This recipe was inspired by the Paleo Parent’s recipe for meatloaf cupcakes. It is such a cute idea and the kids love the small size of these mini-meatloaves. They sneak some extra veggies in to the meatloaf and top with a tomato sauce. My kids love sweet potatoes so I decided to mix it up and use a sweet potato “frosting.” Cupcakes are so popular right now, and these are cupcakes I’d be ok with my kids eating.
Meatloaf cupcakes also cook much faster than regular meat “loafs” and are easier to pack for lunches or on-the-go. If you aren’t in to mini-meatloaf, my sweet potato Shepard’s pie is another great option that cooks in a single pan.
- 1.5-2 pounds of ground beef (grass-fed if possible)
- 3 eggs
- ¼ cup almond flour (or enough to thicken- this will depend partially on the fat content of the meat and the texture of the almond flour)
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 medium onion
- 2 tablespoons worcestershire sauce
- Salt and pepper to taste
- 5-6 sweet potatoes
- ¼ cup butter or coconut oil
- 1 teaspoon sea salt or Himilayan Salt
- 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. 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 when they are cooked through and remove from tin. Top each with a dollop of the mashed sweet potatoes to make it look like a cupcake.
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Photo Credit: Suzanne Perazzini