Meatloaf Cupcakes
Hey there! So, let me tell you about these meatloaf cupcakes. The first time I made them, I was convinced it was going to be one of those Pinterest fails. You know, the ones where you start with high hopes and end up ordering takeout instead? But they actually turned out great! My kids thought they were muffins, which led to a lot of giggles at dinner (and a few confused faces).
Why You’ll Love This
I make these meatloaf cupcakes whenever I want to jazz up a classic dinner. My family goes nuts for them (probably because they get to eat with their hands). Plus, if you freeze some for later, they’re perfect for those “I don’t feel like cooking” kinda nights. Oh, and they’re way more fun to eat than a slice of loaf (let’s be real!).
What You Need
- 1.5 lbs ground beef (or turkey if you’re feeling healthy-ish)
- 1 cup breadcrumbs (I’ve used crushed crackers in a pinch)
- 1 onion, diced (or use onion powder if you’re not a fan of tears)
- 1 egg (my neighbor swears by two; I disagree)
- 1/2 cup milk (any kind, really)
- 1/4 cup ketchup (or BBQ sauce if you’re feeling fancy)
- Salt and pepper to taste
- Mashed potatoes (store-bought or homemade, no judgment here)
- Optional: shredded cheese, bacon bits, or chopped herbs
How to Make ‘Em
Preheat your oven to 375°F (because nobody likes a cold oven). Mix the beef, breadcrumbs, onion, egg, milk, ketchup, salt, and pepper in a bowl. This is where I usually sneak a taste—don’t tell anyone! Then, scoop the mixture into a greased muffin tin (or use liners if you’re fancy) and pack it down a bit. Pop it in the oven for about 25 minutes or until they look kinda crispy around the edges.
Meanwhile, prep your mashed potatoes. If they’re from a box, I won’t judge. Once the meatloaf cupcakes are out and cooled a bit, pipe or scoop your potatoes on top like frosting! Add cheese or bacon if you’re feeling extra. Don’t worry if it looks a bit weird at this stage—it always does!
Little Tips
I’ve learned that letting the meatloaf rest for a few minutes helps keep it from falling apart. Also, don’t overthink the potato topping. The first time I tried to make them look like perfect cupcakes, I realized they taste the same even when they’re messier. Oh, and if you don’t have a piping bag, just use a spoon!
Fun Variations
Once, I threw in some chopped jalapeños for a bit of a kick. It was a hit! Another time, I tried adding chopped apples, thinking it would be like pork and applesauce—let’s just say, not my best idea.
What if I Don’t Have This?
If you’re missing a muffin tin, you could just make this as one big meatloaf, although the ‘cupcake’ part might be lost. Or, you could use a shallow baking dish and cut out little squares. It’s all good!
Keeping Them Fresh
You can store these in the fridge for about 3-4 days, covered, but honestly, in my house, they never last more than a day! If you want to freeze them, just wrap them up well. They’ll keep for up to a month. Reheat them in the oven so they don’t get soggy.
Serving it Up
We usually serve these with a side of steamed veggies or a green salad. My kids like to dip them in extra ketchup, but I think they’re best just as they are.
Tried and True Tips
I once tried rushing the resting step and regretted it because they crumbled on the plate. Also, don’t skimp on the breadcrumbs—they help hold everything together.
FAQ Corner
Can I make this ahead of time? Yes! Just keep them in the fridge or freezer till you’re ready to bake.
What if I don’t eat beef? Substitute with any ground meat you like. Turkey works well too!
Do I really need mashed potatoes? No, but they make it fun and delicious. If you want to skip them, go ahead!
