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Meatloaf Cupcakes with whipped mashed potatoes on top.

Meatloaf Muffins


These adorable meatloaf muffins are also known as meatloaf cupcakes! They’re glazed with ketchup, topped with mashed potatoes and sprinkled with a festive pinch of parsley. Get this delicious dinner on the table in 40 minutes.




  • 1 1/2 pounds ground veal
  • 1 cup chopped white onion
  • 2 teaspoons olive oil
  • 3 eggs, beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup chopped Italian parsley, no stems
  • 2 teaspoons dried oregano
  • 1 1/4 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3/4 teaspoon red pepper flakes


  • 4 Russet potatoes (or 2 Russet + 2 Yukon Gold)
  • 46 tablespoons butter
  • 1/2 cup whipping cream (approximate)
  • Salt to taste
  • Optional: black pepper to taste


  • Ketchup
  • Finely-chopped parsley for sprinkling


RECIPE PREP: Preheat oven to 350F. Spray 12 wells of a muffin pan with cooking spray.

  1. Get the potatoes started: Wash, peel and quarter the potatoes. Boil them in a large pot until fork tender. Drain well. Add them to the bowl of a stand mixer along with melted butter. Whip briefly so they don’t become gummy! With the machine running on medium/low, slowly pour in cream until potatoes reach the desired consistency: creamy yet thick!
  2. In a small skillet, saute onion until golden and fragrant.
  3. Add all dry meatloaf ingredients to a large mixing bowl. Mix well. Add in eggs, onions and meat. Use clean hands to mix everything together. Divide the mixture into 12 balls. Press each ball firmly into a well of the muffin pan, flattening the tops. Bake 20-25 minutes until the internal temp of the meat is 160° F and the tops are lightly golden. Remove from oven. Transfer the meatloaf cupcakes to a large tray.
  4. Add a dollop of ketchup to the top of each muffin. With the back of a spoon spread ketchup over the surface leaving just a thin layer in the center, with a thicker amount along the rim. Important: the middle needs to have enough exposed meatloaf to “grip” the mashed potatoes so they won’t just slide off the top!
  5. If desired, add mashed potatoes to a zip-top freezer bag that’s been clipped on one corner and fitted with an open-star icing tip. Pipe the potatoes over the ketchup just as you would decorate a cupcake with frosting. A quicker option: just add a generous dollop of mashed potatoes on top! Sprinkle your meatloaf cupcakes with finely-chopped parsley!



  • Substitute dry onion flakes for the caramelized onions.
  • Use instant mashed potatoes instead of homemade.
  • No piping tip? No problem! Add a spoonful of fluffy potatoes on top of the muffins.
  • No time for making a separate veggie side dish? Grate zucchini or carrots and add them to the meatloaf mixture!
  • Make a double batch of meatloaf muffins and freeze half. Individually wrap the cooled muffins, or place them in a zip-top freezer bag. To reheat, simply thaw and reheat in the oven or microwave.
  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Keywords: Meatloaf, Meatloaf Muffins, Meatloaf Cupcakes