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+ servings
Meatloaf cupcakes on a white plate.
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5 from 1 vote

Meatloaf Cupcakes

A delicious way to get your meatloaf on the dinner table quicker. These mini meatloaves are so delicious and look fancy with piped mashed potatoes on top.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: dinner, Main Course
Cuisine: Mediterranean, Middle East
Diet: Halal
Servings: 10 cupcakes
Calories: 191kcal
Author: Amira


  • Mixing bowl
  • Piping bag fitted with star tip


  • 2 slices white bread
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1/4 cup parsley chopped
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1 pound ground beef
  • 1/2 cup ketchup
  • 2 cups mashed potatoes


  • Lightly spray muffin pan(s) with oil.
  • Preheat the oven to 350°F.
  • Tear up the bread slices with your hand into smaller pieces then place in a bowl.
  • Ad 5-6 tablespoons of water and let it soak for 5-10 minutes, break with your hands to form a paste.
  • Add onions and garlic, mixing them all well.
  • Add the salt, oregano, black pepper and parsley.
  • Mix in the ground beef until well combined.
  • Take about 1/3 cup of the meat mixture an form into a ball.
  • Press the ball into one of the cups in a muffin pan. Repeat until you are done with the whole mixture.
  • Bake in the oven for 20-25 minutes or until done.
  • Take the meatloaf cupcakes out and drain excess fat.
  • Place meatloaves on a serving plate, top each one with about a tablespoon of ketchup.
  • Pipe mashed potatoes through a piping bag fitted with a start tip or you can also make it in a dome shape.


  • Use any bread you like, hotdog buns work well too.
  • Use any mashed potatoes recipe you like or even a store-bought mix.
  • If you do not want to use ketchup you can pretty much make any meatloaf glaze you like. We've made it before here in this meatloaf recipe.
  • You can also brown the mashed potatoes a bit in the oven after piping on the meatloaf.
To Store:
  • Place leftover meatloaf cupcakes with mashed potatoes in an airtight container and refrigerate for 3-4 days.
  • Free wrapped in plastic wrap then heavy duty foil and freeze for up to 3-4 months. Thaw in the fridge then reheat in the oven.


Calories: 191kcal | Carbohydrates: 17g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 411mg | Potassium: 328mg | Fiber: 1g | Sugar: 4g | Vitamin A: 197IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 1mg