These savory individual meatloaf cups are baked in muffin tins, smothered in brown sugar ketchup sauce and topped with creamy mashed potatoes. The perfect serving of meatloaf!
Today I want to share with you a recipe I made for Nick and I a while ago when we were craving something warm and savory. These little meat loaf cups are the perfect portion size and are moist and juicy on the inside and a little crispy on the outside!
I actually posted this recipe two years ago on the blog with much less appetizing pictures. I’ve started working my way through all my favorite recipes and remaking and taking new pictures. This is one of our favorites, and we make these individual meat loafs at least once a month!
To make these individual meat loaves, beef is combined with the usual meatloaf ingredients– garlic, onion powder, parsley, ketchup, and breadcrumbs. My favorite part is the brown sugar and ketchup that’s baked on top of each loaf. It caramelizes into a delicious topping!
I whipped together some mashed potatoes to top these cuties– just boiled some diced russet potatoes, drained them, then added milk, butter, salt and pepper. I used about half a potato per serving– so six potatoes all together. Lately I’ve been whipping potatoes in my new KitchenAid mixer that I absolutely love, and it makes the BEST mashed potatoes. Perfectly creamy and soft.
To put the mashed potato topping on each meat loaf, let the potatoes cool down a bit and then spoon into a large ziplock bag. Use scissors to trim a small corner off to make a squeeze bag. Then, you can rope the potatoes onto each loaf as if you were piping icing. Of course, you could just eat the potatoes on the side (which is what we do pretty much most of the time).
This is the perfect dish to serve this winter to keep you warm! I love that it’s little portion sizes. It cooked WAY faster than a large meatloaf, which usually takes a full hour. These only take about 30 minutes, which is a huge benefit. Same taste, less time!
Nick has always told me that he never had eaten meatloaf until he met me. He hates onion, and it’s a main ingredient in meatloaf so he’s never wanted to try it. These use onion powder, so no chunks of onions for picky eaters. Feel free to add half a diced onion instead of the onion powder if you like real onions!
We love these little loaves with fresh or my “world-famous” sauteed green beans.
Here’s the recipe for meatloaf cups!
- 1 cup ketchup
- 1/2 cup brown sugar
- 1 tsp Worcestershire sauce
- 1 1/4 cup breadcrumbs
- 1/3 cup milk
- 1/2 tsp dried parsley
- 1/2 tsp onion powder
- 2 eggs
- 1 lb ground beef
- 6 russet potatoes, peeled and diced
- Milk, butter, sour cream
- Preheat the oven to 400 degrees. Grease 12 muffin tins.
- In a small bowl, combine the ketchup, brown sugar, and 1 tsp of the Worcestershire sauce. Set aside.
- Pour the breadcrumbs, milk, dried parsley, and onion powder into the bowl.
- Add the eggs, beef, and 2 Tbsp of the ketchup mixture. Use your hands to combine everything together well.
- Divide the mixture into the 12 muffin tins. Form each portion into a ball and pat down into muffin tin, leaving the top domed.
- Spoon a bit of the remaining ketchup mixture over the top of each cup and spread evenly. Reserve the remaining sauce to serve on the side.
- Bake for 30-35 minutes, or until the beef is fully cooked.
- Boil the potatoes until soft. Add to a large bowl or mixer and beat with the milk, butter, and sour cream until the texture you like is achieved.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!