Mashed Potato-Topped Meatloaf Cupcakes

Kitchen Tested
  • Yield 6 servings
  • Prep 25 minutes
  • Cook 30 minutes

These lightened-up meatloaf cupcakes are topped with a swirl of creamy mashed potatoes—perfect as an appetizer or light dinner.

Mashie-Topped Meatloaf Cupcakes_Final


1 1/4 pounds extra-lean ground beef (4% fat or less)
1 cup finely chopped green bell pepper
3/4 cup finely chopped onion
1/2 cup fat-free liquid egg substitute or egg whites
1/2 cup quick-cooking oats
1/4 cup each salt and pepper
Mashed Potato Topping
20 ounces (about 3 medium) white potatoes, peeled
2 1/2 tablespoons light sour cream
1 1/2 tablespoons light whipped butter or light buttery spread
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon paprika


  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
  2. In a large bowl, combine all meatloaf ingredients.Thoroughly mix.
  3. Evenly distribute meatloaf mixture among the muffin cups, and smooth out the tops with the back of a spoon. Bake until firm and cooked through with lightly browned edges, 20 – 25 minutes.
  4. Meanwhile, bring a medium pot of water to a boil. Add potatoes, and once returned to a boil, reduce heat to medium. Cook until very tender, 15 – 20 minutes.
  5. Drain and transfer potatoes to a large bowl. Add remaining ingredients for mashies except paprika. Thoroughly mash and mix.
  6. Evenly top mini meatloaves with mashies, and sprinkle with paprika. Eat up!