📝 About This Recipe
These Miniature Mains take the comfort of a classic Sunday dinner and shrink it down into a fun, kid-friendly format that fits perfectly in a muffin tin. Each savory bite is packed with hidden veggies for nutrition and finished with a whimsical 'frosting' of creamy mashed potatoes to delight even the pickiest eaters. Perfectly portioned and incredibly moist, these meatloaf muffins offer a delightful balance of sweet glaze and savory beef that makes mealtime an adventure.
🥗 Ingredients
The Meatloaf Base
- 1.5 pounds Ground Beef (85% lean for best flavor and moisture)
- 3/4 cups Panko Breadcrumbs (helps bind the meat without being heavy)
- 1 Large Egg (lightly beaten)
- 1/4 cups Milk (whole milk preferred)
- 1/2 cup Yellow Onion (very finely grated or minced)
- 1/2 cup Carrots (finely shredded)
- 2 cloves Garlic (minced)
- 1 tablespoon Worcestershire Sauce
- 1/2 teaspoon Dried Oregano
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
The Sweet Glaze
- 1/2 cups Ketchup
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Yellow Mustard
Mashed Potato Frosting
- 1.5 pounds Russet Potatoes (peeled and cubed)
- 3 tablespoons Butter (unsalted)
- 1/4 cups Milk (warm)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray or a little oil to ensure the muffins release easily.
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2
Start the 'frosting' by placing cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until very tender when pierced with a fork.
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3
In a small bowl, whisk together the ketchup, brown sugar, and mustard to create the glaze. Set this aside for later.
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4
In a large mixing bowl, combine the milk and panko breadcrumbs. Let them sit for 2-3 minutes to soften; this 'panade' is the secret to a moist meatloaf.
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5
Add the ground beef, beaten egg, grated onion, shredded carrots, minced garlic, Worcestershire sauce, oregano, salt, and pepper to the breadcrumb mixture.
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6
Using clean hands or a sturdy spoon, mix the ingredients until just combined. Be careful not to overwork the meat, as over-mixing can lead to a tough, dense texture.
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7
Divide the meat mixture evenly among the 12 muffin cups. Gently press down to level the tops, but don't pack them too tightly.
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8
Spoon about one teaspoon of the glaze over the top of each meatloaf muffin, spreading it to the edges.
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9
Bake in the center of the oven for 20-25 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is bubbly.
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10
While the meatloaf bakes, drain the potatoes. Mash them with butter and warm milk until completely smooth and stiff enough to hold their shape.
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11
Remove the muffin tin from the oven and let the meatloaf rest for 5 minutes. This allows the juices to redistribute so they don't fall apart.
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12
Transfer the mashed potatoes to a piping bag with a large star tip (or use a plastic bag with the corner snipped off). Pipe a beautiful swirl of 'frosting' onto each meatloaf muffin.
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13
Garnish with a sprinkle of fresh parsley and serve immediately while warm.
💡 Chef's Tips
For the finest texture, grate the onions and carrots using the smallest holes on your grater so they melt into the meat. Don't skip the resting time; it helps the muffins firm up so they can be lifted out of the tin without breaking. If the mashed potatoes are too thin to pipe, add a little extra mash or a tablespoon of parmesan cheese to thicken them. To prevent a mess, place the muffin tin on a rimmed baking sheet just in case any juices bubble over during cooking. For a dairy-free version, substitute the milk with beef broth and use a dairy-free butter alternative in the potatoes.
🍽️ Serving Suggestions
Serve with a side of steamed green beans or 'trees' (broccoli) for a complete, colorful meal. Pair with a cold glass of milk or a sparkling apple cider for a special treat. Add a small dollop of extra ketchup on the side for dipping. These are excellent for lunchboxes the next day; they even taste great cold or at room temperature!