Mini Meatloaf Muffins with Mashed Potato “Frosting”

For the meatloaf:

1 lb (450 g) lean ground beef (or a mix of beef & pork)

½ cup breadcrumbs

1 large egg

½ small onion, finely diced

1 small carrot, finely grated (optional for sweetness)

¼ cup milk

2 Tbsp ketchup (plus more for topping)

1 Tbsp Worcestershire sauce

1 tsp garlic powder

½ tsp salt

¼ tsp black pepper

For the mashed potatoes:

2 cups mashed potatoes (prepared & cooled slightly)

2 Tbsp butter

2 Tbsp milk or cream

Salt & pepper, to taste

Instructions

Preheat oven: to 375°F (190°C). Grease or line a 12-cup muffin tin.

Make meatloaf mixture: In a large bowl, combine ground meat, breadcrumbs, egg, onion, carrot, milk, ketchup, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until just combined (don’t overmix).

Portion into tin: Divide mixture evenly into muffin cups, pressing lightly. Spoon a little ketchup on top of each.

Bake: Cook for 20–25 minutes, until cooked through (internal temp 160°F/71°C). Let rest 5 minutes.

Prepare potato “frosting”: Mash potatoes with butter and milk until smooth. Season with salt & pepper.

Decorate: Pipe or spoon mashed potatoes over the cooled meatloaf muffins to look like frosting.

Tips & Variations:

Use a piping bag with a star tip for a bakery-style swirl.

Add shredded cheddar or Parmesan to the mashed potatoes for a cheesy topping.

Serve with green beans or a crisp salad for a complete meal.