Meatloaf Cupcakes

Meatloaf Cupcakes with Sweet Potato Frosting easy kid approved dinner idea Meatloaf Cupcakes

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.

4.8 from 6 reviews
Meatloaf Cupcakes
 
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Cook time
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These fun meatloaf cupcakes are topped with a sweet potato frosting for a hearty and delicious meal that kids and adults love.
Author:
Recipe type: Main
Cuisine: Irish/American
Serves: 6-8
Ingredients
  • 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
Instructions
  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!

Photo Credit: Suzanne Perazzini

Reader Comments

  1. Andrea says

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

      • radical mama says

        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.

        • Joanna Baker says

          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.

        • Dusty says

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

  2. kimkauffman says

    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!

    • Mandy says

      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. Caroline says

    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. Elisabeth says

    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. Caitie says

    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. Ashlee says

    *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. Jenny says

    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. Allison says

    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. jamesd3rd says

    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. Kelly @ The Nourishing Home says

    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. Kat says

    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. Michael says

    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. Jenn says

    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. Whitney says

    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. Kelly says

    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. Linda says

    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!

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