Jake and I love meatloaf cupcakes. They come in the perfect serving size, cook through in a shorter amount of time, and taste great! I always eyeball the mashed potatoes, so I might nail down some better measurements next time I make them.

Prep Time

Approximately 45 minutes to 1 hour total

• 10 minutes to prep meatloaf
• 20 minutes to prep potatoes
• 15–30 minutes to cook meatloaf

Ingredients

Meat Loaf

• 1 lb lean ground beef
• ½ cup seasoned bread crumbs
• 1 cup montery jack cheese
• 3 tbsp ketchup
• 1 egg
• ½ tsp celery salt
• ¼ tsp pepper

Potato Frosting

• 6 golden potatoes
• ½ cup sour cream
• ¼ cup milk
• ¼ cup butter
• 1 ½ tsp salt
• ¾ tsp paprika

Tools

• Muffin tin
• Tin foil baking cups
• Mixing bowl
• Medium pot
• Potato masher
• Measuring cups/spoons
• Oven

Instructions

1. Heat oven to 375°.
2. Peel and cube the potatoes. Boil until tender.
3. While the potatoes are boiling, line 12 muffin cups with tin foil baking cups.
4. In a large bowl, mix together all of meat loaf ingredients until well combines (I use my hands). Roll meatloaf mixture into balls (It should fill about the cups about ¾ full).
5. Bake for about 15–20 minutes or until cooked through.
6. While the cupcakes are baking, mash the potatoes with the remaining potato frosting ingredients.
7. When the meatloaf cupcakes are done baking, spread a dollop of mashed potato on each cupcake. Cook for another 5 minutes. Sprinkle with cheese if desired.