This meal is my husband’s favorite; he absolutely loves it.

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1 small onion, finely chopped
1 clove garlic, minced
1/4 cup ketchup
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp pepper
3 cups mashed potatoes (leftover or freshly made)
2 tbsp butter
1/4 cup milk
Salt and pepper to taste
Chopped chives (optional, for garnish)

Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.

In a large bowl, combine the ground beef, breadcrumbs, 1/4 cup milk, egg, chopped onion, minced garlic, ketchup, Worcestershire sauce, 1 tsp salt, and 1/2 tsp pepper.

Divide the meat mixture evenly among the muffin tin cups, filling each about 3/4 full. Press the mixture down slightly to ensure it’s packed in firmly.

Bake the meatloaf cupcakes in the preheated oven for 20-25 minutes, or until the meat is cooked through and reaches an internal temperature of 160°F (71°C).

While the meatloaf cupcakes are baking, prepare your mashed potato topping. If using leftover mashed potatoes, warm them up in a saucepan with 2 tbsp butter and 1/4 cup milk. Stir until smooth and creamy. Season with salt and pepper to taste.

Once the meatloaf cupcakes are done baking, remove them from the oven and let them cool slightly. Use a piping bag or a spoon to add a generous dollop of mashed potatoes on top of each cupcake.

If desired, garnish with chopped chives for a bit of color and extra flavor.

Serve warm, and watch your family’s faces light up with delight!