Mashed Potato-Topped Meatloaf Cupcakes

Mashie-Topped Meatloaf Cupcakes_Final
  • Yield: 6 servings
  • Prep: 25 minutes
  • Cook: 30 minutes


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

Nutritional Info *per serving

  • Calories 280
  • Fat 6.5
  • Sodium 485 mg
  • Carbohydrate 29.5
  • Fiber 3 g
  • Sugars 5.5 g
  • Protein 25.5 g