30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
1950s Meatloaf Cupcake Casserole
1950s Meatloaf Cupcake Casserole
1950s Meatloaf Cupcake Casserole
⏱1h 15m
👥6
🔥450 cal
Easy
🍽️American
A comforting and nostalgic dish featuring individual meatloaf 'cupcakes' topped with creamy mashed potatoes, reminiscent of a classic 1950s family meal.
A comforting and nostalgic dish featuring individual meatloaf 'cupcakes' topped with creamy mashed potatoes, reminiscent of a classic 1950s family meal.
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
Prepare the Meatloaf Base: In a large bowl, combine the Ground Beef, Breadcrumbs, Egg, Milk, Onion-finely diced, Garlic-minced, Salt, and Black Pepper-ground. Mix gently until just combined, being careful not to overmix.
Divide the Meatloaf Base mixture evenly among the 12 muffin cups, pressing firmly to form compact "cupcakes".
Prepare the Meatloaf Glaze: In a small bowl, whisk together the Ketchup, Brown Sugar-packed, and Dijon Mustard until well combined.
Spread a tablespoon of the Meatloaf Glaze over the top of each meatloaf "cupcake".
Bake for 20-25 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is bubbly.
Prepare the Mashed Potato Topping: While the meatloaf bakes, place the Russet Potatoes-peeled and cubed in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
Drain the potatoes thoroughly. Return them to the hot pot. Add the Butter-unsalted, Milk, Salt, and Black Pepper-ground. Mash until smooth and creamy.
Remove the meatloaf cupcakes from the oven. Let them rest in the muffin tin for 5 minutes.
Scoop the Mashed Potato Topping into a piping bag fitted with a star tip (or a large Ziploc bag with the corner snipped off). Pipe a generous swirl of mashed potatoes onto the top of each meatloaf cupcake, resembling frosting.
Serve immediately.
Ingredients
6
Meatloaf Base
1.5 pounds680 gramsGround Beef
1/2 cup60 gramsBreadcrumbs
1 large50 gramsEgg
1/4 cup60 mLMilk
1/2 medium80 gramsOnion-finely diced
2 cloves10 gramsGarlic-minced
1 teaspoon5 gramsSalt
1/2 teaspoon2 gramsBlack Pepper-ground
Meatloaf Glaze
1/2 cup120 mLKetchup
2 tablespoons25 gramsBrown Sugar-packed
1 teaspoon5 mLDijon Mustard
Mashed Potato Topping
2 pounds900 gramsRusset Potatoes-peeled and cubed
1/4 cup56 gramsButter-unsalted
1/2 cup120 mLMilk
1 teaspoon5 gramsSalt
1/4 teaspoon1 gramBlack Pepper-ground
Equipment
12-cup muffin tin
Large mixing bowl
Small mixing bowl
Whisk
Large pot
Potato masher
Piping bag (optional)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
Prepare the Meatloaf Base: In a large bowl, combine the Ground Beef, Breadcrumbs, Egg, Milk, Onion-finely diced, Garlic-minced, Salt, and Black Pepper-ground. Mix gently until just combined, being careful not to overmix.
Divide the Meatloaf Base mixture evenly among the 12 muffin cups, pressing firmly to form compact "cupcakes".
Prepare the Meatloaf Glaze: In a small bowl, whisk together the Ketchup, Brown Sugar-packed, and Dijon Mustard until well combined.
Spread a tablespoon of the Meatloaf Glaze over the top of each meatloaf "cupcake".
Bake for 20-25 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is bubbly.
Prepare the Mashed Potato Topping: While the meatloaf bakes, place the Russet Potatoes-peeled and cubed in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
Drain the potatoes thoroughly. Return them to the hot pot. Add the Butter-unsalted, Milk, Salt, and Black Pepper-ground. Mash until smooth and creamy.
Remove the meatloaf cupcakes from the oven. Let them rest in the muffin tin for 5 minutes.
Scoop the Mashed Potato Topping into a piping bag fitted with a star tip (or a large Ziploc bag with the corner snipped off). Pipe a generous swirl of mashed potatoes onto the top of each meatloaf cupcake, resembling frosting.
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