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Mini Meatloaf Cupcakes with Cranberry Relish Glaze

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Servings 6


  • 1 pound lean ground beef
  • ½ cup Harry & David Country Cranberry Relish (divided)
  • ½ cup panko bread crumbs
  • 1 large egg
  • 2 tablespoons fresh chopped parsley
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • 2 cups mashed potatoes
  • 6 whole cranberries (optional)


  • Preheat oven to 425 degrees.
  • In a large bow, blend together the ground beef, 1/4 cup Harry & David Country Cranberry Relish, bread crumbs, egg, parsley, salt and pepper until loosely combined.
  • Divide the meat mixture into 6 equal portions and press each into a well of a standard size muffin tin. Brush the remaining cranberry relish over the tops of each meatloaf and transfer to the oven.
  • Bake the meatloaves for 15 minutes or until desired degree of doneness. Remove from the oven and set aside to cool for 5 minutes.
  • Place the mashed potatoes in a resealable bag and snip off one end. Transfer the meatloaves to a platter and pipe the mashed potatoes on top of each to create your cupcake.
  • If desired, toss the 6 cranberries in any leftover relish then top each cupcake with one cranberry. Serve immediately
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