Preheat oven: 375°F (190°C). Grease a 12-cup muffin tin.
Mix meatloaf: In a large bowl, combine all meatloaf ingredients. Mix just until combined (don’t overwork).
Fill tins: Divide mixture evenly into the muffin tin, pressing lightly.
Bake: 20–25 minutes, until fully cooked (internal temp 160°F / 70°C). Brush tops with extra ketchup during the last 5 minutes if desired.
Make potatoes: While baking, cook potatoes in salted water until tender. Drain, then mash with butter and warm milk until smooth and fluffy. Season to taste.
Assemble: Pipe or spoon whipped potatoes on top of each meatloaf “cupcake” like frosting.
Garnish: Sprinkle with parsley, chives, or bacon bits.
✨ Tips & Variations:
You can make these ahead, refrigerate, then reheat and frost before serving.
Add shredded cheese to the potatoes for a creamy, cheesy topping.
For kids, decorate with fun extras (like a cherry tomato “cherry” on top).
Ashley, would you like me to also give you a BBQ-style version of these, with barbecue sauce inside the meatloaf and cheddar in the potato “frosting”?
