Potatoes, onions and more.

Mashie-Topped Meatloaf Cupcakes


This delicious and healthy recipe is a Hungry Girl inspired recipe.


1 1⁄4Poundextra-lean ground beef (4% fat or less)
1Cupfinely chopped green bell pepper
3⁄4CupFinely chopped onion
1⁄2Cupfat-free liquid egg substitute or egg whites
1⁄2Cupquick-cooking oats
2 1⁄2TeaspoonGarlic powder
1⁄2Teaspooneach salt and black pepper
20OunceRusset potatoes, peeled and cubed (about 3 medium)
2 1⁄2OunceLight sour cream
1 1⁄2Ouncelight whipped butter or light buttery spread
1⁄2Teaspoononion powder


1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.

2. In a large bowl, combine all meatloaf ingredients. Thoroughly mix.

3. Evenly distribute meatloaf mixture among the muffin cups, and smooth out the tops with the back of a spoon. Bake until firm and cooked through with lightly browned edges, 20 - 25 minutes.

4. Meanwhile, bring a medium pot of water to a boil. Add potatoes, and once returned to a boil, reduce heat to medium. Cook until very tender, 15 - 20 minutes.

5. Drain and transfer potatoes to a large bowl. Add remaining ingredients for mashies except paprika. Thoroughly mash and mix.

6. Evenly top mini meatloaves with mashies, and sprinkle with paprika. Makes six servings; two cupcakes per serving. Eat up!

HG Tip!Use a piping bag to distribute the mashies. You can even create your own makeshift piping bag! Just transfer mashies to a plastic bag, and squeeze them down toward a bottom corner. Snip off that corner with scissors, creating a small hole for piping. Ta-da!

Serving Size: 2 meatloaf cupcakes.


6 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time25 minutes
Cook time50 minutes
Recipes30 Minutes or Less