Savory Mini Meatloaf Muffins With Mashed Potato Frosting Recipe

Here's something delicious and fun to serve—Savory Mini Meatloaf Muffins with Mashed Potato Frosting! These bite-sized meatloaf muffins are packed with flavor and topped with a creamy, buttery mashed potato "frosting" that makes them look as good as they taste.

I first made these when looking for a fun way to get my kids excited about dinner. The individual portions were a hit, and the mashed potato topping made them feel like a special treat. Now, they’re a staple in our house for weeknight meals, meal prep, and even casual gatherings.

Why You'll Love This Savory Mini Meatloaf Muffins Recipe

Get ready to add a new family favorite to your recipe rotation. These mini meatloaf muffins are flavorful, easy to make, and perfect for busy nights.

First, they cook in just 20 minutes, making them a fantastic weeknight dinner option. Traditional meatloaf can take over an hour, but these little muffins deliver the same comforting flavors in a fraction of the time.

They’re also kid-friendly and fun to eat. The individual portions make serving a breeze, and the mashed potato topping turns them into an irresistible, playful dish.

Great for meal prep! These reheat beautifully, so you can make a batch ahead of time and have a quick meal ready to go. They even freeze well for longer storage.

Finally, they’re incredibly versatile. You can swap the meat, add different seasonings, or mix in extra veggies to suit your taste and dietary needs.

Ingredients Notes

The beauty of this recipe lies in its simple, wholesome ingredients. Each one contributes to the perfect balance of texture and flavor.

Ground beef is the star of these mini meatloaves. I recommend using 80/20 ground beef for the best balance of juiciness and flavor. If you prefer, ground turkey or a mix of beef and pork works just as well.

Breadcrumbs and eggs help bind everything together. I like to use Italian-seasoned breadcrumbs for an extra boost of flavor, but plain breadcrumbs with a pinch of Italian seasoning work just as well.

Ketchup and Worcestershire sauce create the perfect balance of sweetness and tanginess. The Worcestershire sauce adds a deep umami richness, while the ketchup gives the meatloaf a classic, slightly sweet taste.

For the mashed potato frosting, I always use Yukon Gold potatoes because they have a naturally creamy texture and buttery flavor. If you only have russet potatoes, they work too—just make sure to add a little extra butter and cream for smoothness.

A muffin tin is essential for shaping these mini meatloaves. Using a nonstick tin or silicone liners makes cleanup easy and ensures they pop right out after baking.

How To Make These Savory Mini Meatloaf Muffins

Making these mini meatloaves is as simple as mixing, shaping, and baking. Let’s break it down step by step.

Start by preheating your oven to 375°F and lightly greasing a muffin tin. This prevents the meatloaf from sticking and makes cleanup easier.

In a large bowl, combine ground beef, breadcrumbs, eggs, Worcestershire sauce, ketchup, minced garlic, diced onions, salt, and pepper. Mix everything gently with your hands or a spatula. Be careful not to overmix—doing so can make the meatloaf tough.

Divide the meat mixture evenly among the muffin cups, pressing lightly to shape them. Fill each cup about three-quarters full to allow space for any juices that release while baking.

Bake for 18-20 minutes, or until the meatloaf muffins are browned and cooked through. A meat thermometer inserted into the center should read 160°F for beef or 165°F for turkey. Let them rest for a few minutes while you prepare the mashed potatoes.

For the mashed potato frosting, boil peeled and cubed Yukon Gold potatoes in salted water until fork-tender. Drain, then mash with butter, warm milk, and a pinch of salt and pepper until smooth and creamy.

To assemble, transfer the mashed potatoes into a piping bag (or use a zip-top bag with the corner snipped off) and pipe a swirl onto each meatloaf muffin. If you prefer, simply spoon the mashed potatoes on top for a rustic look.

Storage Options

These mini meatloaf muffins store beautifully, making them great for meal prep or leftovers.

Refrigerate any leftovers in an airtight container for up to 4 days. They reheat well in the microwave—just warm them in 30-second intervals until heated through.

For longer storage, freeze the muffins without the mashed potato topping. Place them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven at 350°F for about 15 minutes.

If you’ve already added the mashed potatoes, you can still freeze them, but the texture may be slightly different upon reheating.

Variations and Substitutions

This recipe is easy to customize based on your preferences and dietary needs.

Switch up the meat. Try using ground turkey or chicken for a lighter version, or mix ground beef with ground pork for extra richness.

Make them gluten-free by swapping regular breadcrumbs for gluten-free panko or crushed gluten-free crackers.

Sneak in veggies. Finely grated carrots, zucchini, or even spinach blend seamlessly into the meat mixture for an extra nutrient boost.

Try a different topping. If you’re not a fan of mashed potatoes, you can use mashed sweet potatoes or even cauliflower mash for a lower-carb option.

Add cheese! Mix shredded cheddar or Parmesan into the meat mixture, or sprinkle a little on top before baking for a melty, cheesy finish.

Experiment with different flavors and make these mini meatloaf muffins your own! Whether you stick to the classic version or try a fun variation, this recipe is sure to become a favorite.

Print