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  • Writer's pictureDebra

Meatloaf & Potato Cupcakes

Updated: Jan 23, 2023


How many mothers are having a difficult time getting their kids to eat their vegetables? I remember I hated peas, carrots, and most vegetables. This is a creative way to have veggies in the meal and they will never know.


My twins loved their vegetables until they were introduced to sweets, candy, gum, and SUGAR. I wish I would have thought of this then, but that's ok I think it's an awesome way to make dinner fun.


I remember when I was in school I loved lunchtime when we ate meatloaf, mashed potatoes, and gravy. Oh, don't forget the roll. I never ate the string bean, they had no taste. Have no fear, all of those great veggies are in this dish.


Frequently Asked Questions

Can I refrigerate the meatloaf and potato cupcakes ?

You can refrigerate the cupcakes using an airtight container up to 3-4 days.


How do I reheat the meatloaf and potato cupcakes?

Place the cupcakes on a baking sheet. Preheat the oven to 350° F for about 15 minutes to allow the meat to heat up completely


Ingredients Meatloaf & Cream Potato Cupcakes


Mixed Vegetables- Frozen mixed vegetables are used for a variety of veggies in the recipe.

Ground Beef & Ground Turkey- you can use any protein you like but for this recipe, I used 1/2 lb. of ground turkey and ground beef

Mozzarella Cheese- optional to use cheese

Worcestershire Sauce- is used to enhance the flavor of the ground turkey

Soy Sauce- is used to enhance the flavor of the ground turkey

Seasoning- Garlic powder, onion powder, Paprika, Salt, and black pepper is my go-to seasonings to wake up the flavor of most of my recipes. they do the groundwork


Let's Cook!


Step 1 Using a food processor, blend the frozen mixed vegetables to add to the protein.



Step 2 In a large mixing bowl, add the mixed vegetables, seasonings, and cheese. combine well. Using an ice cream scooper, scoop the meatloaf into a muffin pan inside the cupcake holders.


Step 3 Using an ice cream scooper, scoop the meatloaf into a muffin pan inside the cupcake holders. Bake in the oven for 25- 30 minutes. Remove and allow to cool before adding the cream potatoes and frosting.

Gravy- this is optional but is a great addition to the recipe. Of course, I use Better than bouillon


Step 4 Peel 2 russet potatoes. In a saucepan add 2 cups of water and salt.

Bring to a boil the heavily salted water and place the 2 russets potatoes in the boiling water. Allow the potatoes to cook until tender.

Pour off the water and add evaporated milk and butter. Using a potato masher, mash the potatoes and then blend using a handheld mixer until creamy smooth. Add salt and pepper to taste. Using a piping bag, add the cream potatoes to top the cupcake meatloaf


Bon Appetit, ENJOY!



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1 Comment


Erik James
Erik James
Oct 17, 2022

meatloaf and potatoes are by far my favorite meal...

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Debra Johnson | Food Blogger
Hi, I'm Debra

I am happy to share quick and easy recipes that fill the belly, warms the soul, and tastes Delish!

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