Signature Wagyu Meatloaf Cupcakes Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly grease a 12-cup standard muffin/cupcake tin with nonstick spray or butter.

Sauté onion and garlic: heat 1 tsp olive oil in a small skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Mix meat mixture: in a large bowl combine 1 lb ground Wagyu and 0.25 lb ground pork. Add the cooled onion/garlic, 1 large egg, 0.25 cup milk, 0.75 cup breadcrumbs, 2 tbsp chopped parsley, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1.5 tsp kosher salt, 0.75 tsp black pepper and 0.5 tsp smoked paprika. Using clean hands or a sturdy spoon, mix gently until uniformly combined — avoid overworking the meat to keep loaf tender.

Portion into tin: divide the mixture evenly into 8–10 portions (for taller cupcakes use 8, for more but smaller portions use 10). Press each portion firmly into one muffin cup, shaping into a compact mound with a slight hollow in the center to hold glaze later. Leave about 1/4" headspace at top of each cup.

Bake meatloaf cupcakes: place tin on a rimmed baking sheet and bake in preheated oven for 22–28 minutes, or until internal temperature reaches 155–160°F (68–71°C). Timing varies with portion size—check earlier if making smaller portions.

Make glaze while meatloaves bake: in a small saucepan or bowl combine 1/2 cup ketchup, 2 tbsp packed brown sugar, 1 tbsp apple cider vinegar, 1/2 tsp Worcestershire sauce and 1/4 tsp hot sauce (optional). Stir and warm gently over low heat until sugar dissolves and glaze is smooth, about 2–3 minutes. Remove from heat.

Glaze meatloaf cupcakes: after the meatloaves reach 155–160°F, remove pan from oven. Spoon or brush about 1 rounded tablespoon of glaze atop each hot meatloaf cupcake, filling the central hollow and spreading to edges. Return to oven and bake 3–5 more minutes to set glaze and finish cooking to safe temperature of 160°F if desired.

Boil potatoes: while meatloaves bake (or during glaze step), place 1 lb peeled and cubed russet potatoes in a medium pot and cover with cold water by 1". Add a pinch of salt. Bring to a boil over high heat, then reduce to simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain and mash: drain potatoes well and return to pot. Add 2 tbsp unsalted butter and 2 tbsp cream cheese (if using). Mash with a potato masher or ricer until mostly smooth.

Finish texture and seasoning: stir in 1/4 cup warmed milk or half-and-half a little at a time until creamy and pipeable. Season with 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust. For very smooth 'icing' pass through a sieve or use an electric hand mixer for 20–30 seconds. Transfer mashed potatoes to a piping bag fitted with a large star or round tip (or use a zip-top bag with corner snipped). Keep warm until assembly.

Pipe potato icing: once meatloaf cupcakes are glazed and slightly cooled (5 minutes so glaze sets), pipe the mashed potato 'icing' onto each cupcake in a swirl, mounding to resemble frosted cupcakes. If piping is difficult, spoon and smooth with the back of a spoon.

Garnish and finish: sprinkle lightly with 1 tbsp grated Parmesan (optional) and chopped chives. Serve warm.

Storage and reheat: refrigerate leftovers in an airtight container up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes covered, or warm in microwave until heated through. If mashed potato loses texture, whisk in a splash of milk and re-whip before piping.