Meatloaf Muffins (with Mashed Potatoes)

Course Main Course

Cuisine American, Southern

Keyword meatloaf-muffins-recipe, meatloaf-muffins-with-mashed-potatoes

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 372kcal

Ingredients

2 lbs lean ground beef
1 10 oz can condensed tomato soup
1/2 cup ketchup plus additional for the tops
2 Tbsp yellow mustard
2 Tbsp Worcestershire sauce
1 packet onion soup mix
1 1/2 tsp granulated garlic
1 tsp black pepper
1/2 cup milk
2 large eggs
1 cup Italian seasoned breadcrumbs
Mashed Potato Frosting:
4-5 large russet potatoes
6 Tbsp unsalted butter
4 oz chive and onion cream cheese softened
1/3 cup warm milk plus additional as needed
1 tsp garlic salt
1 tsp dried parsley or chives optional

Instructions

Mashed Potatoes: Peel and cut potatoes into 1” cubes. Place into a deep medium saucepan covering completely with cold water plus 1 teaspoon salt. Boil on medium-high heat until the potatoes are fork tender and cooked through. About 15-20 minutes.
Meatloaf Muffins: Preheat the oven to 350°F. Spray the muffin cups of a standard size 12- cup muffin pan with cooking spray.
In a large mixing bowl stir together the ground beef, tomato soup, ketchup, mustard, Worcestershire sauce, milk, eggs, onion soup mix, granulated garlic, black pepper and breadcrumbs. Mix using your hands or a large spoon until the mixture holds together.
Divide the meatloaf mixture into 12 equal portions using an ice cream scoop dropping into the wells of the prepared muffin pan. Drizzle the tops with additional ketchup.
Transfer to preheated oven and bake for 20-25 minutes or until cooked through and an internal temperature of 155°F is reached.
Mash the Potatoes: Meanwhile, drain the potatoes and add them back to the pot. Add the butter, cream cheese, 1/4 cup milk, garlic salt and dried parsley. Whip using a hand mixer until smooth adding additional milk as needed.
Place the whipped potatoes into a piping bag fitted with a large tip and pipe them onto the top of each meatloaf in a spiral pattern. (Alternately, spread the potatoes on top using an offset icing spatula "frosting" the muffins.)
Turn the oven to Broil. Broil the potatoes on high for 5-7 minutes or until the potato frosting is browned on the edges.
Carefully remove from the pan and enjoy!

Notes

Ground Beef - I highly recommend using lean or extra lean ground beef for these comfort food meatloaf muffins. Using regular ground beef (80/20) will result in the release of more grease in the muffin tin and the potatoes are likely to slide off.
Alternative Protein - You could use ground turkey, ground chicken or a combination of ground pork or veal in place of meat.
Ketchup - You can replace the ketchup in the muffins with BBQ sauce and the drizzle the tops with barbecue sauce for a quick glaze.
Bread Crumbs - Italian seasoned breadcrumbs add to the overall flavor. If you choose to use unseasoned breadcrumbs, add 1-2 tsp dry Italian seasoning to make up for the difference in taste.
Veggies - You may like to add diced red or green bell peppers to the meatloaf mixture.
Cheese - You could add cheddar or colby jack cheese for a melty cheesy flavor.
Fresh Herbs - You could add fresh parsley, oregano or rosemary to the beef mixture to change the flavor profile.

Nutrition