Meatloaf Cupcakes

18 Jan

Meatloaf cupcakes…seriously?  Until a week ago I didn’t even know these were a ‘thing’.

But of course being a cake guts, the aesthetics appealed to me even if the ingredients didn’t. I’ve never made meatloaf before – I always thought they were just a big log of dried out, chewy meat – sounds like absolute shit, and they don’t look much better.  Then I read something online where a person referred to meatloaf as “squishy” – that was even worse than imagining it being dry.

Anyway, the cupcake lover in me won out, and I thought I’d give them a bash.  Surprisingly, they tasted awesome, and the husband asked to have them again the next day (which we didn’t.  Ha.).  I called the kids in to dinner and they both said “Ohh, siiiiick”.

Shitty photo of Meatloaf Cupcakes


The texture was neither dry nor squishy – it was actually pretty good.  The mash piped beautifully.

Recipe as follows:


  • 2 eggs
  • 500g mince (I used pork)
  • 1/2 cup grated carrot
  • 1 cup bread crumbs
  • 1/3 cup tomato sauce
  • 1/3 cup barbeque sauce
  • 1 tbsp chopped chives
  • 1/2 tbsp dried mixed herbs
  • 1/2 tbsp vegetable seasoning
  • 1/4 cup grated cheese
  • Salt and pepper
  • Cooking spray


  • Preheat oven to 180ºC/350ºF
  • Lightly coat a 12 hole muffin tin with cooking spray (or butter, or oil)
  • Put the meat in a bowl and break it up with a fork
  • Lightly beat the eggs, and add to the meat
  • Add all remaining ingredients and stir to combine
  • Fill muffin holes evenly, and press down gently
  • Bake for around 20 minutes or until cooked in centre
  • Pipe mashed potato on top

I didn’t have any breadcrumbs, so I just broke up one English muffin into smallish chunks and threw it in there – seemed to work ok.  Depending on what I had on hand, I would also include more/different grated/chopped veges (zucchini, sweet potato, pumpkin, capsicum, onion etc) and use different herbs.  If I’d had it, I would have added garlic, too.  I like some barbie sauce in there because I’m not a great fan of tomato sauce, really.  I got 12 x 70g (raw) loaves out of this.

For the potatoes, just make your normal mashed potatoes, ensuring they’re soft enough to be piped.  I used a star tip and a pastry bag, but you could use a ziplock bag if that’s all you have (or even just dollop the potato on there).  If you want to brown the potato or melt some cheese over top, whack it under the grill for a little while.

These are ace.  Make them now.


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