This recipe was inspired by the Paleo Parent’s recipe for meatloaf cupcakes. It’s such a cute idea and kids love the small size of these mini-meatloaves. My roommate at the time had invited two of his friends and their young munchkins to our house, so I figured it was the perfect time try out this recipe with a few small tweaks…including mashed potato “frosting.” Cupcakes are so popular right now, and these babies should definitely be making it your table as a play on “dessert for dinner” and could even be a great Father’s Day treat! 😉
Meatloaf cupcakes also cook much faster than regular meat “loafs” and are easier to pack for lunches or on-the-go. I piped each cake with mashed potatoes using a frosting piper, and added chopped chive and turkey bacon “sprinkles” for fun. You can also add extra diced veggies to your meat mixture if you’re cleanin’ out the crisper.
Ingredients: Serves 6 to 8.
1.5-2 pounds of lean ground beef
¼ cup flour
1 teaspoon dried basil
1 teaspoon garlic powder
1 medium onion (I like to add extra veggies like carrots or celery as well)
2 tablespoons worcestershire sauce
Salt and pepper to taste
5-6 small potatoes + a bit of butter and sour cream for mashing
olive oil spray
ketchup for garnish
1 teaspoon sea salt + pepper to taste
Preheat the oven to 375 degrees, and finely dice the onion or puree in a blender or food processor.
In a large bowl, combine the meat, eggs, flour, basil, garlic powder, pureed onion, Worcestershire sauce, and salt and pepper and mix by hand until incorporated.
Grease a muffin tin with olive oil spray and evenly divide the mixture into the muffin tins to make 2-3 meat “muffins” per person.
Put into oven on middle rack, and put a baking sheet with a rim under it, in case the oil from the meat happens to spill over. Leaner meat makes this less likely to occur. Bake about 30 min.
For potatoes: peel, cube and boil them until soft. When meat is almost done, make sure potatoes are cooked an drained.
Mix with a touch of butter and salt or pepper if desired and mash to your hearts content! I opt for a spoonful or two of low fat sour cream for a tarter taste! Allow them to cool slightly and add to a frosting piper, or simply fill a large gallon ziplock bag, then snip a small hole in the corner to pipe “frosting”.
Remove meat “muffins” from the oven when they are cooked through and remove from tin. Top each with a little dash of ketchup + a dollop of the mashed potatoes and you’re in business! (Turkey bacon & chive sprinkles optional!)
Have you gotten creative with cupcakes lately? Let us know your spin on this dessert turned dinner favorite.