I have decided to update another one of my classic recipes from “way back”; this time it’s my Meatloaf Cupcakes with Mashed Potato Frosting. When my son was small, I used to make these meatloaf cupcakes for him after baseball practice and he and his friends loved them. This is a great addition to any gathering when there will be children (maybe you can get a few picky eaters to try a meatloaf cupcake).
Since they are easy to prepare, look cute and make a great presentation, I would serve these cupcakes on a buffet for a luncheon with my friends and they were always a hit. Young and old love the look of these cupcakes.
(At the end of the post, I will show you a cute way to serve them for a luncheon).
Bob and I have continued to make them over the years and we make a full cupcake tray and then freeze half the cupcakes for a quick meal for another day.
Below is the updated version of my recipe with a few additions. Give this recipe a try and I hope you enjoy them as much as we do.
Meatloaf Cupcakes with Mashed Potato Frosting
For the Meatloaf Cupcakes
1 lb. ground beef or ground turkey
1 small yellow onion, grated (if you cry grating an onion, finely mince the onion instead)
1 cup grated zucchini, all moisture squeezed dry with a paper towel – ( I AM SURE THIS ADDITION IS A SURPRISE BUT IT KEEPS THE CUPCAKES MOIST AND FLAVORFUL …plus an added veggie for the kids).
2 eggs, beaten
1/2 cup grated cheese (Parmesan or Locatelli – your choice)
1 cup seasoned breadcrumbs (panko is fine too)
1/4 cup ketchup or unsalted tomato sauce
1 tsp. garlic powder
1 tsp. dried thyme
1 tsp dried oregano
1 tsp. kosher salt
Pepper to taste
For the Mashed Potatoes
(The ingredients listed will only make enough potatoes to cover the top of the cupcakes. You might want to double the recipe if you want some leftover mashed potatoes)
2 large or 3 medium potatoes (I use Yukon gold) – peeled and diced
2 garlic cloves, peeled and halved
1- 2 tbsp. butter
1/2 – 1 cup milk or heavy cream
Salt and pepper to taste
2 tbsp. sour cream (optional)
Fresh chives (optional)
Preheat oven to 350 degrees
Line a muffin tin with foil cupcake papers or spray with cooking spray (this recipe usually makes 8-10 cupcakes).
COOKS NOTE* – For this recipe, I use Reynolds jumbo foil baking cups in my muffin tin. In a real pinch, these cups are so sturdy that if you don’t have a muffin tin, you can place these baking cups directly on a cookie sheet and bake.
In a large bowl mix the drained zucchini and grated onion.
Add the remaining meatloaf ingredients and mix well (using your hands is the best method)
Press meatloaf mixture (approx. 1/2 cup) into muffin tin filling them to the top, making sure the surface is flat.
Bake uncovered for 20-25 minutes or until brown on top and cooked through. After 20-25 minutes, remove from the oven.
While the meatloaf cupcakes are baking, make your mashed potatoes. If you have leftover mashed potatoes from another meal, even better.
Put the potatoes and garlic in a large pot with salt and enough COLD water to cover; bring to a boil
Cover and reduce heat to a simmer for 20 minutes or until potatoes are tender
Drain and return potatoes and garlic to the pot
Add butter, milk, salt, pepper, and sour cream, if using
(Add extra butter and heavy cream if needed to make the potatoes smooth to your liking).
Mash with a potato masher or stick blender until smooth- not too much or they will get gummy. The potatoes need to be creamy but still able to hold their shape.
Assemble the Cupcake:
Either pipe with a tip and pastry bag or scoop mashed potatoes on the meatloaf cupcakes with a spoon.
Piping the mashed potatoes on the meatloaf cupcakes looks fantastic if you are serving guests, but I usually just add a dollop of potatoes with a spoon on top of the meatloaf cupcakes when it is just me and Bob and then garnish with gravy and chives.
Cooks Note* – if you want a crunchy surface to the potatoes either return cupcakes to the oven and bake for 10 minutes or place it under the broiler for a few minutes
Add a little gravy on top of the potatoes, add some chives (for the sprinkles on a cupcake), and half a grape tomato (for the cherry on a cupcake).
- These cupcakes freeze well…let the cupcakes cool until a fine skin forms on the potatoes so the cling wrap won’t stick to it. Wrap in cling wrap and place in the freezer
- To reheat, thaw and then reheat in the oven or microwave
If you would like to serve these cupcakes for a luncheon, line them up on a long narrow serving tray for a buffet setting or in individual cupcake holders for a personal presentation. (see below).
Until my next post, make every day a celebration!
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