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Meatloaf ‘cupcakes’

by Alix Traeger


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
  • ½ teaspoon

Mashed Potato ‘Frosting’

  • 2 russet potatoes, peeled and cubed
  • 1 teaspoon
  • 1 tablespoon
  • ½ cup
    milk (120 mL)
  • fresh parsley, for topping
    Calories 489
    Fat 23g
    Carbs 33g
    Fiber 2g
    Sugar 5g
    Protein 34g

Estimated values based on one serving size.



  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!