I enjoy giving classic comfort food a fun twist, and this recipe is one of my favorites. These mini meatloaf muffins with mashed potato frosting turn a traditional dinner into individual portions that are easy to serve, quick to cook, and full of flavor. I like how they look playful while still tasting just like a homemade, cozy meal.
Why You’ll Love This Recipe
I love this recipe because it combines two comfort food staples into one dish. The meatloaf stays juicy thanks to its small size, and the mashed potato topping makes every bite creamy and satisfying. I also appreciate how simple it is to prepare and how well it works for family dinners or meal prep.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the meatloaf
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup milk
1/4 cup ketchup
1 large egg
1/2 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
For the mashed potato frosting
2 cups mashed potatoes
2 tablespoons butter
1/4 cup milk or cream
Salt to taste
Optional topping
2–3 tablespoons ketchup or gravy
Directions
I begin by preheating the oven to 375°F (190°C) and lightly greasing a muffin tin. In a large bowl, I combine the ground beef, breadcrumbs, milk, ketchup, egg, onion, garlic, salt, pepper, and Worcestershire sauce. I mix everything gently until just combined to keep the meat tender.
I divide the mixture evenly among the muffin cups, filling each one nearly to the top. I bake them for 20 to 25 minutes, until fully cooked through.
While the meatloaf muffins are baking, I prepare the mashed potatoes by mixing them with butter, milk, and salt until smooth. Once the muffins are done, I let them rest for a few minutes before topping each one with mashed potatoes. I usually spoon them on, but piping works well for a decorative finish. If I want extra flavor, I add a small amount of ketchup or gravy on top.
Servings And Timing
I usually make 10 to 12 mini meatloaf muffins from this recipe.
Preparation takes about 15 minutes, and baking takes around 25 minutes, bringing the total time to approximately 40 minutes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I microwave them for 1 to 2 minutes or warm them in the oven at 350°F (175°C) until heated through. I like to loosely cover them so the mashed potatoes stay soft.
FAQs
Can I prepare these in advance?
I often make the meatloaf muffins ahead of time and refrigerate them. I add the mashed potato topping when reheating for the best texture.
Can I freeze this recipe?
I freeze the meatloaf muffins without the mashed potato topping. When ready to serve, I reheat them and add freshly made mashed potatoes.
What type of potatoes work best?
I usually use russet or Yukon gold potatoes because they mash smoothly and have great flavor.
How do I keep the meatloaf moist?
I make sure not to overmix the meat and include milk and breadcrumbs, which help keep the muffins tender.
Can I add vegetables to the meatloaf?
I sometimes mix in finely chopped carrots or bell peppers for extra flavor and texture.
Conclusion
I keep this recipe in regular rotation because it delivers comfort, flavor, and convenience all in one. These mini meatloaf muffins with mashed potato frosting are simple to make, satisfying to eat, and perfect for any day when I want a warm, homemade meal that feels special.
Mini Meatloaf Muffins with Mashed Potato Frosting are a fun and comforting twist on a classic dinner. These individual meatloaves are moist, flavorful, and topped with creamy mashed potatoes for a playful yet satisfying meal.
Ingredients
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup milk
1/4 cup ketchup
1 large egg
1/2 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
2 cups mashed potatoes
2 tablespoons butter
1/4 cup milk or cream
Salt to taste
Optional: 2–3 tablespoons ketchup or gravy for topping
Instructions
Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
In a large bowl, combine ground beef, breadcrumbs, milk, ketchup, egg, onion, garlic, salt, pepper, and Worcestershire sauce. Mix until just combined.
Divide the meat mixture evenly among the muffin cups, filling each nearly to the top.
Bake for 20 to 25 minutes until fully cooked.
Meanwhile, prepare mashed potatoes by mixing them with butter, milk or cream, and salt until smooth.
Once the meatloaf muffins are done, let them cool slightly. Top each with mashed potatoes using a spoon or piping bag.
Optional: add a small dollop of ketchup or gravy on top for extra flavor before serving.
Notes
Do not overmix the meat to keep the muffins tender.
Use a piping bag for a decorative mashed potato topping.
Make the meat mixture or mashed potatoes ahead for faster assembly.
For a richer flavor, use cream instead of milk in the mashed potatoes.
Use finely chopped vegetables like carrots or bell peppers for added nutrition.
