I’ve been teasing you guys with the recipe for my Mama’s meatloaf for a few months now. The truth is, this recipe is so insanely simple that you’re probably going to look at it and assume there is no way it could produce spectacular results. Well, banish that thought because the end result is nothing short of spectacular.
For years, I’ve tried to change the recipe. Add this, remove that, use ground turkey, add spices. And the results were always fine, but none of them compared to the perfect simplicity that was the original recipe. In the past few months, I’ve accepted that Mama really does know best (doesn’t she always?) and I’ve just been making the recipe as written on the card she gave me when I moved into my first apartment 10 years ago.
For this particular post, I decided to skip the “loaf” part of meatloaf and make them into meatloaf cupcakes. Complete with mashed potato “frosting” piped on. For no other reason than I think they are cute. I tend to alternate between making this recipe in the muffin tin and the loaf pan. I’d imagine the meatloaf cupcakes would be awesome for kids. And the loaf is perfect for making the always delicious next day meatloaf sandwich. The only difference between the preparation for the two is the time in the oven. The loaf bakes away for about an hour, while the smaller cupcakes bake up in about 20 minutes.
You may be tempted to skip the ketchup glaze in this recipe, but I promise you that is the real star of the show. It adds the flavor and complexity to the otherwise simple meatloaf. Promise me you’ll make the glaze, k?
Oh, also promise me that when it comes time to form the meatloaf, you’ll use your hands. The best tool in the kitchen is a pair of clean hands, and they are the only acceptable tool for mixing and forming a meatloaf proper. If I catch any of you trying to mix this stuff together using a spoon? I will bring the wrath of Mama to your house (which actually isn’t that scary because my Mom is quite possibly, the nicest person in the world, but still, she’s a red head and seeing you go all “EWWW. MEAT!” on her meatloaf recipe might be the thing that flips the Hulk switch). Got it? Good.
Amazing stuff. These were so well-loved in our house that my three-year-old woke up this morning and helped himself to TWO of the leftovers for breakfast before anyone else was even awake. Thanks so much for sharing your recipe!
I am making this meatloaf today. About the glaze is 1/4 cup water necessary? It seems to make a lot of glaze and does all no fit on top of my loaf pan. Seems like too much glaze?? Please answer, am looking forward to having this for dinner tonight..
DO NOT SKIP THE GLAZE! I don’t know what happend but something compelled me to make this recipe thinking that no one in the house would even eat it, I was terribly wrong! So yummy and so so simple! I had no onion so I used onion powder and a orange bell pepper instead but it’s doesn’t even matter because the glaze and all the juices were the highlight of it all! I made little cupcake loaf for quicker cooking and eyeballed the cooking and they came out perfect! As you can tell I’m not a pro chef. What was even better was the left overs. THANK YOU!
I want to try the muffin tins, but how do you deal with the grease that always collects at the bottom of the pan? It’s easy to pour out of a loaf pan, but what about the muffin tins? Thanks!
I made meatloaf cupcakes in a muffin tin yesterday. The grease will collect at the bottom (I used 80% beef so it was expected). I just scooped each one out after piping it with mashed potatoes, and put it on the plate. If you’re going to be serving for a big group, I’d recommend placing each one in an aluminum baking cup after they’re cooked, so people can grab them easily. However, I wouldn’t bake the meat in the aluminum cups because of the grease issue.
Time for cupcakes must be shorter than a loaf? How long did you bake them? The grands will love these.
I’d check them after 20 minutes. 🙂