| | |

Meatloaf Sweet Potato Muffins Recipe

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!

Meatloaf Sweet Potato Muffins on a plate

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.

Meatloaf Sweet Potato Muffins

Is a muffin a meal?

Yes, a muffin is a meal.

You’ll find this meatloaf sweet potato muffin recipe brings a whole new concept to muffin eating.

The savory meatloaf that you’re used to enjoying from a loaf style pan is a thing of the past.

Move forward to current times by eating a meatloaf muffin as a meal so that you can keep track of portion control easier and enjoy having a new way to serve your family meatloaf.

This recipe will encourage your kids to give each muffin a try because most kids associated muffins with sweetness.

Surely they’ll be shocked to bite into something that’s more savory than sweet but the presentation of a muffin for dinner is enough to convince any kid to try this meal idea when you serve it up at your next family dinner night.

I know that some people don’t like the texture of onions in their meatloaf, so if that part of my recipe keeps you from trying these sweet potato meatloaf muffins, simply exclude the diced onions.

Meatloaf Sweet Potato Muffins

This recipe will taste just fine without the diced onions.

While you can serve a side salad with your sweet potato meatloaf muffins, it’s not necessary.

These muffins will be a complete meal in one and can easily be frozen for reheating later.

If you’re out there looking for some freezer meal ideas for meal planning, you may want to consider adding these meatloaf muffins to your list.

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!

Disclosure: This blog post contains affiliate links for products we believe you’ll love. So if you make a purchase from one of these links, Sweet and Savory Morsels may make a small commission at no additional cost to you. And remember, we only recommend items that we use and love.

Kitchen Tools You Will Need

The Full ingredient list and directions are found below in the printable recipe card

Meatloaf Sweet Potato Muffins

Meatloaf Sweet Potato Muffins Ingredients

Yields: 14 muffins

Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes

Ingredients:

Meatloaf:

grass-fed ground beef

onion

eggs

cassava flour

dried basil

garlic powder

Himalayan pink salt

black pepper

Avocado oil for greasing muffin tins

Topping:

sweet potatoes

Himalayan pink salt

Whole 30 compliant barbecue sauce (links below)

Optional garnish: fresh parsley

Meatloaf Sweet Potato Muffins Directions

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. While sweet potatoes bake, finely dice the onion.
  4. 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.
  5. Grease muffin tins generously with avocado oil.
  6. Divide the meat into muffins tins – filling to the top of each cup.
  7. Bake in the middle rack of the oven for 30-35 minutes or until the insides are no longer pink. 
  8. 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. 
  9. 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. 
  10. Drizzle with Whole 30 compliant barbeque sauce and garnish with freshly chopped parsley if desired.

Meatloaf Sweet Potato Muffins

Kelly
Are you looking for a delicious treat that’s Whole 30friendly, gluten-free, and nut-free? Then you’ve come to the right place. TodayI’m sharing a delicious muffin recipe that you can serve for dinner. Yes, you read that correctly, muffins for dinner!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course lunch, Main Course
Cuisine American
Servings 14 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 make it, or any of our other recipes, let us know! Share your pics on Instagram or Facebook, tagging us @sweetandsavorymorsels and using the hashtag #sweetandsavorymorsels!

If your looking for more delicious recipes you should check out the following.

Meatloaf Sweet Potato Muffins

Sharing is caring!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.