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Meatloaf Sweet Potato Muffins

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



  • 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


  • 6 medium sweet potatoes
  • ½ teaspoon himalayan pink salt
  • ¾ cup Whole 30 compliant barbeque sauce
  • Optional garnish: fresh parsley


  • 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.