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Meatloaf Cupcakes with Mashed Potato Icing and Broccoli Sprinkles

This Runner-Up recipe in the Chomp Recipe contest comes from the Kitchen of the Vargas Family in Hudson, WI. Mom, Darcey, says she always loved her dad’s recipe for meatloaf so she took his recipe and turned it into this fun to eat “cupcake” that her 5 year old daughter, Eliana, loves! They hope your family will love them too.

Meatloaf Cupcakes with Mashed Potato Icing and Broccoli Sprinkles

Ingredients:
  • 1 egg 
  • 3/4 cup milk 
  • 1 cup shredded cheddar cheese 
  • 1/2 cup bread crumbs, preferably whole grain
  • 1/2 teaspoon onion salt 
  • 1/2 teaspoon garlic salt 
  • 1/2 teaspoon ground black pepper 
  • 1 pound ground beef 
  • 2/3 cup ketchup 
  • 1/4 cup packed brown sugar 
  • 1 1/2 teaspoon prepared mustard 
  • 1 teaspoon Worcestershire sauce

Topping Ingredients:
  • 4 cups mashed potatoes (prepared from real potatoes)
  • 2-3 cups broccoli florets, steamed
 

Serves: Makes 12 Cupcakes

Instructions
  1. Preheat oven to 350 degrees F. Prepare muffin tin by spraying with non-stick oil spray. 
  2. In a large bowl, combine the egg, milk, cheese, bread crumbs, onion salt, garlic salt, and pepper. Add the ground beef, mixing well.
  3. In a separate small bowl, combine the ketchup, brown sugar, mustard, and Worcestershire sauce. Stir thoroughly. 
  4. Fill muffin cups with ground beef mixture, leaving 1/2 inch space on the top. 
  5. Spread sauce on top of each muffin cup. 
  6. Bake at 350 degrees until no longer pink in the center, about 40 minutes. An instant-read thermometer should read at least 160 degrees F when inserted into the center. 
  7. Remove from the muffin pan and place on serving plate. Top each meatloaf "cupcake" with mashed potato "icing" and top with broccoli "sprinkles".