Meatloaf Cupcakes with Mashed Potato Frosting

On Friday night, we had company.  I love company.  My friend, whom I haven’t seen in what feels like forever, and her boyfriend came over for dinner.  So of course this means I must make something new.  And as I’ve mentioned before, my husband has been jonesing for some good ol’ fashioned American food.  And what is more American than meatloaf and mashed potatoes??  But of course it doesn’t stop there.  I had to find a way to fancy-it-up.  Truth be told, though, I’ve never made meatloaf before.  I’ve certainly eaten it before, and it’s all kinds of delicious, but it’s never been a staple in my household.  Growing up, my mom cooked dinner every night, but she never cooked meatloaf (she told me on the phone the other day that it was because my brother wouldn’t eat it).

This dish called for putting the mashed potatoes into a pastry bag and piping it onto the meatloaf cups to look like frosting.  I even bought one of those special star-tip froster-things, but I couldn’t find a pastry bag.  The instructions on the star-tip said to use waxed paper, but that didn’t work either.  So my friend and her boyfriend had the idea to just use a cut a hole in a ziploc bag and use that.  Which was working…until the bag burst and mashed potatoes went everywhere.  So instead, we just used a spatula.  Let’s just say, it was an adventure.  And while it might not look as fancy as the original blogger’s, it was still DELICIOUS.  The meatloaf itself is a bit on the sweeter side, but is amazing.  Also, I served this with a side of sauteed green beans and carrot sticks.

meatloaf side meatloaf top

Meatloaf Cupcakes with Mashed Potato Frosting

-1tsp olive oil
-1cu finely chopped onion
-1/2cu finely chopped carrot (I used some of my leftover shredded carrots)
-1tsp dried oregano
-2 garlic cloves, minced
-1cu ketchup, divided
-1.5lbs extra lean ground beef
-1cu bread crumbs (I used panko)
-2tbsp prepared mustard (I used dijon)
-1tsp Worcestershire sauce
-1/4tsp freshly ground black pepper
-2 eggs
-Cooking spray
Mashed Potatoes
-4cu cubed peeled Yukon gold potato (I used 8 small yukons, which was WAY TOO MUCH, so therefore we have lots of leftovers…but I love mashed potatoes so I’m not complaining)
-1/4 cup 2% reduced-fat milk (I used skim, so I had to add in a wee bit of half’n’half to thicken it)
-1/4cu low-fat sour cream
-3tbsp butter
-1/2tsp salt
-1/4tsp freshly ground black pepper
-3tbsp chopped chives (I just sprinkled, I didn’t measure)
-4 pieces of bacon cooked and then chopped (I omitted this cuz it was too much work!)

-Preheat oven to 350°.
-Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes, then let cool.
-Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
-Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup (I left this out, because I really didn’t want it to be *too* ketchup-y).
-Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes (it took a bit longer than 25mins for me).
-While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender (again, took waaaaay longer than 10mins, which I should have known, cuz I’ve made potatoes before). Drain. Put potatoes into a ricer for best results (I don’t have one, so I used a hand masher and an electric mixer).
-Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.
-Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf (again that didn’t work for us, as you can see in the pix). Sprinkle with bacon crumbles and chopped chives.


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