Chef Tobin

Amy's introduction to a lifetime of entertaining occurred when she was 12 years old, at the magazine rack of her local supermarket. Smitten by the beautiful image of a chicken dish on the cover, Amy purchased the publication with her own money, studied the recipe and then prepared it for a party of 10 delighted family members. She has been stirring up inspired ideas for living ever since.

Today, Amy appears on her personal website, Inspired Ideas, along with a weekly radio show, "Amy's Table," on Q102 FM (101.9) in Cincinnati. She also is the Culinary Director of EQ at the Party Source in Northern Kentucky, plus offers regular lifestyle tips and recipes on the weekly TV show HomeWoRx.

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Gold Star Mini Meatloaf " Cupcakes: with Mashed Potato Icing

  • Servings:
    12 mini meatloaves

  • Prep Time:
    10 minutes

  • Cook Time:
    30 minutes


  • 2 eggs
  • 1/2 cup finely chopped onion
  • 1 can (10 oz) Gold Star Original Chili
  • 1/4 cup ketchup
  • 1 cup oyster crakcers, crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pounds ground chuck
  • Glaze

  • 1/3 cup ketchup (Glaze Ingredient)
  • 1 teaspoon Gold Star Cincinnati Style Chili Seasoning (Glaze Ingredient)
  • 1 tablesppon prepared mustard (Glaze Ingredient)
  • 1 tablespoon Gold Star Hot Sauce, or to taste (Glaze Ingredient)
  • 2 1/2 cups (24 oz) mashed potatoes, homemade or purchased (Glaze Ingredient)
  • 1 cup shedded cheddar cheese, plus more for garnish (Glaze Ingredient)
  • 1 hot dog, cooked, sliced into 12 rounds (Glaze Ingredient)


  1. Heat oven to 350° Spray a 12 muffin pan with cooking spray.
  2. In a large bowl combine the eggs, onion, Gold Star Original Chili ketchup and crushed oyster crackers. Stir in salt and pepper. Gently but thoroughly mix in the beef.
  3. Transfer the mixture to the prepared pan, pressing and smoothing the top of each mini meatloaf.
  4. In a small bowl combine the glaze ingredients; spread over each meatloaf. Bake for 30-40 minutes or until cooked through. Let stand 5 minutes. Turn oven to broil.
  5. Using a slotted spoon, remove each meatloaf from the pan and place in a foil cupcake paper. Place them on a baking sheet.
  6. Stir the shredded cheddar into the mashed potatoes. (Add a little milk if the mixture is too thick) Spoon or pipe the mixture over each meatloaf. Broil just until brown.
  7. Garnish with additional shredded cheese and a hot dog slice. Serve warm or at room temperature.

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