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June 11, 2022
Mashed Potato Topped Meatloaf Cupcakes

Meatloaf cupcakes, what a concept! If your loved one is starting to have trouble using silverware, finger foods are a great option. What better meal is there than meatloaf and mashed potatoes in a portable serving? These are even better gently reheated for lunch.


1 1/4 lbs. extra-lean ground beef (4% fat or less)

1 cup finely chopped green bell pepper

3/4 cup finely chopped onion

1/2 cup fat-free liquid egg substitute or egg whites

1/2 cup quick-cooking oats

1/4 cup ketchup

2 tsp. garlic powder

1/2 tsp. each salt and black pepper


20 oz. (about 3 medium) white potatoes, peeled and cubed

2 1/2 tbsp. light sour cream

1 1/2 tbsp. light whipped butter or light buttery spread

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. salt

1/8 tsp. paprika

Optional seasoning: black pepper


Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.

In a large bowl, combine all meatloaf ingredients. Thoroughly mix.

Evenly distribute meatloaf mixture among the muffin cups, and smooth out the tops with the back of a spoon. Bake until firm and cooked through with lightly browned edges, 20 – 25 minutes.

Meanwhile, bring a medium pot of water to a boil. Add potatoes, and once returned to a boil, reduce heat to medium. Cook until very tender, 15 – 20 minutes.

Drain and transfer potatoes to a large bowl. Add remaining ingredients for mashies except for paprika. Thoroughly mash and mix.

Evenly top mini meatloaves with mashies, and sprinkle with paprika. Makes six servings; two cupcakes per serving. Eat up!


More great recipes from Hungry Girl

Fading Memories was created to support family caregivers in a simple, on-demand form. When I was looking for advice on caring for my Mom, I needed this podcast. Since it didn’t exist, I created what I needed!
Jen – pod host

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