Finely dice the onion or puree in a blender or food processor.
In a large bowl, combine the pureed onion, ground beef, eggs, almond flour, basil, garlic powder, Worcestershire sauce, 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 8x8 or 9x13 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). Bake for 30-35 minutes or until not at all pink in the center. (Add 10 more minutes if making the 9x13 pan.)
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.
Put the sweet potatoes in a large bowl and add oil or butter. Mix by hand or whip with an an immersion blender. Add salt and pepper to taste.
Remove 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!
Recipe by Wellness Mama® at https://wellnessmama.com/4759/meatloaf-cupcakes/