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.
(or butter, +more for greasing pan)
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!
These freeze and reheat really well, so make extra!
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