Meatloaf Muffins with Mashed Potato Topping
These individual meatloaf muffins combine seasoned ground beef and pork with a sweet and tangy glaze, then finish with creamy mashed potatoes. They bake faster than a traditional meatloaf and make an easy, comforting family dinner.
Ingredients
Meatloaf Muffins
- 1 lb lean ground beef
- ½ lb ground pork
- ¾ cup panko breadcrumbs
- ⅓ cup whole milk
- 1 large egg lightly beaten
- ½ cup finely diced yellow onion
- ¼ cup finely diced green bell pepper
- 2 garlic cloves minced
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- Nonstick cooking spray
Mealoaf Glaze
- ⅓ cup ketchup
- 1 tbsp light brown sugar
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
Mashed Potato Topping
- 1½ lb Yukon Gold potatoes peeled and cut into 1-inch pieces
- 3 tbsp unsalted butter
- ⅓ cup warm whole milk
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley optional
Instructions
- Preheat the oven to 375°F. Lightly coat a standard 12-cup muffin pan with nonstick cooking spray.
- Combine the panko breadcrumbs and milk in a large bowl. Let the mixture stand for 5 minutes so the breadcrumbs can soften.
- Add the ground beef, ground pork, egg, onion, bell pepper, garlic, ketchup, Worcestershire sauce, Dijon mustard, smoked paprika, thyme, salt, and black pepper.
- Gently mix the ingredients until evenly combined. Avoid packing or overmixing the meat, which can make the muffins dense.
- Divide the meat mixture evenly among the 12 muffin cups. Gently shape and smooth the tops without pressing the mixture firmly into the pan.
- Bake for 15 minutes.
- While the meatloaf muffins bake, combine the glaze ingredients in a small bowl.
- Remove the muffin pan from the oven and carefully brush the glaze over each meatloaf muffin. Return the pan to the oven and bake for another 7–10 minutes, or until the centers reach 160°F.
- Meanwhile, place the potatoes in a large saucepan and cover them with cold water. Bring to a boil, reduce the heat, and simmer for 12–15 minutes or until fork-tender.
- Drain the potatoes thoroughly and return them to the warm saucepan. Add the butter, warm milk, salt, and black pepper. Mash until smooth and creamy.
- Allow the meatloaf muffins to rest in the pan for 5 minutes. Carefully loosen the edges and transfer them to a serving platter.
- Spoon the mashed potatoes over the muffins or pipe them on with a large star tip. Garnish with chopped parsley if desired.
- Serve two meatloaf muffins per person with additional vegetables or salad on the side.
Nutrition
Calories: 440 kcal | Carbohydrates: 37 g | Protein: 29 g | Fat: 20 g | Saturated Fat: 9 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 0.5 g | Cholesterol: 122 mg | Sodium: 468 mg | Potassium: 1069 mg | Fiber: 4 g | Sugar: 10 g | Vitamin A: 611 IU | Vitamin C: 31 mg | Calcium: 99 mg | Iron: 4 mg
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
Tried this recipe?Let us know how it was!