Ingredients
Scale
For the Meatloaf Cupcakes:
- 1 lb lean ground beef
- ½ cup finely diced sweet yellow onion
- ½ cup plain panko bread crumbs
- ½ cup plain bread crumbs
- 1 (8 oz) can tomato sauce
- 2 large eggs, slightly beaten
- 1 tbsp Worcestershire sauce
- 2 tsp freshly minced garlic
- 2 tsp dried parsley flakes
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp ground mustard seed
- ¼ cup ketchup (for glazing)
For the Whipped Potato Topping:
- 3 large russet potatoes, peeled and diced
- ¼ cup unsalted butter
- ½ cup milk
- Salt and pepper to taste
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C) and lightly coat a muffin pan with nonstick spray. - Combine Meatloaf Ingredients:
In a large bowl, mix the ground beef, diced onion, breadcrumbs, tomato sauce, eggs, Worcestershire sauce, garlic, parsley, salt, pepper, and mustard seed until well combined. - Fill Muffin Tin:
Scoop the meatloaf mixture into the muffin pan, filling each cup just below the rim. - Add Ketchup:
Top each meatloaf cupcake with a teaspoon of ketchup for added flavor and glaze. - Bake:
Bake for 30 minutes or until the meatloaf is cooked through and caramelized on top. - Prepare Mashed Potatoes:
While the meatloaf bakes, boil the diced potatoes in salted water until tender. Drain and mash with butter, milk, salt, and pepper until smooth and creamy. - Serve:
Pipe or spoon the creamy mashed potatoes onto the meatloaf cupcakes and serve warm.