Meatloaf Cupcakes with Mashed Potato Icing

Prep 30 min
Total 1 hr 10 min
Servings 18

Turn the idea of a traditional cupcake upside down with this clever recipe. After savoring these meatloaf cupcakes with mashed potato "icing," you may never make meatloaf the same way again. MORE+ LESS-

By Paula Jones

Updated October 27, 2015

Make with

Progresso Breadcrumbs

Ingredients

Meatloaf

eggs, beaten

lb lean (at least 80%) ground beef

cup Progresso™ panko crispy bread crumbs

small red onion, finely chopped

tablespoon coarsely chopped fresh Italian (flat-leaf) parsley

cloves garlic, finely chopped

2/3

cup ketchup

teaspoons Worcestershire sauce

Salt and pepper

Mashed Potatoes

large potatoes, peeled, cubed

1/4

cup herb butter

1/4

to 1/2 cup milk

Salt and pepper

Steps

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1

Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
2

In large bowl, mix Meatloaf ingredients until well combined. Divide mixture evenly among muffin cups, pressing mixture down firmly.
3

Bake 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 160°F. Cool slightly in muffin cups.
4

While loaves are baking, in 3-quart saucepan, place potatoes in generously salted cold water. Heat to boiling. Reduce heat; cook potatoes until fork-tender. Drain; return to saucepan. Add butter and 1/4 cup milk; mash until creamy and smooth, adding more milk as necessary. Season with salt and pepper. Make sure mashed potatoes are creamy and smooth so they can be piped onto meatloaves.
5

Place potatoes in 10-inch decorating bag without tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meatloaf. If desired, garnish with additional parsley. Remove from muffin cups.

If you cannot find herb butter in your market, use 1 tablespoon chopped fresh herbs such as basil, parsley or oregano with the 1/4 cup butter. If you are using dried herbs, use only 1 teaspoon.
If you do not have a decorating bag, substitute a resealable food-storage plastic bag and cut off one bottom corner.
If you would like your potatoes to have a little texture, once you have piped the potatoes onto the meatloaves, place the muffin pans under the broiler for 2 to 3 minutes.
You can use foil muffin cups to line the pans for easy removal of the meatloaves, if desired.

Nutrition Facts

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 4g 20% Trans Fat 0g
Cholesterol: 60mg; 19%
Sodium: 450mg; 19%
Potassium: 440mg; 13%
Total Carbohydrate: 24g; 8%
Dietary Fiber 1g 5% Sugars 4g
Protein: 12g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 10%; 10%
Calcium: 2%; 2%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;