Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners for easy cleanup.
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, ketchup, chopped onion, egg, garlic powder, Italian seasoning, salt, and pepper. Mix everything until just combined—don’t overwork the mixture to keep the meatloaf tender.
Scoop the meat mixture into the muffin tin, filling each cup to the top. Press the mixture down gently to form even-sized « cupcakes. »
2. Bake the Meatloaf Cupcakes:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the meat is fully cooked and browned on top. The internal temperature should reach 160°F (71°C) if you use a meat thermometer.
Halfway through the baking time, you can brush a small amount of ketchup on top of each meatloaf for a glaze, if you like.
3. Make the Whipped Potato Topping:
While the meatloaf cupcakes are baking, peel and cube the potatoes. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 10-12 minutes.
Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper. Mash the potatoes with a potato masher or a fork, then beat them with a hand mixer until smooth and creamy.
If you want extra richness, fold in the Parmesan cheese.
4. Top the Meatloaf Cupcakes:
Once the meatloaf cupcakes are done, remove them from the oven. Let them cool for a few minutes.
Using a spoon or piping bag, top each meatloaf cupcake with a generous amount of the whipped mashed potatoes. If you want a fancy presentation, you can pipe the potatoes into a swirl on top of each meatloaf « cupcake. »
5. Serve and Garnish:
Garnish with a little chopped parsley or chives for color and freshness.
Serve the meatloaf cupcakes with extra ketchup or your favorite gravy, if desired.
