Potato Topped Mini Meatloaves

Potato Topped Mini Meatloaves

Try a fun new way to serve meatloaf and mashed potatoes! Check out the time-saving tips to make this a rush hour recipe.

  • Minutes Prep Time
  • Minutes Total
  • 12 Recipe Yield
  • Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups.
  • In 2-quart saucepan, make potatoes as directed on pouch. Set aside. In large bowl, mix meatloaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.
  • In small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meatloaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pipe potatoes on cupcakes.
  • Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160°F. Sprinkle with parsley; serve immediately.


  • 1 pouch (4.7 oz) Betty Crocker™ roasted garlic and Cheddar mashed potatoes
  • Water, butter and milk called for on potato mix pouch

Meatloaf Mixture

  • 1 lb extra-lean (at least 90%) ground beef
  • 1/4 cup Progresso™ Italian style bread crumbs
  • 2 tablespoons chopped onion
  • 2 tablespoons milk
  • 1/4 teaspoon pepper
  • 1 egg


  • 1/2 cup ketchup
  • 1 tablespoon packed brown sugar
  • 2 teaspoons ground mustard
  • 1/2 teaspoon ground nutmeg
  • Chopped fresh parsley, if desired

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