Instructions
Step 1: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
Step 2: In a large bowl, combine ground beef, breadcrumbs, ketchup, milk, egg, Worcestershire sauce, garlic powder, onion powder, Parmesan (if using), salt, and pepper. Mix just until combined.
Step 3: Divide the meat mixture evenly into the muffin cups, pressing down slightly.
Step 4: Bake for 20–25 minutes or until cooked through and browned on top. Let cool slightly.
Step 5: While the meatloaves bake, prepare mashed potatoes with butter and milk/cream until smooth and pipeable.
Step 6: Pipe or spoon mashed potatoes on top of each mini meatloaf like frosting.
Step 7: Garnish with chopped chives and crispy bacon bits. 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. These can also be frozen (without potato topping) for up to 2 months. Add fresh mashed potatoes after reheating for best texture.
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