Sweet Potato Frosted Meatloaf Cupcakes (Kid Favorite!)

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

I know what you’re thinking… meatloaf cupcakes? Have I finally taken it too far?! Granted, frosted meat cupcakes may not sound like a treat, but this recipe takes plain ol’ meat and potatoes and makes them fun and appealing for kids.

If you have a picky eater (more on that topic here), you know you need every trick in the book. This is one cupcake I am OK with my kids eating… and so are they!

Cupcakes Made of… Meat?

This Paleo Parent recipe inspired my take on these meatloaf cupcakes. It is such a cute idea and the kids love the small size of these mini-meatloaves. Their recipe sneaks in some extra veggies right in the meatloaf mix (love that of course) and tops it with a tomato sauce.

My kids love sweet potatoes (as you might be able to tell from my many sweet potato recipes!) so I decided to mix it up and create a sweet potato “frosting.” The combination was an instant hit.

These mini-meatloaf cupcakes cook much faster than regular meatloaf which can take up to an hour or more. They also are easier for quick freezing or defrosting, packing for lunches, or taking on-the-go.

If you don’t have a muffin pan, my sweet potato Shepherd’s pie is another great option that cooks in a single pan. (I love this one for its easy clean-up and safe materials.)

Meatloaf Cupcakes with Sweet Potato Frosting - easy kid approved dinner idea
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4.95 from 18 votes

Meatloaf Cupcakes Recipe

These fun meatloaf cupcakes are topped with a sweet potato frosting for a hearty and delicious meal that kids and adults love.
Course Main
Cuisine American, Irish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 cupcakes
Calories 134kcal
Author Katie Wells

Ingredients

Instructions

  • Preheat the oven to 375°F.
  • Either put the sweet potatoes onto a baking sheet and roast them in the oven or peel, cube, and boil them until soft.
  • While the sweet potatoes are cooking, finely dice the onion and place them in a large bowl.
  • Add the ground beef, eggs, almond flour, basil, garlic powder, Worcestershire sauce, 1 teaspoon of the salt, and ½ teaspoon of the pepper and mix by hand until incorporated.
  • Grease a muffin tin with coconut oil or butter. 
  • Evenly divide the mixture into the muffin tins. If you don’t have a muffin tin, you can just press the mixture into the bottom of an 8x8 or 9x13 baking dish.
  • Put the meat into the oven on the middle rack, and put a baking sheet with a rim under it in case the oil from the meat happens to spill over. 
  • Bake for 30-35 minutes or until not at all pink in the center.
  • When the meat is almost done, make sure sweet potatoes are finished cooking, and drain the water if you boiled them.
  • Put the sweet potatoes in a large bowl and add the oil or butter. Mix by hand or whip with an an immersion blender. Stir in the remaining salt and pepper.
  • Remove the meat “cakes” 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. Sprinkle with chopped chives or other fresh herbs for the sprinkles!

Notes

These freeze and reheat really well, so make extra!

Nutrition

Serving: 1cupcake | Calories: 134kcal | Carbohydrates: 1g | Protein: 13g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 249mg | Potassium: 238mg | Vitamin A: 2% | Vitamin C: 1% | Calcium: 1.8% | Iron: 9.7%

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Will you try meatloaf cupcakes? What other ways have you found to reinvent kid favorites with real food ingredients? Share below!

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