Meatloaf Cupcakes with Sweet Potato Frosting

Yesterday I was wondering what to do with the ground beef I’d taken out of the freezer for dinner, when I decided I might as well just make meatloaf.  I didn’t want to make just plain old boring meatloaf, and I had a butternut squash sitting on the counter as well, so I Googled “meatloaf butternut squash recipes.”

You cannot begin to imagine how tickled I was to find a recipe for meatloaf cupcakes topped with mashed butternut squash.  I’d never heard of such a thing, but figured it couldn’t be just this one recipe, so I Googled “meatloaf cupcakes” – only to find there are about a gajillion recipes out there.  They are apparently quite popular these days, and I can see why; the very thought just made me giddy.

So I took the idea, ran with it, and made it my own.

Something else that makes me quite giddy is the new recipe format I’ve implemented on the blog.  I’ve installed a plugin called “Easy Recipe” that not only formats the recipes for me, but automatically generates a printable version without me having to generate a PDF from my recipe software, upload said PDF and link to it, etc.; click the little “Print” icon in the upper right hand corner of the recipe and a new window/tab will open up with a plain text format of the recipe – just print it using the print function in your browser window.  It also allows you, the reader, to rate the recipe from the comments section of the post.

The plugin also formats the meta data of the recipe in such a manner that it will be indexed much more easily by Google Recipes, which makes me very happy, but I’d like your feedback on the appearance of the new format, as well as the rating function – please let me know what you think.  If you prefer the old and PDF printable versions of the recipes better, I’ll certainly reinstate them.

As for the recipe, you can use your favorite meatloaf and mashed potato recipes and it will work just fine.  I just threw together a basic meatloaf and topped it with my Vanilla Mashed Sweet Potatoes.  As written, the recipe is not Whole30 complaint, but if you omit the glaze and dairy it will be.

And think how much fun it will be to tell your kids you’re making cupcakes for dinner.

Meatloaf Cupcakes with Sweet Potato Frosting
Meatloaf Cupcakes with Sweet Potato Frosting
Serves: 8
  • 2 pounds ground beef, preferably grass-fed
  • 2 large eggs
  • 1 medium yellow onion, diced
  • 1 small red or yellow bell pepper, diced
  • 2 tablespoons lard or butter
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon freshly-ground black pepper
  • 2 tablespoons Mrs. Dash steak seasoning
  • 1/2 cup homemade chili sauce or ketchup
  • 1 large sweet potato
  • 2 tablespoons bacon fat or butter
  • 2 tablespoons coconut milk mixed with 2 tablespoons water OR 1/4 cup half and half
  • salt and freshly-ground pepper to taste
  1. Preheat oven to 350F.
  2. Melt the lard or butter in a small skillet over medium-low heat. Cook the onion and bell pepper until the soft and the onion is translucent, about 5 minutes.
  3. In a large bowl, combine the ground beef, eggs, onion/pepper mixture, salt, pepper and steak seasoning, mixing well with your hands. Divide the meat into 8 equal portions about the size of a baseball; place each portion in the cup of a standard-size muffin tin. Thinly spread 1 tablespoon of the chili sauce over the top of each cupcake.
  4. Place the muffin tin on a foil-lined, rimmed baking sheet; bake the cupcakes for 35 to 45 minutes, or until cooked through. Carefully remove each cupcake to a paper towel-lined plate.
  5. While the cupcakes are baking, bring two quarts of water to a boil in a large saucepan. Peel and cube the sweet potato and drop into the boiling water; reduce the heat slightly and continue to boil until the potato is tender, about 10 to 12 minutes.
  6. Drain the potato and return to the saucepan; place over medium-high heat, shaking the pan occasionally, until the moisture has evaporated. Remove from heat and add the bacon fat or butter, coconut milk or half and half; mash with a potato masher until smooth and creamy, but still thick, adding more coconut milk or half and half if necessary. Season to taste with salt and pepper. Keep warm.
  7. Fill a pastry bag, fitted with a large round or star tip, with the mashed sweet potatoes and pipe onto the tops of the meatloaf cupcakes. Sprinkle with a little finely chopped parsley, if desired, and serve.
  8. Nutrition (per serving): 427 calories, 31.9g total fat, 137.7mg cholesterol, 732.4mg sodium, 479.8mg potassium, 10.8g carbohydrates, 1.4g fiber, 6.7g sugar, 22.5g protein.


27 thoughts on “Meatloaf Cupcakes with Sweet Potato Frosting”

  1. I’m giddy about the printing tool! I think it’s cool. I wish the rating ability was provided without commenting, but maybe you don’t care about someone unwilling to make a comment!

    This would have been a great Make Ahead Monday meal – certainly something good to keep in the fridge for a hungry teenager or a night off cooking. I’m not sure why this isn’t Whole 30 if Coconut Milk and bacon is used. ???

    1. Yup, one cupcake is a serving. I wouldn’t worry too much about the calorie content as stated in the nutritional information – my recipe software is calculating that based on the raw weight of the meat. Much of the fat renders out when cooking. So if one muffin weren’t quite enough for an adult, you could at least indulge in at least 1 1/2 muffins.

  2. Love the new printing tool! Now, you just have to figure out how to let us all save our recipes on your site in a little “recipe box” thingy! Oh, am I asking for too much?

    These are so CUTE! I bet they could be made in little mini-muffin pans and served as appetizers, don’t you think?

    1. Well, I could do that, but then you’d all have to log on to save the recipes and access your recipe box. In the meantime, I’m working on something similar – it’s called a “cookbook.” 😛

      They ARE cute, aren’t they? I think the appetizer idea is great!

  3. This looks yummy! I am sure my little Yanna would love cupcakes for dinner ( as what she always requests, or ags me to serve for dinner…) Love that this dish is healthy too. Great post!

  4. I have to say I will miss being able to download a PDF of the recipe, since I have a folder on my desktop where I put PDFs of your recipes that I intend to use, and I tend to work off my computer rather than printing them. However, it sounds like a lot of other people like the new format/print function, and it’s great that it is so much less work, so it isn’t a huge deal to me.

    The cupcakes look adorable!

    1. You can generate a pdf from this new tool – it was the first thing I tried (I use the free pdf printer Primo Pdf). Or you can wait and buy the cook book 😉

  5. My littler sister recently got into baking, and was lamenting that she couldn’t bake me something for my birthday due to my way of eating…but now I know exactly what to suggest! ; )

  6. These look awesome and I plan on making them as soon as I get a cupcake tin 🙂 Could lard or coconut fat be subbed for the bacon fat or butter on whole30? I have had trouble finding nitrite/nitrate free bacon, I’m sure ghee could be subbed for butter, it is on the whole30 exception list on the newest version.

  7. Recipe imported flawlessly into Paprika (on my iPhone) in the new format — love it!! — except it inserted a photo of some guy instead of meat.

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