Heat olive oil in a medium skillet over medium-high heat. Add onion, carrot, celery, dried parsley and garlic. Sauté until soft and fragrant, approximately 5 minutes. Do not use too much oil, or the mixture will have too much liquid and not hold together as well in the meatloaf. You can also drain on a paper towel lined plate if you are concerned this has happened. Remove and set aside.
In a medium mixing bowl, whisk together ketchup, Dijon mustard, Worcestershire sauce, white pepper and eggs. Add sautéed onion mix. Add meatloaf mix, crumbling as you go. Add bacon. Add bread crumbs. Toss to combine. Do not over mix.
Coat a 12 well muffin tin with cooking spray. Evenly divide meatloaf mix in the wells.
In a small bowl, stir together ketchup and grape jelly for the sauce. Baste over tops of each mini meatloaf.
Bake for 25-30 minutes or until internal temperature reaches 160 degrees. Allow to sit for 5 minutes.
Place stiff mashed potatoes into a pastry bag, pipe onto the top of each like a cupcake. You can also just spoon on to the top of each meatloaf. Place under broiler for 2-3 minutes or until they start to brown.
Top with crispy onion strings and minced parsley. Enjoy!
If you've tried this recipe, come back and let us know how it was!
You can use any ground meat you’d like, but try to get something lean or very lean. Even ground turkey or chicken works.
I use instant mashed potatoes and add a tablespoon or so extra of the flakes. You can also use leftover mashed potatoes and just “frost them” instead of using a pastry bag, in which case you’ll only need about 1 cup.
Mini Meatloaf Cupcakes
Amount Per Serving
Calories 859Calories from Fat 387
% Daily Value*
Total Fat 43g66%
Saturated Fat 16g80%
Total Carbohydrates 75g25%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.