Pin it
Mini Meatloaf Muffins have become a comfort food favorite in my house because they are fun to eat and a total crowd-pleaser at gatherings or weeknight dinners. Each little muffin packs all the flavor of classic meatloaf in single-serve form, and the mashed potato topping brings a playful twist that makes them feel special.
I first made these mini meatloaf muffins when I needed something both cozy and portable for a family picnic. Ever since then, even picky eaters ask for seconds—especially with that creamy mashed potato swirl on top.
Ingredients
- Ground beef or turkey: Look for quality ground meat with some fat for juicy muffins
- Onion, finely chopped: The sweetness and moisture balance the savory meat
- Garlic, minced: Fresh garlic adds aromatic depth and sharpness
- Bread crumbs: These help bind the meatloaf while keeping it tender. Use fresh or high-quality store-bought crumbs
- Egg, beaten: Essential for holding the mixture together. Farm-fresh or free-range if possible
- Worcestershire sauce: Lends a tangy, savory note that deepens the flavor
- Ketchup: Adds a mild sweetness and helps keep meat moist
- Salt and pepper to taste: Use kosher salt and freshly cracked pepper for best flavor
- Mashed potatoes, creamy: Choose starchy potatoes like Yukon Gold or Russet for fluffy mash
- Butter: Real butter gives richness and flavor to your mashed potatoes
- Milk: Adds creaminess. I use whole milk for extra richness but any milk works
- Grated cheese (optional): Look for sharp cheddar or another cheese that melts well
- Chopped parsley (optional): Fresh parsley brightens up the flavor and color
- Crispy bacon bits (optional): Gives added crunch and smoky depth
Instructions
- Mix the Meatloaf Mixture:
- Combine ground beef, onion, garlic, bread crumbs, egg, Worcestershire sauce, ketchup, salt, and pepper in a large bowl. Gently mix with your hands or a fork until everything is evenly blended but avoid overmixing which can make the muffins tough.
- Prepare the Muffin Tin:
- Grease your muffin tin well or line with baking cups. Divide the meatloaf mixture into 12 portions and press each portion into a muffin cup, smoothing the tops to shape compact muffins.
- Preheat and Bake:
- Set the oven to 375 degrees Fahrenheit or 190 degrees Celsius. Place the muffin tin in the center rack and bake for 20 to 25 minutes until the tops are golden and the internal temperature in the center of the muffins reads at least 160 degrees Fahrenheit for beef or 165 for turkey.
- Make the Mashed Potato Topping:
- While the muffins bake, peel and chop potatoes. Boil in salted water until very tender, about 15 to 18 minutes. Drain well then add butter and milk. Mash until creamy and smooth. Taste and adjust salt as needed. Transfer potatoes to a piping bag with a star tip for best decorative effect.
- Top and Garnish:
- Let the meatloaf muffins cool for about 5 minutes after baking. Pipe a generous swirl of mashed potato onto each then, if you like, sprinkle with grated cheese, chopped parsley, or crispy bacon bits. The cheese will slightly melt on contact with the warm potatoes.
- Serve and Enjoy:
- Mini meatloaf muffins are best enjoyed warm right out of the oven with your favorite side like green beans or roasted veggies. The muffins can also be made ahead and reheated. Leftovers make a great lunch the next day.
Pin it
I can never resist adding a sprinkle of sharp cheddar on top. The way it melts into the hot mash reminds me of comfort food on chilly nights when we would gather around the kitchen table and compete for the cheesiest muffin.
Storage Tips
Store leftover mini meatloaf muffins in an airtight container in the fridge for up to four days. To freeze let them cool completely first then wrap each muffin individually and store in a freezer bag. Thaw overnight in the fridge and reheat in the oven or microwave until hot throughout. If you are storing with the mashed potato topping be aware it can sometimes dry a little when reheated but a quick splash of milk brings it back to creamy.
Ingredient Substitutions
You can substitute ground turkey or a mix of beef and pork for the ground beef. For a gluten free option use oatmeal or gluten free breadcrumbs instead of regular crumbs. If you want dairy free mashed potatoes use olive oil and a dairy free milk alternative. Swap parsley for chives or skip garnishes for a simpler finish.
Serving Suggestions
These mini meatloaf muffins look beautiful on a platter for parties or holiday buffets. Pair with crunchy green beans or a classic garden salad for balance. I also love serving them with a side of steamed broccoli or glazed carrots for extra color and nutrition. They make a whimsical main course at birthday parties or potlucks since they are so easy to pick up and eat.
A Nod to the Classics
Mini meatloaf muffins are a playful update on the iconic American meatloaf dish. They bring nostalgic comfort but modern practicality. The mashed potato topping was inspired by classic meat and potatoes dinners that were a staple at my grandparents' table and now have become a favorite in my own kitchen.
Pin it
Mini meatloaf muffins combine nostalgia, fun, and practicality in every bite. Whip up a batch for your loved ones and watch them disappear!