Meatloaf Cupcakes

Meatloaf Cupcakes with Sweet Potato Frosting easy kid approved dinner idea

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.

4.9 from 12 reviews
Meatloaf Cupcakes
Prep time
Cook time
Total time
These fun meatloaf cupcakes are topped with a sweet potato frosting for a hearty and delicious meal that kids and adults love.
Recipe type: Main
Cuisine: Irish/American
Serves: 6-8
  • 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
  1. Preheat the oven to 375 degrees
  2. Finely dice the onion or puree in a blender or food processor.
  3. 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.
  4. 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 8x8 or 9x13 baking dish.
  5. 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)
  6. 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.
  7. When meat is almost done, make sure sweet potatoes are cooked by whichever method you prefer, and drain the water if you boiled them.
  8. Mix with butter and salt or pepper if desired and mash by hand or with an immersion blender.
  9. 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.

Ever made meatloaf as a cupcake? Share below!

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Reader Interactions

Reader Comments

  1. No comments?!  This looks amazing and is headed straight for my meal plan!!  I am so excited.  Thanks for this!

      • thanks. i am hesitant to try new sites since so many depend on almond flour & we are tree-nut free here. nothing worse than wasting your time searching through recipes to find half of them are tree-nut allergen laden.

        • I have used a similar recipe that uses chopped mushrooms as the filler. I’d say, about 1/2 chopped for the amount of meat called for in this recipe.

        • Perhaps you should modify your search by typing in “tree nut free” instead of blaming the web site for your inability to search correctly?

        • We are “Tree Nut” and gluten free as well. Thanks for asking about the Coconut flour because I typically use that however Rice flour works nicely too!

        • I used garbanzo bean flour and they turned out fantastic, per my family. I also used lean ground turkey and added chopped spinach. I’m a vegan myself, but make healthy meat options for my family and these were wonderful.

  2. These are SO good. Made them tonight and my VERY picky two year old loved them. She normally hardly touches meat but ate these without a fuss. Anything that gets rave reviews from both my husband and daughter is a winner in my book. I did make a tomato sauce, paste with a touch of honey mixture to top them with and it was delicious. Will be searching and trying all your other recipes!

    • Kim, I have an opened can of tomato paste that I want to use with this recipe. How did you make your tomato/honey glaze?

  3. Wow, this looks so yum! I just finished doing a juice cleanse — trying to test the theory that it improves digestions and speeds up healing as I am trying to fully recover from Chronic Fatigue Syndrome — and the next few days I will be easing slowly back into normal eating, so it will be a while before I can try these gems, but I can’t wait!

  4. I am a big fan of your blog and all of your lovely meals and other ideas 🙂 This looks so good I will make it for my family !

  5. Where do you get a clean worcestershire sauce? All that I’ve found are loaded with gross ingredients.
    I love your site, thanks so much for the great recipes and info!

  6. *wipes drool off of keyboard* I really wish I saw these before today! I would totally make them for my son’s 2nd birthday. These look incredible!

  7. We just made these last night with 2lbs of beef…..and we only have two little muffins left! Delicious! It was a hit with my powerlifting hubby (who immediately wanted more for breakfast)! Since switching to your recipes and getting off grains, we’ve both noticed how we don’t bloat anymore and we really don’t even have a sweet tooth anymore either. Also, we eat less because we are eating so good. Tomorrow’s task = bone broth! You have literally saved our lives with your info. We are forever grateful! This recipe rocks!

  8. I am LOVING your paleo recipes! I’ve been using atleast one recipe of yours a week! Just made the meatloaf cupcakes…so yummy!! Thank you!

  9. I would just shape them by hand so as to avoid meat swimming in rendered fat in the muffin tins. A good recipe will hold together.

  10. What an adorable idea! Thank you for sharing. I can’t wait to make this. My boys are going to love this! So cute and creative! Blessings, Kelly

  11. This recipe is going into a regular rotation at our house! I replaced the worcestershire sauce with a splash of balsamic vinegar because I haven’t found a bottled sauce without “natural flavors” or soy. It worked great!

  12. Since I do not keep almond flour on hand (and do not wish to buy it for one recipe), I would just take some old-fashioned oatmeal and ground it in the food processor until it resembles flour. More nutritious than using flour. Just a thought.

  13. Along the line if omitting eggs. Won’t they not bind without them? And I don’t have ground chia seeds in hand, just chia seeds. Would those still work? What about the flax and water trick used in baking? Could it work for these too?

  14. This was delicious! So much better then any other recipe I have tried… so moist, other recipes ended up being sort of dry but not this one, thank you!

  15. This sounds amazing and simple I can’t wait to try it! Have you ever made this in mini-muffin tins for bite sized appetizers? If so what cooking length did you use? 🙂

  16. I make this recipe at least twice a month. We don’t have any kids, but the cupcake size makes packing work lunches a breeze. Plus, who doesn’t love a cupcake? Thanks for a great recipe!

  17. I did this for an April fools joke with the kids. Make meatloaf to look like dessert and dessert look like dinner. I toasted pound cake with orange frosting i.e. grilled cheese. I used white potatoes with food coloring for icing.

    • Lol, I love it! Sooo gonna steal your idea for this April Fool’s Day!!

      This recipe looks amazing, and it is nice to have it ready to serve straight from the oven in single-serving portions. I struggle to find healthy, satisfying foods that I can eat on the go at work or after work as I race off to pick up the kids.

  18. Just got done making this. Kids loved it. I modified the receipt, didn’t have all ingredients, plus I use carrots, green peppers, fresh garlic (minced) and onion, my way to get the kids to eat veggies. Had no Sweet Potatoes, so made regular mashed and added ketchup to turn potatoes red and added finely chopped carrots and red/green peppers for topping on icing. The kids said they could eat this every day, but I’ll be happy to make a few time a month for them. Thank You for this creative dish.

  19. what is the best way to reheat these if I make these ahead of time. Reheat in microwave? Wait to Top with sweet potato just before serving? Thanks-

  20. Any idea if different types of meat would need different amounts? We have a lot of elk meat in our freezer from a hunt last year…I am wondering because it is very low in fat if I would need to use a different amount when making these? Anyone have a clue 🙂

  21. This recipe is amazing! My 3 year old will ask me to make these. I also have a 4 month old and recently went back to work. (boo!) This is so easy for grandma to warm up and serve. It is very flavorful and tastes great even without the sweet potatoes. Thanks!! 🙂

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