Recipe courtesy of Betty Crocker

Meat Loaf and Potato Cupcakes

  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 12 Cupcakes
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1 pouch Betty Crocker® roasted garlic mashed potatoes (from 6.6-oz box)

Water, butter and milk called for on potato box for 1 pouch

½ cup shredded Cheddar cheese (2 oz)

Meat Loaf Mixture:

1 lb extra-lean (at least 90%) ground beef

¼ cup Progresso® Italian style bread crumbs

2 tablespoons chopped onion

2 tablespoons milk

¼ teaspoon pepper

1 egg


½ cup ketchup

1 tablespoon packed brown sugar

2 teaspoons ground mustard

½ teaspoon ground nutmeg

Chopped fresh parsley, if desired


  1. 1.) Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups.
  2. 2). In 2-quart saucepan, make 1 pouch potatoes as directed on box. Stir in cheese. Set aside.
  3. 3.) In large bowl, mix meat loaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.
  4. 4.) In small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meat loaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pipe potatoes on cupcakes.
  5. 5.) Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160°F. Sprinkle with parsley; serve immediately.
  6. * Skip the homemade sauce and just use, ketchup or barbecue sauce.
  7. * Skip the potato piping. Just spoon the potatoes over the sauce.
  8. * Make sure to use extra-lean ground beef so there is less fat in foil baking cups after baking.

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