Who says cupcakes have to be sweet? These adorable mini meatloaves are packed with tender ground beef, finely grated vegetables, and savory seasonings, then topped with fluffy mashed potato “frosting.” A playful, nourishing twist on classic comfort food that makes dinnertime a little more fun!
MAKES
10-12 CUPCAKES
QUICK RECIPE OVERVIEW
Why you’ll love it
A fun, kid-friendly dinner that combines protein, vegetables, and potatoes in one adorable little cupcake. Perfect for making ahead, too!
What Makes It So Flavorful?
Savory ground beef, finely grated vegetables, garlic, and a touch of ketchup create a tender, flavorful meatloaf, while buttery mashed potatoes add a creamy finish.
Helpful Tips
Squeeze excess moisture from the zucchini to keep the meatloaf from becoming soggy. Use a piping bag or a zip-top bag with the corner snipped to create the mashed potato frosting.
Mini Meatloaf Cupcakes
SAVORY · CREAMY · FUN
10-12 CUPCAKES | PREP 20 MINUTES | COOK 25 MINUTES
Ingredients:
Mini Meatloaf Cupcakes
1 pound lean organic ground beef or ground turkey
½ cup finely grated carrot
½ cup finely grated zucchini, excess moisture squeezed out
¼ cup finely diced yellow onion
1 large egg
½ cup gluten-free breadcrumbs or gluten-free quick oats
2 tablespoons ketchup, no added sugar
1 tablespoon organic Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon black pepper
Mashed Potato Frosting
1 pound Yukon Gold potatoes, peeled and cubed
2 tablespoons butter
¼ cup warm milk, plus more as needed
½ teaspoon sea salt
¼ teaspoon garlic powder (optional)
Optional Toppings
Ketchup for drizzling
Finely chopped chives or green onions
Shredded cheddar cheese
Sliced cherry tomatoes
Method:
Preheat oven to 375°F. Lightly grease a standard 12-cup muffin tin.
Start the potatoes. Place cubed potatoes in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15–20 minutes, until fork-tender.
Make the meatloaf mixture. Meanwhile, combine ground beef or turkey, carrot, zucchini, onion, egg, breadcrumbs, ketchup, Worcestershire sauce, garlic powder, salt, and pepper in a large bowl. Mix gently until just combined.
Fill and bake. Divide the mixture evenly among 10–12 muffin cups, gently pressing it into each cup. Bake for 22–25 minutes, or until the centers reach 160°F for ground beef or 165°F for ground turkey.
Make the mashed potatoes. Drain cooked potatoes and return to the warm pot for 1 minute. Add butter, warm milk, salt, and optional garlic powder. Mash until creamy and smooth, adding a little more milk if needed.
Frost the cupcakes. Let the meatloaves rest for 5 minutes, then carefully remove them from the muffin tin. Spoon or pipe mashed potatoes on top of each cupcake.
Decorate and serve. Add a little ketchup, shredded cheddar, or chopped chives for colorful “sprinkles.” Serve warm!
Recipe Notes
Make It Your Own: Substitute ground chicken or turkey for beef, or use a combination.
Extra Veggies: Finely grated carrots and zucchini blend beautifully into the meatloaf without overpowering the flavor.
Creamier Frosting: Yukon Gold potatoes create naturally buttery, smooth mashed potatoes that are easy to pipe.
Make Ahead: Prepare the meatloaf mixture and refrigerate for up to 24 hours before baking. Keep the mashed potatoes separate until ready to serve.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat until the centers reach 165°F.
Freezer-Friendly: Freeze the cooked meatloaf cupcakes without the mashed potato topping for up to 3 months for best quality.
Serving Idea: Pair with steamed peas, roasted broccoli, or fresh fruit for a colorful, balanced meal.
Tip: Let kids decorate their own meatloaf cupcakes with mashed potato frosting and their favorite toppings.
