Make mealtime a celebration with a fun twist on classic meatloaf. I turned my favorite dinner recipe into Mini Meatloaf Cupcakes with Cranberry Relish Glaze and fluffy mashed potato “frosting.” Then, I topped each one with a whole cranberry for a kid-approved dinner that’s on the table in less than 30 minutes.

Super easy and ready in minutes, these simple Mini Meatloaf Cupcakes with Cranberry Glaze recipe is topped with your family's favorite leftover mashed potatoes! A great weeknight dinner! |

Disclaimer: This post is created in partnership with Harry & David. All opinions and statements are mine, as always.


One down……several more to go. Hannukah, Christmas, New Year’s. With the holidays fast approaching, we all still have to get dinner on the table in a hurry. Weeknights just get busier and nobody can live on turkey leftovers every single day. Or cookies, for that matter. So, I like to mix things up at dinnertime with fun twists on the usual menu items and Harry & David relishes make it super easy to pull that off. The Country Cranberry Relish is a family favorite I pull from the pantry over and over again. It’s sweet, tangy and perfect slathered on a piece of toast with a healthy amount of cream cheese. But this time, I turned my favorite meatloaf into fun Mini Meatloaf Cupcakes with Cranberry Relish Glaze for a sweet and savory spin that was 100% kid-approved.

Mini Meatloaf Cupcakes with Cranberry Glaze |

Since these meatloaf cupcakes are baked in a muffin tin, cooking time is just a fraction of what a normal meatloaf is and the muffin size makes portion control a no brainer. Each “cupcake” is topped with ready made mashed potatoes or your favorite leftover mashed potatoes from Sunday dinner.

Mini Meatloaf Cupcakes with Cranberry Glaze |

These Mini Meatloaf Cupcakes are a cinch to whip up, I just blended ground beef with a heaping spoonful of Country Cranberry Relish, egg, breadcrumbs, salt and pepper.

Mini Meatloaf Cupcakes with Cranberry Glaze |

Press into muffin tins, then glaze the tops with a bit more Country Cranberry Relish. Bake for 15 minutes or until cooked through then pipe on the mashed potatoes. For added flair, I topped each with a whole cranberry that was dunked in the Country Cranberry Relish for a punch of flavor.

Mini Meatloaf Cupcakes with Cranberry Glaze |

Mini Meatloaf Cupcakes are a regular occurrence in our house because they’re incredibly quick and easy to whip up. They’re fantastic alongside our favorite green beans or a light green salad. You can also add your favorite twists by mixing in some ground turkey and topping with a pile of mashed sweet potatoes. They’re fun for casual dinner parties, too! A great prep ahead menu item so you can have some fun at your own party along with your guests!

Mini Meatloaf Cupcakes with Cranberry Glaze |

Mini Meatloaf Cupcakes with Cranberry Glaze |

Get the Recipe: Mini Meatloaf Cupcakes with Cranberry Glaze

A fun dinner idea for kids....these mini meatloaves are topped with mashed potato "frosting."
5 from 1 vote


  • 1 pound lean ground beef
  • 1/2 cup Harry & David Country Cranberry Relish, divided
  • 1/2 cup panko bread crumbs
  • 1 large egg
  • 2 tablespoons fresh chopped parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 2 cups mashed potatoes
  • 6 whole cranberries, optional


  • For the full recipe instructions, visit the Harry & David Blog.
Calories: 262kcal, Carbohydrates: 23g, Protein: 18g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 80mg, Sodium: 482mg, Potassium: 0mg, Fiber: 2g, Sugar: 7g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg