Casey's Delicious Meatloaf Cupcake Recipe


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I love meatloaf for so many reasons. When created with love, it's delicious, warming, and highly nurturing.

As you may know, I have a love for cupcakes — this includes savory versions! In an effort to make meatloaf fun for my friends, family, and kids, I came up with the following variation.

I love that each cupcake is bite-sized and captures the perfect mix of flavors into a single bite. Also, my kids adore them and find them way more fun to enjoy than traditional meatloaf.

You can't go wrong with this yummy recipe!


  • 2 organic eggs
  • 1 ½ lb of organic 80% lean ground beef
  • 1 cup of organic bread crumbs (Italian style)
  • 1 cup of finely chopped organic onions
  • 2 garlic cloves, minced
  • 1 teaspoon dried organic oregano
  • 1 tablespoon of ground organic mustard seed
  • 1 teaspoon of organic Worcestershire
  • 1/4 teaspoon of ground black pepper
  • 1/4 teaspoon of pink Himalayan sea salt
  • 1 cup ketchup (divided ½ and ½ )
  • 1 teaspoon organic olive oil


  • 2 Large potatoes (4 cups peeled and cubed)
  • 1/4 cup of organic whole milk
  • 1/4 cup of organic low-fat sour cream
  • 2 tablespoons of organic butter 
  • Salt and pepper to taste


  1. Preheat oven to 350
  2. Heat olive oil in a skillet over medium high. Add chopped onions, minced garlic, and dried oregano. Sauté for 2-3 minutes and then turn off heat.
  3. Combine sautéed onions, garlic, oregano in a large bowl with the ground beef, bread crumbs, mustard seed, Worcestershire sauce, 2 eggs, salt, pepper, ½ cup of ketchup. Mix everything together with hands.
  4. Spoon the meat mixture into 12 muffin cups in the cupcake tins coated with cooking spray. Top each cup with 2 teaspoons of ketchup (the other ½ of the ketchup). Bake at 350 for 22-25 minutes or until the thermometer reads at 160. 


  1. Place the peeled and cubed potatoes in a medium to a large saucepan. Cover all of the potatoes in water, make sure they are completely submerged. Bring to boil, cover, and then reduce heat and simmer for 10-13 minutes or until tender. Drain and then put back into the saucepan. Add milk, sour cream, butter, salt, and pepper. Move the mix into a large bowl and then use a mixer to whip the mashed potatoes. 
  2. Put the mashed potatoes into a zip-lock plastic bag and cut one bottom side of the bag with scissors to create a small hole to pipe out the mashed potatoes. 
  3. Take the meatloaf out of the cupcake tins and place them onto a plate, then pipe the mashed potatoes onto the meatloaf (one at a time). 


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