Instructions
Step 1: Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
Step 2: In a large bowl, combine ground beef, breadcrumbs, egg, onion, garlic, milk, ketchup, Worcestershire sauce, salt, and pepper. Mix until just combined—do not overmix.
Step 3: Divide the meat mixture evenly among the muffin cups, pressing down gently. Top each with a small dollop of ketchup.
Step 4: Bake for 20–25 minutes, or until meat is cooked through and internal temperature reaches 160°F (71°C). Let rest for 5 minutes.
Step 5: Meanwhile, boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with butter and milk until smooth and creamy. Season with salt to taste.
Step 6: Spoon or pipe mashed potatoes onto each meatloaf cupcake. Garnish with chopped parsley if desired and serve warm.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. You can also freeze the meatloaf cupcakes (without potato topping) for up to 2 months; thaw and top with freshly made mashed potatoes before serving.
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