheese to the meatloaf mixture or top the mashed potatoes with shredded cheese before baking.
- To make this dish lighter, use ground turkey or chicken and low-fat milk for the mashed potatoes.
- Make sure to allow the meatloaf muffins to cool slightly before frosting to prevent the mashed potatoes from melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 300 kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
