Mini Meatloaves (Meatloaf Cupcakes)

meatloaf cupcake on wooden chopping board garnished with chives

Print Recipe

5 from 1 vote

These meatloaf cupcakes are so easy to make and even more delicious to eat!

Prep Time20

Cook Time25

Total Time45

Course: Dinner

Cuisine: American

Servings: cupcakes

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Sharp Knife & Chopping Board
Large Pot, Peeler & Colander (for potatoes)
Large Mixing Bowl (for meatloaf)
Box Grater (for onion)
Food Processor (optional - for breadcrumbs)
Muffin Tin
Small Bowl (for glaze)
Piping Bag (for mash - optional)

Ingredients

Meatloaf

1 medium slice of White Bread (~30g/1oz)
1 small/medium White Onion, grated on a box grater
3 tbsp Milk (preferably whole or semi-skimmed)
1 tbsp Worcestershire Sauce
500g / 1lb Minced/Ground Beef (must be 20% - see notes)
2 tbsp very finely diced Fresh Parsley
1 tbsp Ketchup
2 cloves of Garlic, minced/finely grated
1 Egg
3/4 tsp Salt
1/2 tsp Black Pepper
Oil Spray

Glaze

80g / 1/3 cup Ketchup
1 tightly packed tbsp Brown Sugar
2 tsp Worcestershire Sauce
2 tsp Dijon Mustard

Mash

500g / 1lb Potatoes, peeled & diced into chunks
2 tbsp Butter, preferably room temp
3-4 tbsp Heavy/Double Cream, preferably room temp
Salt & Pepper, to taste
finely diced Fresh Chives, to serve (see notes)

Instructions

Preheat the oven to 180C/350F.
For the mash, add the potatoes to a large pot of cold heavily salted water and bring to a boil. Cook until knife tender, then drain and leave to sit in the colander for 1 minute. Mash with the butter, cream and plenty of salt and pepper (to taste).
Pulse the bread in a food processor until it forms a crumb-like texture. Alternatively, just slice it into small cubes. In a large bowl mash together the bread, milk, grated onion and Worcestershire sauce until the bread absorbs the liquid. Add the remaining meatloaf ingredients and use your hand to combine everything. Whilst it's important that everything is well-incorporated, don't squeeze the meat into oblivion or it will come out tough and chewy.
Lightly spray the muffin tin with oil and divide the meat into 8 pieces. Roll into balls and gently press into the muffin tin. Bake for 15 minutes. Meanwhile, combine the glaze ingredients in a small bowl.
Remove the tray and raise the temp to 200C/400F. Carefully tip the tray to remove excess fat if needed, then spoon over the glaze. Place back in the oven for 8-10mins until the glaze begins to lightly caramelize and the meat is piping hot right through the centre.
Rest for 5 mins, then add the mash on top. Garnish with chives then tuck in and enjoy!

Video

Notes

a) Beef - Really important to use high-fat beef to keep the meatloaf flavoursome and juicy. Lean meat will dry out too quickly.

b) Portioning - The meat mixture should weigh 800g/28oz, which makes it easy to take a 100g/3.5oz portion out at a time.

c) Tipping the fat - You might find that after the first bake there's a large amount of excess fat/water surround the meatloaf. It's a good idea to (carefully) discard this, otherwise the meat essentially boils as it bakes.

d) Mash/Piping - You don't have to pipe the mash on top, but it does look nice! If you are, just let the mash cool a little, otherwise, the pipe might burst. You can really make the mash however you fancy, just make sure it's well-seasoned!

e) Chives - I highly recommend adding chives, not only for a pop of colour but also for a pop of flavour.

f) Serving - The glaze should make the cupcakes saucy enough, but you could always serve with more ketchup if your heart desires. Here I've served with roasted Broccoli and Cauliflower. Peas, Green Beans and Carrots all work nicely (check out my Sides for more inspo).

g) Calories - Per cupcake.

Nutrition