When in Doubt, Add Butter by Beth Harbison & Meatloaf Cupcakes with Mashed Potato Icing

“Look, I know everyone thinks their meat loaf is the best, but mine really is. For one thing, I use all beef–no veal, no pork. Why add complication or moral question-ability if you don’t have to? I make a ketchup and molasses glaze that is to die for.” ~When in Doubt, Add Butter by Beth Harbison

Meatloaf Cupcakes with Mashed Potato Icing



2 eggs, beaten

2 lb lean (at least 80%) ground beef

1 cup panko crispy bread crumbs

1 small red onion, finely chopped

1 tablespoon coarsely chopped fresh Italian parsley

2 cloves garlic, finely chopped

2/3 cup ketchup

2 teaspoons Worcestershire sauce

Salt and Pepper

Mashed Potatoes

6 large potatoes, peeled, cubed

1/4 cup herb butter

1/4 to 1/2 cup milk

Salt and Pepper


  1. Heat oven to 350 degrees F. Spray 18 regular-size muffin cups with cooking spray.
  2. In a large bowl, mix meatloaf ingredients until well combined. Divide mixture evenly among muffin cups, pressing mixture down firmly.
  3. Bake 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 160 degrees F. Cool slightly in muffin cups.
  4. While loaves are baking, in 3-quart saucepan, place potatoes in generously salted cold water. Heat to boiling. Reduce heat; cook potatoes until fork-tender. Drain; return to saucepan. Add butter and 1/4 cup milk; mash until creamy and smooth, adding more milk as necessary. Season with salt and pepper. Make sure mashed potatoes are creamy and smooth so they can be piped onto meatloaves.
  5. Place potatoes in 10-inch decorating bag without tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meatloaf. If desired, garnish with additional parsley. Remove from muffin cups.


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