ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

95% would make again

Meatloaf ‘cupcakes’

Tasty Team

Ingredients

for 6 servings

Meatloaf ‘Cupcakes’

  • 1 lb ground beef (455 g)
  • 2 carrots, grated
  • 1 yellow onion, grated
  • 2 eggs
  • ¼ cup ketchup (55 g)
  • 1 cup breadcrumb (115 g)
  • 1 cup grated parmesan cheese (110 g)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper

Mashed Potato ‘Frosting’

  • 2 russet potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1 tablespoon butter
  • ½ cup milk (120 mL)
  • fresh parsley, for topping

Nutrition Info

  • Calories 556
  • Fat 22g
  • Carbs 49g
  • Fiber 4g
  • Sugar 7g
  • Protein 35g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350°F (180°C).
  2. In a bowl, mix together the meatloaf ingredients.
  3. Line a muffin tin with cupcake liners.
  4. Fill the muffin liners with the meatloaf mixture and pat down to form a dome.
  5. Bake meatloaf cupcakes for 25-30 minutes or until cooked through.
  6. In a saucepan over medium heat, add the potatoes, water to cover the potatoes, and salt.
  7. Bring potatoes to a boil, then reduce the heat and cover.
  8. Simmer for 15-20 minutes or until potatoes are fork-tender.
  9. Drain the water and add in the butter and milk.
  10. Mash the potatoes with a fork until smooth.
  11. Fill a ziplock bag with the mashed potatoes.
  12. Pipe the potatoes onto each meatloaf cupcake to resemble frosting.
  13. Sprinkle with parsley.
  14. Enjoy!

Ingredients

for 6 servings

Meatloaf ‘Cupcakes’

  • 1 lb ground beef (455 g)
  • 2 carrots, grated
  • 1 yellow onion, grated
  • 2 eggs
  • ¼ cup ketchup (55 g)
  • 1 cup breadcrumb (115 g)
  • 1 cup grated parmesan cheese (110 g)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper

Mashed Potato ‘Frosting’

  • 2 russet potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1 tablespoon butter
  • ½ cup milk (120 mL)
  • fresh parsley, for topping

Nutrition Info

  • Calories 556
  • Fat 22g
  • Carbs 49g
  • Fiber 4g
  • Sugar 7g
  • Protein 35g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350°F (180°C).
  2. In a bowl, mix together the meatloaf ingredients.
  3. Line a muffin tin with cupcake liners.
  4. Fill the muffin liners with the meatloaf mixture and pat down to form a dome.
  5. Bake meatloaf cupcakes for 25-30 minutes or until cooked through.
  6. In a saucepan over medium heat, add the potatoes, water to cover the potatoes, and salt.
  7. Bring potatoes to a boil, then reduce the heat and cover.
  8. Simmer for 15-20 minutes or until potatoes are fork-tender.
  9. Drain the water and add in the butter and milk.
  10. Mash the potatoes with a fork until smooth.
  11. Fill a ziplock bag with the mashed potatoes.
  12. Pipe the potatoes onto each meatloaf cupcake to resemble frosting.
  13. Sprinkle with parsley.
  14. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.