For a fun twist on a classic dish, try muffin pan meatloaf! Meatloaf muffins can be made with ground beef, chicken, or turkey depending on your preference. What's more, these muffins are topped with mashed potato "icing," so each one is like a bite-size version of a meatloaf dinner. Kids and adults alike will love this easy recipe!
Meatloaf Muffins
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Things You'll Need
1 lb. lean ground beef, chicken, or turkey
1/2 medium yellow onion, finely diced
1/2 cup carrots, peeled and finely diced
1/2 cup celery or green bell peppers, finely diced
1 tsp. jarred minced garlic (or 2 to 3 fresh cloves)
1 cup breadcrumbs
2 eggs
2 Tbsp. Worcestershire sauce
3/4 cup ketchup
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. ground black pepper
Oil or butter
Parsley (for topping)
1. Cook the vegetables
Preheat the oven to 350°F. Grease a 12-cavity muffin tin. In a medium pan over medium-high heat, add about 1 tablespoon of oil or butter. Cook the onions, carrots, and bell peppers (or celery) for 5 to 7 minutes or until slightly tender. Add the garlic and cook for another 30 seconds.
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Tip
Be sure to finely chop the vegetables so that the meatloaf muffins retain their form and stay put together.
2. Combine the ingredients
Transfer to a large bowl. Add the ground meat, breadcrumbs, eggs, Worcestershire sauce, 1/4 cup ketchup, and spices.
Tip
If you prefer, you can use crushed crackers as a substitute for breadcrumbs.
Mix until evenly combined.
3. Bake the meatloaf muffins
Scoop the mixture into the muffin tin, pressing down to pack it in. Fill each cavity until it is just about full. Top each muffin with about 1 tablespoon of ketchup.
Bake for 20 to 25 minutes or until the meat reaches an internal temperature of 165°F.
Mashed Potatoes
Things You'll Need
1 1/2 lbs. potatoes, peeled and cubed
1/2 cup milk (dairy or plant-based)
2 Tbsp. butter
1/2 tsp. salt
Tip
Pressed for time? Use instant mashed potatoes instead.
1. Boil the potatoes
Add the potatoes to a large pot and cover with water. Place over high heat and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes or until the potatoes are tender and easily pierced with a fork.
2. Mash the potatoes
Drain the potatoes, reserving some of the water for blending. Transfer to a large bowl and mash with a vegetable masher.
3. Add the other ingredients
Add the milk, butter, and salt. Slowly add the potato water 1 tablespoon at a time as needed. Mix well and then taste and adjust if necessary. Feel free to add other ingredients, like garlic powder or chopped scallions.
4. Top the meatloaf muffins
Spoon the mashed potatoes on top of the meatloaf muffins. If you'd like a traditional icing look, you can add the mashed potatoes using a piping bag. (A resealable plastic bag with the corner snipped off works just as well.) Garnish with chopped fresh parsley and serve with green beans, corn, or carrots. Yum!
Tip
Muffin tin meatloaf makes great leftovers, so you might want to make extra! You can keep them in the fridge for about 3 to 4 days or freeze them (without the mashed potato topping) for quick and easy meals in the future.
