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    Home » Recipes » Freezer Meals

    Meatloaf Cupcakes with Mashed Potato Icing

    UPDATED Aug 20, 2019 · PUBLISHED Aug 20, 2019 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    These Meatloaf Cupcakes are filled with healthy ingredients like oatmeal, cheese, spinach, and pine nuts. Plus there's a fun factor. Mashed Potato Icing crowns the top!

    Meatloaf Cupcakes with Mashed Potato Icing on a plate

    If you enjoyed the Gourmet Meatloaf Recipe that was so popular at our make-ahead meal store, then you've got to try these Meatloaf Cupcakes with Spinach and Pine Nuts. 

    They have the same cheesy flavor with the surprise addition of pine nuts and spinach. (And, NO...you can't taste the spinach!)

    In my book, they're pretty healthy. But, for anyone who just might turn up their noses at spinach in a meatloaf I have a big tip! "Frost" those cute little cupcakes with mashed potato icing! 

    I've made many a meatloaf fan with just one bite of this updated comfort food! 

    Meatloaf Cupcake Ingredients

    Prepare all the ingredients and mix them up in a large bowl before adding the meat. Here's what you'll need:

    • Old-fashioned Oatmeal easily blends into the meatloaf mixture, absorbs some of the juices, keeps the meatloaf cupcakes moist and makes this meatloaf recipe gluten-free. Breadcrumbs can be used instead.
    • Frozen, Chopped Spinach. Defrost the spinach. Next, place it in a colander that is set over a plate to catch the liquid. Press down on the spinach with a paper towel and blot to remove excess water.
    • Cheeses. Use a combination of shredded mozzarella cheese and grated Parmesan cheese.
    • Pine nuts add a tasty, nutty burst of flavor. You can leave them out if they are too pricey. 
    • Onion. Finely dice a white, yellow or Vidalia onion.
    • Ketchup. Use low-sugar ketchup to keep the carbohydrate count low.
    • Egg. You really can add it or leave it out. The cheese does a good job of holding everything together.
    • Ground Beef. We use the leanest beef we can find at our house. All of the other ingredients keep the final meatloaf muffin very flavorful. 

    Spinach and Pine Nut Meatloaf Ingredients in bowl

    How to Make Meatloaf in a Muffin Pan

    All of our meatloaf recipes, including this one, can be made as a traditional meatloaf, mini meatloaves or as a meatloaf muffin. The preparation process is the same.

    The difference is the cooking time in a 350 degree Fahrenheit oven:

    • 1 pound meatloaf pan = about 1 hour
    • 3 mini meatloaves = about 40 minutes
    • 12 meatloaf cupcakes = about 25 minutes <== which is why I LOVE meatloaf muffins so much!

    Mix all of the ingredients together, except for the meat. Next, fold in the ground beef and mix until just combined. Don’t mix too much or the meat will become tough during the cooking process.

    To bake the meatloaf mixture in a muffin pan, portion about ¼ cup of the meat mixture into each compartment. Top with ketchup, if desired.

    Meatloaf Muffins in aluminum baking liners

    Mashed Potato "Icing" for Meatloaf Muffins

    Make this meatloaf recipe in muffin pan then "frost" the meatloaf cupcakes with mashed potatoes. 

    Hey...presentation is everything! 

    Use prepared mashed potatoes from the grocery store, our Crock-Pot Mashed Potatoes with Cream Cheese or these microwave mashed potatoes by PureWow!

    Here's a quick and easy topping using one potato, that can be easily doubled or tripled.

    1. Use a vegetable peeler to remove the skin from a russet potato.
    2. Microwave the potato on high for 7-10 minutes or until it's easily pierced with a fork. (Flip and check the potato at 5 minutes.)  
    3. Mash the potato in a bowl with a fork.
    4. Stir in 1 Tablespoon of butter and 1 Tablespoon of milk, adding a few drops more until desired consistency.
    5. Add salt and pepper to taste.

    Of course, you can always just serve it atop a plate of mashed potatoes too!

    Spinach and Pine Nut Meatloaf Muffin on top of plate of mashed potatoes

    How to Make Ahead and Freeze Meatloaf Cupcakes

    If you're using our Healthy Weekly Dinner Plan using Core Recipes, then this is yet another variation of a meatloaf muffin that you should make ahead and freeze. There are two ways to prepare these ahead of time.

    1. Prepare them, but don't cook them. Wrap the entire pan in plastic wrap and aluminum foil and freeze it. When you're ready to enjoy them, place the pan in the refrigerator overnight to defrost and then cook according to the directions.
    2. Cook the meatloaf cupcakes. Allow them to cool. Individually wrap in plastic wrap or freeze on a baking sheet and move to a freezer bag when hard. Microwave the meatloaf cupcakes when you are ready to eat them.

    Either way, we frost with mashed potatoes just before serving.

    Meatloaf cupcake with mashed potato frosting on a plate

    Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!

    Meatloaf Cupcakes with Mashed Potato Icing on a plate

    Meatloaf Cupcakes with Mashed Potato Icing

    Meatloaf Cupcakes with Mashed Potato Icing are FUN, absolutely DELICIOUS and are packed with HEALTHY ingredients like oatmeal, cheese and spinach too!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Calories: 333kcal
    Author: Marjory Pilley

    Ingredients

    • 1 egg lightly beaten
    • ½ cup oatmeal or breadcrumbs
    • ½ cup onion diced
    • ½ cup ketchup plus extra for the top if desired
    • 1 cup mozzarella cheese shredded
    • ½ cup Parmesan cheese
    • ½ cup spinach chopped, drained, excess water pressed out with a paper towel
    • 2 Tablespoons pine nuts
    • 1 pound lean ground beef
    • 4 cups Prepared Mashed Potatoes

    Instructions

    • Preheat oven to 350F.
    • Add all of the ingredients except for the ground beef and mashed potatoes to a large bowl and mix well.
    • Add ground beef and mix just until combined.
    • Portion about a ¼ cup of the meatloaf mixture into the compartments of a muffin pan.
    • Bake uncovered for about 25 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
    • Remove from oven and allow to cool for about 5 minutes.
    • Use a knife to frost each meatloaf cupcake with the prepared mashed potatoes.

    Notes

    This traditional meatloaf recipe and can also be cooked in a 1 pound loaf tin or 3 mini loaf tins. Adjust the cooking time accordingly. A 1 pound meatloaf will take about 1 hour to cook. Meatloaf freezes exceptionally well, before and after it is cooked. Eat within 2 months of freezing for the best quality. 
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    Nutrition

    Calories: 333kcal | Carbohydrates: 24g | Protein: 29g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 507mg | Potassium: 892mg | Fiber: 4g | Sugar: 5g | Vitamin A: 568IU | Vitamin C: 15mg | Calcium: 248mg | Iron: 6mg
    Nutritional and Food Safety Disclaimer

    More Healthy Make Ahead Freezer Meals

    • Baked Chicken Parmesan Meatballs
    • Easy Leftover Chicken Cakes
    • Spaghetti Squash Pizza Crust Recipe
    • Turkey Meatloaf Muffins with Salsa
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    Comments

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      Recipe Rating




    1. nini

      July 18, 2013 at 10:57 am

      Not only is this recipe visually delicious, but the taste...YUM!
      Thanks !

      Reply
    2. Sherri @The Well Floured Kitchen

      July 18, 2013 at 9:52 pm

      So Cute- the kids would love it! I like the pine nuts idea, wish they weren't so darn expensive..

      Reply
      • Marjory

        July 19, 2013 at 7:50 am

        I'm glad you like them! If you do find the pine nuts on sale, you can freeze them so you have them for another recipe. 🙂

        Reply
    3. Cindy

      July 26, 2013 at 12:11 am

      This is an amazing recipe! I don't care for meatloaf at all but this is like no meatloaf I have ever eaten in my life! The flavor was perfect for so few ingredients and the pine nuts took it over the top! Thank you so much for sharing this recipe that will forever be one of my favorites!

      Reply
      • Marjory

        July 26, 2013 at 8:10 am

        Yay! I'm so glad you liked it. I love when people "discover" that this is no ordinary meatloaf.

        Reply
    4. Shana Norris

      January 22, 2014 at 2:19 pm

      I love meatloaf. This looks like such a fun way to prepare it. Of course, it's impossible to find pine nuts in my small town grocery, but I'm putting them on my shopping list for next time I go into the city!

      Reply
      • Marjory

        January 22, 2014 at 2:40 pm

        Thanks for stopping by! When they go on sale, I buy a package for the freezer...for experimenting and such. It's pretty tasty without them too.

        Reply
    5. SusanJane

      April 03, 2014 at 2:24 pm

      The recipe says...
      1/2 Parmesan cheese?
      Cup, tablespoon, other?

      Pine nuts are expensive. I go for walnuts which is a flavor shift but it keeps the dry nutty taste. I use walnuts when making my own pesto, too.

      Reply
      • Marjory

        April 03, 2014 at 2:35 pm

        Hi! Use a 1/2 cup of Parmesan cheese. Walnuts sounds like a nice change of pace. Thanks so much for commenting!

        Reply
    6. Cori

      August 08, 2014 at 5:50 pm

      This is currently cooking in my oven! Can't wait to taste it because it smells amazing! We went without eggs.

      Reply
      • Marjory

        August 09, 2014 at 8:55 am

        Thanks so much for stopping by! I hope you enjoyed it!

        Reply
    7. Kristen @ A Mind Full Mom

      March 31, 2015 at 10:36 am

      I love this for April Fools Day! Great Recipe!

      Reply
    8. Julie

      August 20, 2019 at 2:27 pm

      5 stars
      The perfect combo! These were such a hit with my kids. Making them again soon!

      Reply
      • Marjory Pilley

        August 20, 2019 at 3:25 pm

        Thanks for your feedback! It almost makes the forget that there is a little spinach inside! 🙂

        Reply
    9. Claudia Lamascolo

      August 20, 2019 at 3:25 pm

      5 stars
      I love making sheperds pie and these would totally be more than devoured in our home delicious and great idea for the combinations in cupcakes tins!

      Reply

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