It’s that time of year again…potluck season! I like to have a few recipes up my sleeve that are easy enough to make last minute, but delicious and pretty enough to impress and fit a variety of diets. These Mini Meatloaf “Cupcakes” are perfect for the meat and potatoes fans in your life.


For Mini Meatloaves
-1 lb ground beef
-1 package Basil Better Than Breadcrumbs
-1 medium onion, diced

For Mashed Potato “Icing”
-1 lb russet potatoes, peeled and quartered
-2 tbsp butter
-1 cup milk
-salt and pepper to taste


  1. In bowl, add contents of Basil Better Than Breadcrumbs package to 2/3 cup of water. Stir and let sit 15 minutes to rehydrate.
  2. Add ground beef and diced onion to rehydrated Basil Better Than Breadcrumbs. Mix well.
  3. Place mixture into greased mini muffin tin.
  4. Bake at 350 for 30 minutes.
  5. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  6. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste. Cool slightly.
  7. Fill pastry bag with mashed potatoes and pipe “icing” onto the mini meatloaves.
  8. Broil for 2-3 minutes until potatoes are slightly browned.