The fun cupcake look combines savory meatloaf with a whipped sweet potato “frosting” that makes meatloaf fun for kids!
The combination of protein and healthy starch from the sweet potato provides long lasting energy. These are a kid favorite at our house and I often make them ahead for easy-to-pack lunches for the kids or on-the-go snacks.
The other advantage to meatloaf cupcakes is that they cook much faster than traditional meatloaf so they don’t require as much time in the kitchen!
Prep Time: 20 minutes Cook Time: 30 minutes Serves:6
- 1 pound of ground beef, turkey, bison or other ground meat
- 1 onion
- 2 eggs
- 1/4 cup almond flour or breadcrumbs
- 4 sweet potatoes
- 4 tablespoons butter or coconut oil
- 3 tablespoons Worcestershire Sauce
- 1 tablespoon dried basil leaf
- 1 tablespoon garlic powder
- salt and pepper to taste
What to do:
Preheat the oven to 375 degrees.
Finely dice the onion or puree in a blender or food processor. In a large bowl, combine the meat, eggs, flour, basil, garlic powder, pureed onion, Worcestershire sauce, and salt and pepper and mix by hand until incorporated.
Grease a muffin tin with coconut oil or butter and evenly divide the mixture into the muffin tins to make 2-3 meat “muffins” per person. (Silicon molds are excellent and don’t stick!) If you don’t have a muffin tin, you can just press the mixture into the bottom of an 8×8 or 9×13 baking dish.
Put into oven on middle rack, and put a baking sheet with a rim under it, in case the oil from the meat happens to spill over (should only happen with fattier meats if at all)
For sweet potatoes: if they are small enough, you can put them into the oven at the same time, if not you can peel, cube and boil them until soft. When meat is almost done, make sure sweet potatoes are cooked by whichever method you prefer, and drain the water if you boiled them. Mix with butter and salt or pepper if desired and mash by hand or with an immersion blender.
Remove meat “muffins” from the oven and remove from tin. Top each with a dollop of the mashed sweet potatoes to make it look like a cupcake. If you’re really fancy, you can put the pureed sweet potato mixture into a large ziplock bag and cut off a small tip. This will allow you to actually “decorate” the cupcakes!
Serve and enjoy!
These can be made ahead and re-heated for easy lunches or snacks on the go.
What is your favorite way to make meatloaf? Share below!
About Katie “Wellness Mama”
Katie is a happy housewife and work at home mom of four. She’s a real food crusader dedicated to cooking healthy, whole-food recipes for her family and helping other families do the same. A lover of books, kettlebell junkie, scuba diver, and coffee addict who can finally do a pull up. Stop by and say hi at her blog: WellnessMama.com