Sweet Potato Frosted Meatloaf Cupcakes (Kid Favorite!)

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Meatloaf Cupcakes with Sweet Potato Frosting - easy kid approved dinner idea
Wellness Mama » Blog » Recipes » Sweet Potato Frosted Meatloaf Cupcakes (Kid Favorite!)

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

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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories 134kcal
Author Katie Wells


16 cupcakes



  • 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 8×8 or 9×13 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!


Nutrition Facts
Meatloaf Cupcakes Recipe
Amount Per Serving (1 cupcake)
Calories 134 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 65mg22%
Sodium 249mg11%
Potassium 238mg7%
Carbohydrates 1g0%
Protein 13g26%
Vitamin A 100IU2%
Vitamin C 0.8mg1%
Calcium 18mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.


These freeze and reheat really well, so make extra!

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

Another favorite around here is my Mocha Swiss Meringue Buttercream Frosting recipe.

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

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


66 responses to “Sweet Potato Frosted Meatloaf Cupcakes (Kid Favorite!)”

  1. Ken Avatar

    My daughter has an egg allergy. Any suggestions for a suitable substitute?

  2. Kat Avatar

    5 stars
    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!

  3. Kelly Avatar

    5 stars
    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

  4. james Avatar

    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.

    1. LuAnn Avatar

      I have been making meatloaf muffins for several years, they are a hit with my family! I have used ground buffalo, beef, and turkey and they have never been “swimming in rendered fat!” As long as you use a low fat meat, you won’t have that problem!

  5. Allison Avatar

    4 stars
    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!

  6. Jenny Avatar

    5 stars
    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!

  7. Ashlee Avatar

    *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!

    1. Ashlyn Avatar

      5 stars
      Hahah! Loved this comment. 🙂 Just made this and it is in the oven, smells delicious!

  8. Caitie Avatar

    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!

  9. Elisabeth Avatar

    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 !

  10. Caroline Avatar

    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!

  11. Betty Avatar

    anything you can recommend to replace the worchestire sauce? we are vinegar free here, unless its ACV.

    1. Emily Avatar

      Betty, I just made them tonight, thought I had Worcestershire at home but didn’t…I used 1 tbsp tamari and 1 tbsp hoisen sauce in lieu of Worcestershire. They were fantastic!

  12. kim kauffman Avatar
    kim kauffman

    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!

    1. Mandy Avatar

      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?

    1. Wellness Mama Avatar
      Wellness Mama

      You could but you’d only need about half as much.

      1. Sarah Avatar

        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.

        1. Joanna Baker Avatar
          Joanna Baker

          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.

        2. Dusty Avatar

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

        3. Tracy Richmond Avatar
          Tracy Richmond

          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!

        4. Lisa Cavallini Avatar
          Lisa Cavallini

          5 stars
          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.

  13. Erica M Avatar
    Erica M

    How long did you bake the muffins for? I didn’t see the time listed.

    1. Wellness Mama Avatar
      Wellness Mama

      Oops.. thanks for the heads up… I’ll add that. Bake for about 15-20 minutes, depending on what type muffin tin you are using.

  14. Rebecca Avatar

    Thank you! Looks delicious. I’m going to make it for dinner this week!

  15. Andrea Avatar

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

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