These meatloaf cupcakes are so easy to make and even more delicious to eat!
I know how popular my ‘soft and juicy meatloaf’ is from my cookbook, so I thought I’d share with you these adorable mini versions! Follow me…
Juicy Meatloaf
Just like meatballs, one of the key steps to creating soft meatloaf is making a panade. This is essentially bread soaked in some form of liquid. Here, we soak the bread in milk, grated onion, and Worcestershire sauce. This helps keep the meatloaf nice and juicy, so don’t skip this step.
High-fat beef
Another crucial step with meatloaf is ensuring you’re using non-lean beef. Lean beef will simply just dry out by the time the meatloaf is cooked. Using 20%+ fat beef will ensure the meatloaf stays nice and juicy. Higher-fat meat will also offer more flavour.
Process shots: to a bowl add bread, onion, Worcestershire sauce and milk (photo 1), mix (photo 2), add beef, parsley, garlic, ketchup, seasoning and beef (photo 3), mix (photo 4).
Mini Meatloaves
Once you’ve mixed everything, you’ll want to portion it into 8 pieces and place in a muffin tin. There will be enough excess fat to prevent the meat from sticking to the tin, but I like to add a few sprays of oil, just for insurance purposes.
Meatloaf glaze
Adding a glaze to the meatloaf is essential. Here’s what I use:
- Ketchup
- Brown Sugar
- Dijon Mustard
- Worcestershire Sauce
I find this gives the perfect balance of sweet and tangy. Please don’t just plonk this on once the meatloaf is cooked, it needs to cook down in the oven and lightly caramelise – this will transform the flavour!
Process shots: add meat to muffin tin (photo 1), bake (photo 2), add glaze (photo 3), bake again (photo 4).
Meatloaf Cupcakes
Where there’s meatloaf there’s got to be mash. I don’t make the rules! You can really make the mash any way you fancy, but I’ve just gone for the classic additions of butter and cream. In all cases just make sure it’s heavily seasoned!
Piping the mash
It’s not often you’ll see a piping kit on this blog, given the strength of my savoury tooth. So when you do, you know it means business. Whilst you could just simply spoon the mash onto the meatloaf, I love piping it on to create cupcakes!
Process shots: add boiled potatoes, cream, butter and seasoning to pot (photo 1), mash (photo 2), pipe (photo 3).
Meatloaf Cupcakes FAQ
Alongside using a panade and high-fat beef, it’s important you don’t overwork the meat when mixing it. Squeezing it into oblivion will cause the meat to come out tough and dry.
In my original recipe I actually use 3/4 beef and 1/4 pork, but you could even do half and half. Some recipes use turkey, but I just find it way too dry.
Meatloaf is always best served fresh, but certainly don’t waste leftovers. Just allow to cool then tightly store in the fridge. Reheat until piping hot again.
Serving Meatloaf Cupcakes
I highly recommend adding chives, not only for a pop of colour but also for a pop of flavour.
The glaze should make the cupcakes saucy enough, but you could always serve with more ketchup if your heart desires. Here I’ve served with roasted Broccoli and Cauliflower. Peas, Green Beans and Carrots all work nicely (check out my Sides for more inspo).
Alrighty, let’s tuck into the full recipe for these mini meatloaves shall we?!
How to make Mini Meatloaves (Full Recipe & Video)
Mini Meatloaves (Meatloaf Cupcakes)
Equipment
- Sharp Knife & Chopping Board
- Large Pot, Peeler & Colander (for potatoes)
- Large Mixing Bowl (for meatloaf)
- Box Grater (for onion)
- Food Processor (optional – for breadcrumbs)
- Muffin Tin
- Small Bowl (for glaze)
- Piping Bag (for mash – optional)
Ingredients
Meatloaf
- 1 medium slice of White Bread (~30g/1oz)
- 1 small/medium White Onion, grated on a box grater
- 3 tbsp Milk (preferably whole or semi-skimmed)
- 1 tbsp Worcestershire Sauce
- 500g / 1lb Minced/Ground Beef (must be 20% – see notes)
- 2 tbsp very finely diced Fresh Parsley
- 1 tbsp Ketchup
- 2 cloves of Garlic, minced/finely grated
- 1 Egg
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- Oil Spray
Glaze
- 80g / 1/3 cup Ketchup
- 1 tightly packed tbsp Brown Sugar
- 2 tsp Worcestershire Sauce
- 2 tsp Dijon Mustard
Mash
- 500g / 1lb Potatoes, peeled & diced into chunks
- 2 tbsp Butter, preferably room temp
- 3-4 tbsp Heavy/Double Cream, preferably room temp
- Salt & Pepper, to taste
- finely diced Fresh Chives, to serve (see notes)
Instructions
- Preheat the oven to 180C/350F.
- For the mash, add the potatoes to a large pot of cold heavily salted water and bring to a boil. Cook until knife tender, then drain and leave to sit in the colander for 1 minute. Mash with the butter, cream and plenty of salt and pepper (to taste).
- Pulse the bread in a food processor until it forms a crumb-like texture. Alternatively, just slice it into small cubes. In a large bowl mash together the bread, milk, grated onion and Worcestershire sauce until the bread absorbs the liquid. Add the remaining meatloaf ingredients and use your hand to combine everything. Whilst it's important that everything is well-incorporated, don't squeeze the meat into oblivion or it will come out tough and chewy.
- Lightly spray the muffin tin with oil and divide the meat into 8 pieces. Roll into balls and gently press into the muffin tin. Bake for 15 minutes. Meanwhile, combine the glaze ingredients in a small bowl.
- Remove the tray and raise the temp to 200C/400F. Carefully tip the tray to remove excess fat if needed, then spoon over the glaze. Place back in the oven for 8-10mins until the glaze begins to lightly caramelize and the meat is piping hot right through the centre.
- Rest for 5 mins, then add the mash on top. Garnish with chives then tuck in and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
