meatloaf cupcakes
meatloaf cupcakes

VIDEO: Gluten-Free Meatloaf Cupcakes Recipe

Posted on January 25, 2017 by Henry Ford Health Staff

Meatloaf and mashed potatoes. It’s a classic American comfort food. So, why mess with a classic and turn it into meatloaf cupcakes with mashed potato frosting?

First of all, it’s fun! This recipe is a great one to cook with your kids or to just inspire them to eat a healthy meal. Even if you’re serving only adults, sometimes taking an old recipe and turning it into something new helps get out of a mealtime rut.

Second, they’re healthy. These individual sized meatloaves allow you to very easily control portion sizes. Fill the rest of your plate with veggies and/or fruit for a well-rounded meal. Since we’re using extra lean meat to cut down on unhealthy fat, the addition of carrots and onions adds flavor, moisture and some bonus vitamins and fiber.

Finally and most importantly, they’re tasty! Once you try a meatloaf cupcake, you may never go back to your boring, old loaf pan again.

Gluten-Free Meatloaf Cupcakes with Mashed Potato Frosting
Yield: 8 servings

Kroger vegetable oil cooking spray
1 pound Private Selection extra lean ground beef
1/2 cup onion, finely chopped
3/4 cup carrot, finely chopped (approximately 2 large carrots)
1/2 teaspoon Kroger garlic powder
1 teaspoon Kroger ground black pepper
1 cup gluten-free, plain bread crumbs
1 large Kroger egg
2 medium-size potatoes
2/3 cup fat-free Kroger milk
2 teaspoons Kroger olive oil
2 Tablespoons parsley, chopped
1/2 cup Kroger ketchup

Directions for meatloaf cupcake:
Preheat oven to 350º F and spray muffin tin with non-fat cooking spray. In a large bowl, combine ground beef, onion, carrot, garlic powder, ground black pepper, bread crumbs, and egg. Press 1/3 cup of mixture into a muffin tin. Repeat 7 times. Bake 25 minutes or until slightly browned and inside temperature of muffin is 160º F. Remove from tin and allow to cool.

Directions for mashed-potato frosting:
Peel potatoes and place in a medium-sized, microwave-safe bowl. Cook for 10 minutes on high. Add fat-free milk and olive oil to potatoes and and mix with a hand mixer.

Directions for decorating:
Top cupcakes with 1 tablespoon ketchup. Divide mashed potatoes between meatloaf cupcakes (dollup or use piping bag) and “frost” the meatloaf cupcakes. Sprinkle mashed potatoes frosting with chopped parsley.

Cook’s note: We used gluten-free bread crumbs to ensure that this recipe was friendly to those with gluten allergies or intolerance. If gluten is not an issue for you or your family, plain bread crumbs will work fine in this recipe.

NUTRITION INFORMATION PER SERVING: 190 Calories; 5 grams Fat; 1.5 grams Saturated Fat; 55 mg Cholesterol; 350 mg Sodium; 22 grams Carbohydrates; 7 grams Sugar; 2 grams Fiber; 15 grams Protein

Henry Ford LiveWell and Kroger have teamed up to assist you in your wellness journey! Learn how to shop and cook healthy by signing up for a grocery store tour hosted by a Henry Ford registered dietitian nutritionist. Or visit us for one of our free Kroger mini-tours or cooking demos hosted each week across southeast Michigan.

Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or email

Categories : EatWell

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