Savory Mini Meatloaf Muffins With Mashed Potato Frosting Recipe

There's something undeniably comforting about classic meatloaf, but these Savory Mini Meatloaf Muffins with Mashed Potato Frosting take that nostalgia to a whole new level. Perfectly portioned and packed with flavor, these mini meatloaves bake up in no time and are crowned with a creamy, buttery mashed potato topping that looks as good as it tastes.

this Recipe

I first made these as a fun weeknight dinner for my kids, hoping to make meatloaf a little more exciting. Not only did they love the individual portions, but they also had a blast "frosting" their own mini meatloaf muffins with fluffy mashed potatoes. Now, this dish has become a staple in our home, whether for family dinners or casual gatherings.

Why You'll Love These Savory Mini Meatloaf Muffins

Get ready to meet your new favorite comfort food in bite-sized form! These mini meatloaf muffins are perfect for anyone who loves traditional meatloaf but wants a fun, quick-to-make twist.

First, they cook in a fraction of the time compared to a full-sized meatloaf. By baking in muffin tins, these little gems are ready in just about 25 minutes, making them a lifesaver on busy nights.

They're also wonderfully customizable. You can mix in different seasonings, swap out ground beef for turkey, or even add some diced veggies for extra nutrition.

Not to mention, they're freezer-friendly. Make a big batch, pop some in the freezer, and you’ll have an easy, homemade meal ready whenever you need it.

And let’s talk about presentation—these are adorable! The mashed potato "frosting" makes them look like cupcakes, making them perfect for picky eaters or even party appetizers.

Ingredient Notes

The magic of these mini meatloaf muffins comes from simple, everyday ingredients that work together to create bold, comforting flavors.

Ground beef is the heart of the recipe, providing rich, meaty flavor. I recommend using 85/15 ground beef for the best balance of juiciness and structure. You can also swap it out for ground turkey or chicken for a leaner version.

Breadcrumbs help bind the meat mixture together, preventing it from becoming too dense. I prefer panko breadcrumbs for a lighter texture, but any variety will work.

Ketchup and Worcestershire sauce add the perfect balance of tangy sweetness and umami depth. The ketchup also helps keep the meatloaf moist as it bakes.

For the mashed potato frosting, russet potatoes are the best choice. They mash up smooth and creamy, especially when combined with butter and a splash of milk or cream for extra richness.

You’ll also need a muffin tin to create the perfect individual portions. If you want easy cleanup, consider using silicone muffin liners or greasing the tin well.

How To Make These Savory Mini Meatloaf Muffins

Making these mini meatloaf muffins is a breeze, and you'll love how quickly they come together.

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

In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, minced onion, garlic, Worcestershire sauce, ketchup, salt, and pepper. Mix everything gently—overworking the meat can make it tough.

Divide the mixture evenly into the muffin tin, pressing lightly to form small domes. Each muffin cup should be about three-quarters full to leave space for the mashed potato topping later.

Bake for 20-25 minutes, or until the meatloaves are cooked through and reach an internal temperature of 160°F.

While the meatloaf muffins bake, prepare the mashed potatoes. Peel and dice the russet potatoes, then boil them in salted water until fork-tender. Drain and mash with butter, milk, salt, and pepper until smooth and creamy.

Once the mini meatloaves are out of the oven, let them rest for a few minutes. Then, use a piping bag or a spoon to "frost" each muffin with a generous dollop of mashed potatoes.

For a golden, crispy finish, place them under the broiler for 2-3 minutes—just long enough to lightly brown the mashed potato tops.

Storage Options

These mini meatloaf muffins store beautifully, making them great for meal prep.

If you have leftovers, refrigerate them in an airtight container for up to 4 days. When reheating, microwave for about 1-2 minutes or warm in a 350°F oven for best results.

For longer storage, freeze them individually on a baking sheet, then transfer to a freezer-safe bag or container. They’ll last for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven.

Variations and Substitutions

This recipe is incredibly versatile, so feel free to tweak it based on your preferences or dietary needs.

For a lighter version, use ground turkey or chicken instead of beef. You may need to add an extra egg or a little olive oil to keep the mixture moist.

If you love a cheesy twist, mix shredded cheddar or Parmesan into the meat mixture or sprinkle cheese on top of the mashed potatoes before broiling.

Want to sneak in more veggies? Finely dice carrots, zucchini, or bell peppers and mix them into the meat mixture. This is a great way to add extra nutrients without changing the flavor too much.

For a gluten-free option, swap out the breadcrumbs for gluten-free panko or crushed rice crackers.

No russet potatoes? You can use sweet potatoes for a slightly sweeter, more nutritious twist on the mashed potato topping.

However you customize them, these Savory Mini Meatloaf Muffins with Mashed Potato Frosting are guaranteed to be a hit. Give them a try and watch them disappear from the plate!

Print