Meatloaf Muffins

These easy individual Meatloaf Muffins are a fun and creative twist on traditional meatloaf. Instead of baking the meatloaf mixture in a large loaf, it’s portioned into a standard muffin pan, resulting in individual, cupcake-sized servings. They’re topped with creamy mashed potatoes for the “frosting.”

Easy Meatloaf Muffins Recipe

These single serve meatloaf cupcakes takes the mundane meatloaf dinner and makes it fun and exciting with these cute, individual size meatloaf treats. In this recipe, juicy and tender ground beef is seasoned with onion soup mix, garlic and seasoned breadcrumbs before being baked to perfection and topped with fluffy, creamy garlic mashed potatoes. This dish cooks up so much faster than a usual meatloaf so it makes for a perfect weeknight meal. Meatloaf cupcakes can be served directly from the muffin tin or removed for plating. They make great individual servings for family meals, parties, or meal prep, offering both a practical and visually appealing presentation. How to make mini Meatloaf Muffins: (Scroll down for full printable recipe.)

Make the Potatoes – Peel and cut potatoes into 1” cubes. Place into a deep medium saucepan covering completely with cold water plus 1 teaspoon salt. Boil on medium-high heat until the potatoes are fork tender and cooked through.
Prepare the Pan – Preheat the oven to 350°F. Spray the wells of a standard size 12 cup muffin pan with cooking spray.
Make the Meatloaf Mixture – Stir together the ground beef, tomato soup, ketchup, mustard, Worcestershire sauce, milk, eggs, onion soup mix, granulated garlic, black pepper and breadcrumbs. Mix using your hands or a large spoon until the mixture holds together.
Divide the Ground Beef Mixture – Divide the meatloaf mixture into 12 equal portions in the prepared muffin pan. Drizzle the tops with additional ketchup.
Bake – Transfer to the oven and bake in a preheated oven per the recipe until cooked through and an internal temperature of 155°F is reached.
Mash Potatoes – Drain the potatoes and add them back in the pot. Add the butter, cream cheese, milk and seasonings. Whip until smooth.
Place the whipped potatoes into a piping bag fitted with a large star tip and pipe them onto each meatloaf in a spiral pattern. Alternately, spread the potatoes on top “frosting” the muffins using an icing spatula.
Turn the oven temperature to Broil. Broil the potatoes on high for 5-7 minutes or until the potato frosting is browned on the edges.
Carefully remove from the pan and enjoy!

How to Make the BEST Meatloaf Muffins Recipe

Key ingredients you’ll need to make quick Meatloaf Muffins: 2 pounds lean ground beef, condensed tomato soup, ketchup, yellow mustard, Worcestershire sauce, one packet dry onion soup mix, granulated garlic, black pepper, milk, large eggs and Italian seasoned breadcrumbs.
Mashed Potato Frosting: Large russet potatoes, unsalted butter, chive and onion cream cheese, milk , garlic salt and dried parsley or chives.
Kitchen tools you’ll need to make baked Meatloaf Muffins: Large bowl, 12 cup muffin pan, measuring cups and spoons, hand mixer, medium saucepan, piping bag and large star tip or offset icing spatula.
I highly recommend using lean or extra lean ground beef for these comfort food meatloaf muffins. Using regular ground beef (80/20) will result in the release of more grease in the muffin tin and the potatoes are likely to slide off.
You could use ground turkey, ground chicken or ground pork in place of meat.
You can replace the ketchup in the muffins and the drizzle on top with barbecue sauce.
Italian seasoned breadcrumbs add to the overall flavor. If you choose to use unseasoned breadcrumbs, add 1-2 tsp dry Italian seasoning to make up for the difference in spices.
Leftovers: Store leftovers, covered or in an airtight container in the fridge for up to 4 days.
Reheat in single servings gently in the microwave or in the oven. Reheat in a preheated 350°F oven just until heated through.
You can freeze these ground beef muffins. Place in an airtight container and freeze for up to 3 months. Thaw in the refrigerator when you are ready to eat and reheat them on a baking sheet in a 350°F oven.

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