Saturday, February 2, 2013

Meatloaf Cupcakes


  • 1 teaspoon olive oil
  • 1/2 cup finely chopped carrot
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 cup ketchup, divided
  • 1 1/2 pounds ground beef, (raw)
  • 1 cup bread crumbs
  • 2 tablespoons prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • cooking spray
Mashed Potatoes

  • 4 cups cubed peeled Yukon gold potatos (about 2 pounds)
  • 1/4 cup 2% reduced-fat milk
  • 1/4 cup low-fat sour cream
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • 3 tablespoons chopped chives
  • 4 pieces of bacon cooked and then chopped


Preheat oven to 350 degrees.

Heat the olive oil in a large nonstick skillet over medium high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic, saute 2 minutes or until tender.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons of ketchup. Bake at 350 for 25 minutes or until a thermometer registers 160. Let stand for 5 minutes.

While the meatloaf is cooking, make the mashed potatoes. Place potatoes in a sauce pan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Return potatoes to pan. Add milk and remaining ingredients; stir with a spoon until desired consistency.

I scooped my potatoes with a spoon and placed on top of each meatloaf. But, if you have a pastry bag you could put the mashed potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chopped chives.

This recipe is linked up at

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1 comment :

  1. These were awesome! Rated a 10 by my 11 year old son.


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