- Bake until cooked through: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the meatloaf cupcakes are firm to the touch and reach an internal temperature of 160°F (71°C). They should release easily from the sides and show no pink in the center.
- Prepare the mashed potato frosting: While the meatloaf cupcakes bake, make or reheat mashed potatoes until warm and smooth. Spoon the potatoes into a piping bag fitted with a large star tip. For a more rustic look, you can also spread the potatoes using a spoon.
- Frost the cupcakes: Once the meatloaves are fully cooked, allow them to rest for about 5 minutes in the pan. Carefully remove each and pipe or spread the mashed potatoes on top, mimicking cupcake frosting swirls. Sprinkle with chopped chives or parsley for a colorful garnish.
- Serve and enjoy: Serve the meatloaf cupcakes warm as a main dish. They pair beautifully with steamed vegetables, gravy, or a fresh salad. The contrast between the savory meat base and creamy potato topping makes each bite satisfying and well-balanced.
Storage and Reheating Tips
Leftover meatloaf cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 325°F oven until heated through, or microwave briefly. If freezing, keep the mashed potato topping separate until ready to serve for best texture.
These adorable and hearty meatloaf cupcakes make comfort food exciting again — a clever presentation that delights both kids and adults alike.
