Garden Meatloaf Cupcakes with Sweet Potato Mash Frosting

It takes 7-10 tries before you are able to acquire a taste for a food. With kids, it’s a great idea to make those “tries” count with recipes that are disguised as something they would otherwise enjoy.

Believe it or not, the zucchini and carrot doesn’t stand out in this recipe at all. The cupcake or muffin shape is very helpful for portion control as well.

Photo credit: A Healthier Michigan 

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Meatloaf cupcakes on a plate


Meatloaf Cupcakes

  • 1 lb. of extra lean ground beef
  • 1 lb. ground turkey
  • 4 cups of vegetables, food processed thoroughly; choose from zucchini, summer squash, bell peppers, cauliflower, carrots or your favorite vegetables
  • 1 small onion, finely diced
  • 2 eggs
  • 1 cup of bread crumbs or oatmeal
  • 2 cloves garlic, minced
  • 2/3 cup ketchup
  • 1 Tbsp. worchestershire
  • Salt and pepper

Sweet Potato Mash Frosting

  • 4-6 sweet potatoes, cooked until soft
  • ½ cup of butter
  • 1 tsp. salt

Garden Meatloaf Cupcakes with Sweet Potato Mash Frosting

1. Mix all meatloaf ingredients together in large bowl.
2. Grease muffin tins thoroughly.
3. Fill muffin tins by pushing down meatloaf mixture into each individual section.
4. Bake at 375 degrees F for 30-40 minutes, until meatloaf reaches internal temperature of 165 degrees F.
5. Once meatloaf is in oven, make sweet potato “frosting.” Cut sweet potatoes in half and scoop out inside with a spoon.
6. Combine sweet potato, butter and salt together. Mix thoroughly.
7. Once meatloaf is done, frost each meatloaf muffin with sweet potato frosting. You can use a piping bag, a spoon or fill a sandwich bag and cut the corner to “ice” the meatloaf.
8. Serve “cupcakes” hot. Enjoy!

The Food Network - Rachael Ray

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