Mini Meatloaf Cupcakes Recipe (2024)

Meatloaf has never looked so adorable.

Today, I’m sharing yet another solution to the Meatloaf Problem. You know, the problem of dressing up meatloaf to make it more interesting, so your family doesn’t groan, “Meatloafagain?” when you set it on the table.

Over the years, I’ve found several ways to jazz up my meatloaf. I learned thisChipotle Glazed Meatloafrecipe from Blue Apron, and I even created ameatloaf stuffed with macaroni and cheese.

But of all my solutions to the Meatloaf Problem, these Mini Meatloaf Cupcakes have got to be the cutest. They’re little, individual meat loaves baked in a cupcake tin, “frosted” with mashed potatoes and sprinkled with peas.

Kids love these little cupcake loaves because they’re perfect kid-sized portions – and because they make dinner feel like dessert. They’re also great for anyone who loves the crusty outside part of the meatloaf, because the tiny loaves give you more crust in every portion. And it’s easy to create a vegetarian version of them by just substituting your favorite vegetarian crumbles for the ground beef.

Serve up these Mini Meatloaf Cupcakes tonight, and watch them put a smile on everyone’s face – even the grownups’.

Mini Meatloaf Cupcakes

INGREDIENTS
1 lb. extra-lean ground beef
1 package of stuffing mix
1 egg
½ cup of bbq sauce (divided)
½ cheddar cheese or cheese blend
1 tsp garlic powder
1 cup of water
salt and pepper
For optional mashed potato topping
3 cups of prepared mashed potatoes and ¼ cup of frozen peas.

INSTRUCTIONS
1. Preheat oven to 375 degrees. Season beef to taste with salt and pepper. Mix beef (or veggie crumble), stuffing mix, egg, garlic powder, ¼ cup of bbq sauce, and water in a large bowl.

2. Spray muffin tin with non-stick cooking spray. Divide mixture into 12 muffin tin cups and use your finger to make an indentation in each muffin.

3. Fill the indents evenly with the remaining ¼ cup of bbq sauce.

4. Bake for about 25-30 minutes. Top each evenly with shredded cheese and bake for 5 more minutes.
Let cool for 5 minutes.

5. This step is for those who are doing the optional mashed potato topping. I used a ziplock bag with a cut off tip to “frost” the meatloaves. Simply fill bag with mashed potatoes, cut off corner of the bag and frost.

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