This fun Easy Meatloaf Cupcakes With Mashed Potato Frosting dish is brought to you because of my gorgeous niece. She saw a picture of these in a magazine where someone had made cupcakes out of hamburgers and topped them with mashed potato frosting! She fell in love with the idea of eating a “cupcake” for dinner! Hey, who can blame her for that!?
So she requested these Easy Meatloaf Cupcakes With Mashed Potato Frosting for her birthday dinner! I love to make everything my own, so I took the idea, also because we didn’t have the magazine she saw it hehe, and made my own version! She was ecstatic! Actually, honestly, my entire clan loved these!
The great thing is they all got to personalize their own cupcake. Some liked mozzarella cheese on theirs, some just ketchup, some everything on the table! But regardless of what they topped it with, these cupcakes were a HUGE hit and an absolutely perfect birthday dinner! Next time we are going to try stuffing them with cheese. Ohhh, the possibilities are endless! Here is the recipe I used for our cupcakes.
Easy Meatloaf Cupcakes With Mashed Potato Frosting
Print RecipeIngredients
- FOR THE MEATLOAF:
- 2 pounds ground beef*
- 3/4 cup Worcestershire sauce
- 1/2 cup Ketchup
- 3 garlic cloves (pressed)
- 2 teaspoons onion powder**
- 4 cranks of sea salt grinder
- 10 (yes 10) cranks of fresh ground pepper
- 2 tablespoons McCormick’s zesty herb seasoning
- 2 tablespoons McCormick’s Grill Mates steakhouse onion burger
- 1 teaspoon red pepper flakes
- 1/4 cup plain breadcrumbs (crushed up Ritz crackers work great too)
- FOR THE MASHED POTATO FROSTING:
- 8-10 white potatoes (diced and peeled)
- 1 stick butter
- 1/4-1/2 cup room temp milk
- salt and pepper
- 2 cloves of garlic
- TOPPING (OPTIONAL):
- ketchup
- mustard
- sweet baby rays barbeque sauce
- cheese
- bacon
Instructions
1. Preheat the oven to 375°F.
2. Start filling a large pot with salted water (a good half palm-full of salt, you want your taters to have flavor).
3. Add the peeled, diced potatoes and the peeled garlic cloves to cold water. Bring potatoes to a boil over medium-high heat for about 15-20 minutes or until they are tender to the back of a butter knife. Drain. Remove the garlic cloves.
4. While the potatoes are boiling, in a large mixing bowl, add all your cupcake ingredients and mix until well combined. *Ground turkey could definitely be substituted for the beef. **Normally, I would add 1/4 cup chopped onion here, but for this recipe, I used onion powder.
5. Spray your cupcake pan with some cooking spray.
6. Take about 1/2 cup of the meat mixture and form it into balls, one ball per cup.
7. Bake for 10-15 minutes and then let sit for 5 minutes.
8. While cupcakes are baking, add drained potatoes, milk, butter, salt and pepper back to the pot. Mash all together until desired consistency. I like mine a little lumpy still.
9. To make it fun and add to the cupcake feel. We added the mashed potatoes to a pastry bag with a big circle tip on the top. You could definitely skip the pastry bag and just add a scoop of potatoes on top, but we wanted the true cupcake experience!
10. Place cupcake on a plate, frost with the smashed potatoes and add your yummy topping (optional).
