Meatloaf Sweet Potato Muffins
Today I'm sharing a delicious meatloaf sweet potato muffins recipe that you can serve for dinner. Yes, you read that correctly, muffins for dinner!
Are you looking for a delicious treat that's Whole 30 friendly, gluten-free, Paleo, and nut-free? Then you've come to the right place.
In all reality, you can enjoy these meatloaf sweet potato muffins any time of the day, but they certainly work well for a quick meal idea during your busy week.
I love that these muffins appear to be a sweet muffin treat when in reality it's a muffin meal.
I love the unique twist of decorating your meatloaf muffins with a sweet potato mashed up into a frosting-like appearance.
Drizzle some Whole 30 friendly barbeque sauce on top and bite into this yummy muffin for your next meal.
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How To Store Meatloaf Sweet Potato Muffins
If you're planning to store your meatloaf sweet potato muffins in the freezer, you'll want to refrain from adding the sweet potato mixture on top and allow the muffins and topping to cool.
Store the muffins in a freezer friendly bag, and the sweet potato mixture in a freezer-friendly container.
Seal each up airtight and store in your freezer for a later weekday treat at lunchtime or dinner time.
Exchange your traditional thinking of muffins with my flavorful meatloaf sweet potato muffins recipe below.
You'll just need a few ingredients and about 45 minutes to complete this magical meatloaf muffin recipe tonight!
Meatloaf Sweet Potato Muffins Ingredients
For the meatloaf:
- grass-fed ground beef
- onion
- eggs
- cassava flour
- dried basil
- garlic powder
- Himalayan pink salt
- black pepper
- Avocado oil for greasing muffin tins
For the topping:
- Sweet potatoes
- Himalayan pink salt
- Whole 30 compliant barbecue sauce (links below)
- Optional garnish: fresh parsley
Meatloaf Sweet Potato Muffins Step-by-step instructions
- Preheat oven to 375 degrees F.
- Scrub and dry sweet potatoes. Cut them in half horizontally and place them skin-side up on a baking sheet. Place in preheated oven for 30 minutes.
- While sweet potatoes bake, finely dice the onion.
- In a large bowl, add ground beef, diced onion, eggs, cassava flour, basil, garlic, and salt and pepper. Use clean hands to mix until just combined.
- Grease muffin tins generously with avocado oil.
- Divide the meat into muffins tins - filling to the top of each cup.
- Bake in the middle rack of the oven for 30-35 minutes or until the insides are no longer pink.
- Once sweet potatoes finish baking, allow them to cool on the counter for a few minutes. Once cooled, use a spoon to scoop out the insides and place in a medium-sized bowl. Add ½ teaspoon of salt. Smash sweet potatoes with a fork until smooth.
- Spoon sweet potato topping onto meatloaf muffins or add sweet potato filling to a sandwich bag and snip off the corner to pipe filling onto muffins.
- Drizzle with Whole 30 compliant barbeque sauce and garnish with freshly chopped parsley if desired.
Liked this recipe? Try these easy recipes as well:
Meatloaf Sweet Potato Muffins
Ingredients
Meatloaf
- 2 pounds grass-fed ground beef
- 1 medium onion finely diced
- 3 eggs
- ¼ cup cassava flour
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon himalayan pink salt divided
- ½ teaspoon black pepper divided
- Avocado oil for greasing muffin tins
Topping
- 6 medium sweet potatoes
- ½ teaspoon himalayan pink salt
- ¾ cup Whole 30 compliant barbeque sauce
- Optional garnish: fresh parsley
Instructions
- Preheat oven to 375 degrees F.
- Scrub and dry sweet potatoes. Cut them in half horizontally and place them skin-side up on a baking sheet. Place in preheated oven for 30 minutes.
- While sweet potatoes bake, finely dice the onion.
- In a large bowl, add ground beef, diced onion, eggs, cassava flour, basil, garlic and salt and pepper. Use clean hands to mix until just combined.
- Grease muffin tins generously with avocado oil.
- Divide the meat into muffins tins - filling to the top of each cup.
- Bake in middle rack of oven for 30-35 minutes or until the insides are no longer pink.
- Once sweet potatoes finish baking, allow them to cool on the counter for a few minutes. Once cooled, use a spoon to scoop out the insides and place in a medium sized bowl. Add ½ teaspoon of salt. Smash sweet potatoes with a fork until smooth.
- Spoon sweet potato topping onto meatloaf muffins or add sweet potato filling to a sandwich bag and snip off the corner to pipe filling onto muffins.
- Drizzle with Whole 30 compliant barbeque sauce and garnish with freshly chopped parsley if desired.
What's Next
If you get a chance to try it, let us know! Leave us a comment below, or share it with a picture on Instagram or Facebook!
