Meatloaf Cupcakes With Mashed Potato
User Reviews
4.9
81 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
8
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Calories
263 kcal
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Course
Dinner
Meatloaf Cupcakes With Mashed Potato
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Everything tastes better in miniature form! These Meatloaf Cupcakes are made extra irresistible by piling on mashed potato. These freeze very well. They are also great for hiding vegetables. I only added grated carrot, but you can mix in whatever vegetables you want. Finely chopped spinach or cabbage would blend in well, as would grated zucchini.
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Ingredients
Meatloaf Cupcakes
- 1 lb / 500g beef mince (ground beef)
- 1 onion , grated (brown, white or yellow)
- 2 small carrots , grated
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup tomato ketchup (or tomato sauce)
- 1 cup panko (or breadcrumbs)
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- pepper
Mashed Potato
- 2 large or 3 medium potatoes
- 1 tbsp butter (optional)
- 1/2 - 1 cup milk
Garnish
- Tomato ketchup or sauce
- parsley , finely chopped (optional)
Instructions
Meatloaf Cupcakes
- Preheat oven to 180C/350F.
- Spray 8 holes of a muffin tin.
- Grate the onion and carrot straight into a large bowl.
- Add remaining meatloaf ingredients and use your hands to mix and combine well.
- Scoop up 1/2 cup of mince and use your hands to form a rough ball shape. Press into the muffin tin. The surface should be a slight dome shape.
- Repeat with remaining mince. It should make about 8.
- Bake for 20 - 25 minutes until browned on top. Remove from oven.
Mashed Potato
- Peel and dice the potato. Steam or boil until soft but not waterlogged.
- Drain, then add butter and 1/2 cup of milk. Mash using a potato masher until smooth or to your liking. Add extra milk if you need it. The mash needs to be creamy but stiff enough to hold its shape when piped or piled onto the Meatloaf Cupcakes.
Assemble
- Smear a dollop of tomato ketchup on the Meatloaf Cupcakes.
- Top with mashed potato, either by piping it or just dolloping it on with a spoon.
- Serve with a sprinkle of parsley, if using.
Notes
- After topping with mashed potato, you could bake it for 10 minutes to brown it, or place it until the grill /broiler for a few minutes. But I like the mashed potato without the crunchy surface – more like the icing you actually get on cupcakes!
- To freeze, let the cupcakes cool then a fine skin will form on the mashed potato so the cling wrap won't stick to it. Wrap in cling wrap and place in freezer. To reheat, thaw then reheat in the microwave or oven.
- Nutrition per serving.
Nutrition Information
Show Details
Serving
190g
Calories
263cal
(13%)
Carbohydrates
23.9g
(8%)
Protein
23.3g
(47%)
Fat
7.9g
(12%)
Saturated Fat
3.4g
(17%)
Cholesterol
99mg
(33%)
Sodium
588mg
(25%)
Potassium
592mg
(17%)
Fiber
2.7g
(11%)
Sugar
5.2g
(10%)
Vitamin A
2300IU
(46%)
Vitamin C
19.8mg
(22%)
Calcium
100mg
(10%)
Iron
12.1mg
(67%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 190g | |
| Calories | 263cal | 13% |
| Carbohydrates | 23.9g | 8% |
| Protein | 23.3g | 47% |
| Fat | 7.9g | 12% |
| Saturated Fat | 3.4g | 17% |
| Cholesterol | 99mg | 33% |
| Sodium | 588mg | 25% |
| Potassium | 592mg | 13% |
| Fiber | 2.7g | 11% |
| Sugar | 5.2g | 10% |
| Vitamin A | 2300IU | 46% |
| Vitamin C | 19.8mg | 22% |
| Calcium | 100mg | 10% |
| Iron | 12.1mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
81 reviews
Excellent
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