Ingredients

For the meatloaf muffins:
• 1½ lbs (680g) ground beef (85/15)
• ½ cup breadcrumbs or crushed crackers
• ¼ cup milk
• 1 large egg
• ½ cup finely chopped onion
• 2 garlic cloves, minced
• ¼ cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt & black pepper to taste

For the mashed potato “frosting”:
• 4 cups cooked mashed potatoes (leftover or freshly made)
• 2 tbsp butter
• 2 tbsp sour cream or cream cheese
• Salt & pepper to taste
• Optional: chives or grated Parmesan for piping

For glaze (optional):
• ¼ cup ketchup + 1 tbsp brown sugar + 1 tsp mustard

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
Meatloaf: In a bowl, combine all meatloaf ingredients. Mix gently—don’t overwork. Divide evenly among muffin cups (about ⅓ cup each).
Glaze (optional): Mix ketchup, brown sugar, and mustard; spoon 1 tsp over each muffin.
Bake 20–25 minutes until internal temp reaches 160°F (71°C). Drain excess fat if needed.
Mashed potatoes: While meatloaves bake, warm mashed potatoes with butter and sour cream. Season to taste. Transfer to a piping bag (or zip-top bag with corner snipped).
“Frost”: Once meatloaves cool slightly, pipe mashed potatoes on top like frosting.
Optional: Broil 1–2 min for golden peaks!