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Meatloaf Cupcakes with Mashed Potato Icing
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Elevate meatloaf into fun, individual portions topped with creamy mashed potatoes. A delicious twist on a classic comfort food.
Ingredients:
  • 2 eggs, beaten
  • 2 lb lean (at least 80%) ground beef
  • 1 cup Progresso™ panko crispy bread crumbs
  • 1 small red onion, finely chopped
  • 1 tablespoon coarsely chopped fresh Italian (flat-leaf) parsley
  • 2 cloves garlic, finely chopped
  • 2/3 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper
  • 6 large potatoes, peeled, cubed
  • 1/4 cup herb butter
  • 1/4 to 1/2 cup milk
Instructions:
  • Preheat oven to 350°F and generously coat 18 regular-size muffin cups with cooking spray.
  • Combine all the Meatloaf ingredients in a large bowl until thoroughly mixed. Divide the mixture evenly among the muffin cups, pressing it down firmly.
  • Bake for 35 to 40 minutes until a meat thermometer inserted in the center of the loaves reads 160°F. Allow cooling briefly in the muffin cups.
  • While the loaves are baking, place the potatoes in a 3-quart saucepan filled with generously salted cold water. Bring to a boil, then simmer until the potatoes are tender. Drain and return to the saucepan. Add butter and 1/4 cup milk, mashing until creamy and smooth, while adding more milk as needed. Season with salt and pepper. Ensure the mashed potatoes are smooth to easily pipe them onto the meatloaves.
  • Using a 10-inch decorating bag without a tip, pipe the potatoes onto each meatloaf in a circular motion starting from the outside. Garnish with additional parsley if desired, then remove the meatloaves from the muffin cups.

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