Meat Loaf Cupcakes with Cheesy Mashed Potato Frosting

Baking the meatloaf in jumbo cupcake tins cuts the standard loaf pan cooking time in half, so you can have dinner on the table in no time. The prunes in this recipe help keep the final product moist and delicious while adding a hint of sweetness that kids adore.

Erica Policow

Meat Loaf Cupcakes with Cheesy Mashed Potato Frosting

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    1 small yellow onion, minced 1 1/2 pounds lean ground beef (at least 92 percent lean)
    1 cup uncooked old-fashioned oats (not quick cooking) 1/2 pound ground pork
    2 eggs, beaten 3 tablespoons ketchup
    1 5.5-ounce can tomato juice 3 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
    1/4 cup pitted prunes, very finely chopped 3 tablespoons butter
    2 tablespoons prepared horseradish sauce (such as Bookbinder's) scant 1/2 cup whole milk
    1/2 teaspoon kosher salt 8 ounces cream cheese, cut into chunks
    1 teaspoon dry mustard

    directions

    Prep: 20 min Total: 60 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat oven to 350 degrees F. In a large bowl, combine the onion, oats, eggs, tomato juice, prunes, horseradish sauce, salt and dry mustard and mix well. Add the beef and pork and mix until just combined.

    • 2

      Divide the mixture between 9 jumbo or 18 standard muffin cups and level off the top so that each cupcake is flush with the top of the pan. Top each cupcake with 1 teaspoon ketchup and spread evenly with the back of a spoon. Bake cupcakes for 30 to 35 minutes, or until a meat thermometer reaches 155 degrees F.

    • 3

      Meanwhile, boil the potatoes in salted water until easily pierced with a fork, about 25 minutes; drain and return to the pot. Toss potatoes over low heat for 2-3 minutes to evaporate any moisture, then remove from heat and begin to mash with a potato masher. Once there are no large chunks, transfer the potatoes to a mixer with a whisk attachment.

    • 4

      In a small saucepan, combine the butter and milk. Warm over medium-low heat until butter is melted and milk is hot but not boiling. With the mixer running, very carefully pour the warm milk mixture down the side of the mixing bowl of potatoes; whip until the liquid is incorporated.

    • 5

      Add the cream cheese, a few pieces at a time, mixing after each addition. Season to taste with salt. Spoon mashed potatoes into a pastry bag with a wide round tip (or use a large plastic bag with one corner snipped off).

    • 6

      When meatloaf cupcakes are cool enough to handle, gently drop each one into a paper cupcake liner. Pipe the mashed potato “frosting” onto each cupcake and serve to unsuspecting family members!

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving