Sophie in the Kitchen: Meatloaf Cupcakes

It was my best friend's husband's birthday a couple weeks ago and she requested that I make these mini meatloaves for the party since he loves meatloaf. I kicked it up a notch and made these meatloaf cupcakes since it is for a birthday party. I topped the mini meatloaves with mashed potatoes and they were awesome. Not only did these meatloaf cupcakes look cute, they were absolutely delicious. I wished I thought of topping the mashed potatoes with some shredded cheddar cheese when I made these but I can do that next time. Enjoy!

Meatloaf Cupcakes

Printable Recipe

Ingredients for Meatloaf

1½ to 2 pounds ground beef (or turkey)

2 eggs

1 cup zucchini, grated (1 medium-sized zucchini.)

1 packet lipton onion soup mix

2 tablespoons Worcestershire sauce

½ cup bread crumbs

½ cup barbecue sauce

Ingredients for Mashed Potatoes

2 russet potatoes, peeled and diced

2 tablespoons butter

½ cup chicken stock

½ cup heavy cream (or milk)

½ teaspoon garlic

1 teaspoon parsley, dried (or 1 tablespoon fresh chopped parsley)

salt and freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees F. Lightly grease muffin tin with baking spray.

In a bowl, mix ground beef, eggs, zucchini, onion soup mix, Worcestershire sauce, bread crumbs and barbecue sauce until combined.

Form each mini meatloaf into balls and place in prepared muffin tin.

Bake for 25 to 30 minutes or until done (internal meat temperature should be 160 degrees F).

While meatloaves are baking, prepare mashed potatoes.

Wash, peel and cube potatoes.

Place cubed potatoes in large pot and fill with cold water.

Cover and bring to boil over medium-high heat. Cook potatoes for about 30 minutes, or until easily pierced with a fork.

Drain potatoes and place them back into the pot.

Mash potatoes with a fork (or if you have a potato masher) while mixing in butter, chicken stock, milk, garlic, and parsley. Season with salt and pepper.