• Serves 4
  • Makes 12
  • 1 hours
  • Difficulty Medium
  • 16 Ingredients
  • Love

Food should be fun. Both to look at and to eat. Most days I don’t have a lot of time to make fun foods but I managed to get half a day to myself recently and decided to try an idea that I’ve been toying with for a while after seeing a similar idea on Food Network’s Sugar High with Duff Goldman.

Ingredients (serves 4 | makes 12 Cupcakes)

  • 1kg Mince (I used 500g Pork and 500g beef)
  • Splash Worchestershire Sauce
  • 1 tablespoon Tomato sauce
  • 1 Red Capsicum
  • 1 Onion
  • 1 handful Chopped mushrooms
  • 2 Eggs
  • 1.5 Cups Rolled Oats (Or breadcrumbs but I found oats give a better texture. The home brand cheap stuff works well in this recipe)
  • 1 Handful Parsley
  • Pinches Rosemary, Salt, Pepper
  • 1kg Potatoes
  • 1 cup Shredded Chesse
  • 25-100g Butter (Ok the more the better but I feel guilty so I usually just use 25-50g but always wish I added more)
  • 1/2 Cup Milk or cream
  • 1 tsp minced garlic
  • Sprinkling Chopped dill/paprika (I add this at the end so it look like sprinkles on the cupcake frosting)


  1. Potatoes first because you want to give them time to cool before piping onto the cupcakes. Steam or boil peeled potatoes. I prefer to steam because it takes less water and therefore comes to a boil faster and I'm quite impatient to wait for water to boil. Also you don't risk scalding yourself when you try and tip out a pot of boiling water to get at the potatoes.
  2. Mash and whisk potatoes with all the other frosting ingredients except the dill and paprika (while warm) to make cheesy creamy mash potatoes. Put aside to cool.
  3. Mix all the cupcake ingredients (All the ingredients above before the potatoes) in a large bowl. You can use a spoon but it would take forever. It is much faster (and way more fun) to use your hands and get into it. Make sure all the ingredients are thoroughly mixed up.
  4. Grab a good handful and roll into a ball. Remember unlike normal cupcakes these don't rise in the baking so make the top nice and round to get a muffin top and press it into the muffin tray to get the base shape.
  5. Bake in the oven for 20 mins at about 120-150 degrees until top browns. Stick a skewer into it to make sure it's cooked through. Remove from muffin tray and
  6. Spoon frosting into a piping bag (I don't own one so I used a Ziploc sandwich bag and snipped the end off). Pipe frosting on top of the cupcakes. Sprinkle dill and paprika over the top of the frosting to look like sprinkles and then top with a cherry tomato. Other modifications can be to swirl barbecue sauce or caramel balsamic over the top like chocolate sauce or tomato sauce tastes pretty good too.

Notes... I've now made these twice and they seem to be a big hit with Hubby and The Little Man (who loves traditional cupcakes more than any kid should). Also note I never use the same recipe for anything twice in a row. I'm more a "use what I can find in the fridge" cook. So consider this recipe more as a guide and feel free to modify as necessary. Recipe makes 12 cupcakes in a regular sized muffin tray. I've posted this recipe on my blog at http://lifestylemum.blogspot.com.au/2013/07/meatloaf-cupcakes.html ENJOY!
  • These woukd be great to make in bulk and take out for a delicious weeknight dinner…

    • I have made up a couple of batches and frozen them (when cooled and without the potato frosting) for hubby and I to bring to work for lunches. They heat up very nicely again in the microwave on high for about 3 mins. Then all you have to do is whip up a batch of mash potato and pack it in a disposal sandwich bag (or cheat and use the instant stuff – we can’t cook from scratch all the time :-)) add a couple of fresh cherry tomatoes… quick assembly… and viola… instant lunchroom talking point.


  • very clever these are the cutest little things yum


  • let’s not use the word cupcakes…lol


  • haha….very cute.
    Im always paranoid when cooking things like this…I worry that they wont be cooked on the inside so i end up having to chop them in half before serving.

    • It’s a valid concern with oven cooked meat I tend to stick a meat thermometer into the middle of one before taking them out (because my oven is rubbish and I trust it as far as I can lift it). These are smaller than your typical meatloaf so they cook through much faster than if you were to have it in a loaf pan. Alternatively If you like you could cook it for longer over low heat with a casserole dish of water in the rack just under the rack you have the “meatcakes” on that will prevent drying out. Then blast it on high for about 5 mins to get the crispy crust on the outside.


  • My kids would love these, might make for dinner tonight, thanks for sharing


  • This is different, it does look yummy. thanks.


  • Love the cupcake version! I too prefer oats instead of breadcumbs


  • yum this looks so yummy


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