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Meatloaf Cupcakes

Grills always come to mind when thinking of a barbeque, but for your summer party, think outside the bun

In fact we are loosing the bun altogether…introducing the grilled meat cupcake. This treat is not sweet, but all meat in a pretty little foil package complete with sweet potato icing.

  • Muffin tins
  • Aluminum Muffin cups
  • Meatloaf Recipe (see below)
  • Red White and Blue Mashed Potatoes (see below)
  • Blue Daikon Radish, Bacon Bits, and Green Onions for Garnish

Preheat oven to 350 degrees F.

Place muffin cups into tins.

Spoon meatloaf mixture into muffin cups. Remember, meat doesn't rise, so if you want a nice dome to your muffins, you need to sculpt it out beforehand.

Place muffin tins into oven and cook for 40 minutes, or until a nice, meaty brown.

Allow the muffins to cool a bit.

After you have potatoes of an extremely smooth consistency due to your immersion blending, pipe them onto the muffins as you would icing.

Add the bacon bits, daikon radishes, and green onions as garnish.


  • 2 pounds lean ground beef
  • 2 eggs
  • 1 1/2 cups dry bread crumbs
  • 1/4 cup ketchup
  • 1 salt
  • 1/2 cup warm water
  • 1 (1 ounce) package dry onion soup mix

In a large bowl combine the beef, eggs, crumbs, ketchup, salt, water and soup mix.  Mix well.

Follow instructions for meatloaf cupcakes

Red Mashed Potatoes:

  • 3 large, cubed, peeled beets
  • 2 pounds red skin potatoes
  • 3 tablespoons balsamic vinegar
  • 1/4 cup sour cream
  • Pepper to taste

Roast the beets at 370F for 30-45 minutes or until fork tender. Meanwhile, boil the potatoes in salted water.

Drain the potatoes, add the pepper, beets, vinegar and sour cream. Mash, and then use an immersion blender to reach an extremely smooth consistency.


Makes 2-4 servings

Blue Mashed Potatoes:

  • 3 pounds blue potatoes
  • 2 1/2 ounces roasted garlic
  • 2 ounces sour cream
  • 1/2 ounce butter
  • 1 ounce Parmesan, grated
  • Salt and pepper
  • Roasted Blueberries (just stick them on a lined pan and roast in the oven!)

Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.

In a large bowl add the garlic, sour cream, butter, Parmesan, and roasted blueberries to the potatoes, and mash until desired consistency. Add salt and pepper to taste.

To serve, add as a side to any dish.

Regular White Mashed Potatoes:

  • 8 medium red potatoes, cubed
  • 2 teaspoons crushed garlic
  • 1/2 cup butter or margarine
  • 1/4 cup half-and-half cream
  • 2 tablespoons white sugar
  • 1/4 teaspoon garlic powder

Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.

Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, garlic powder and remaining garlic. Mix potatoes with an immersion blender until smooth.

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