BCK Food Trends Shoot: Meatloaf and Potato Cupcakes (r53502-1)
Recipe courtesy of Betty Crocker

Meat Loaf and Potato Cupcakes

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  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 12 Cupcakes



  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.