Easy Kid-Friendly Meatloaf Cupcake Recipe

You need a new ground beef recipe.

What? How’d I know that? Because I can read minds.

Okay. Not really. The truth is that I heard your family protesting yet another meatloaf all the way over here.

*sigh* Okaaay. It was actually my family doing the protesting. (Although my grain free meatloaf recipe is awesome!)

When we purchased a quarter of grass fed beef from our local farmer I ended up with 38 pounds of wonderful, grass-fed, ground beef to work my way through. I needed something beyond my usual meatloaf-chili-tacos rotation.

I created this recipe years ago and my family still loves it today. This meatloaf cupcake recipe has been with us through our real food transition, our paleo/primal preferences, and now our low-carb keto dinners.

See the recipe below and scroll down for a printable version if you need it.

Pin This Recipe for Later

Meatloaf Muffins Recipe

Meatloaf Pie Inspired Meatloaf Cupcakes

One of my favorite childhood dishes was my mother’s meatloaf pie. I didn’t believe her the first time she made it and I asked what we were having for dinner. In my tiny world pies were always sweet, never savory, and I might have gagged a little at the thought of a meat pie.

Of course, when I saw it, a pie-shaped meatloaf topped with thick, creamy mashed potatoes and neatly arranged strips of cheese, I was sold. Cheese makes me weak in the knees.

And so one day, as I looked at two pounds of boring ground beef begging me to turn it into something my boys wouldn’t snub, I expanded on my mother’s pie genius and decided to attempt meatloaf cupcakes.

They were a hit!

Low Carb Keto Meatloaf Cupcakes

As I mentioned earlier, this meatloaf cupcakes recipes has been with my family through all of our dietary preferences. We ate them piled high with creamy mashed potatoes when we transitioned to a real food diet. We switched to sweet potatoes when we went paleo/primal.

Now that our dinners are usually low carb keto, we skip the potato topping and just add cheese.

The customization options are endless for toppings or sides with these meatloaf cupcakes.

Grab the recipe today and wow your family tonight!

Scroll the bottom of the post to print the recipe.

Here’s the recipe!

Ingredients

For the meatloaf:
2lbs grass-fed ground beef
2 pastured eggs
3 tsp garlic powder
3 tsp onion powder
2 tsp paprika
1 tsp sea salt
1/4 tsp nutmeg
Optional–1/2 tsp ground mustard

For the mashed potatoes (if you don’t eat keto or low carb):
6 medium russet potatoes (3 large sweet potatoes)
1/2 c of whole, raw grass-fed milk (if you aren’t using raw whole milk, use a 1/4c whole milk, 1/4c cream.)
1/4 c butter (more if you’d like!)
1/4 c sour cream (optional–we like the tangy flavor, but I omit it when using sweet potatoes)
Himalayan Pink Salt to taste

Optional–shredded Gouda cheese

Peas, carrots (shredded or chopped), cheese, bacon, or other toppings

Instructions
1. Preheat oven to 375 degrees.
2. Line a muffin tin with paper muffin cups or grease the tin liberally with butter or coconut oil.
3. Mix all of the meatloaf ingredients together.
4. Bake for 30-35 minutes or until the meat reaches an internal temperature of 160 degrees.
5. Peel, wash and chop the potatoes.
6. Boil the potatoes until soft and then drain. (If using sweet potatoes, you’ll need to bake them first–400 degrees for an hour.)
7. With a hand mixer, mix all of the mashed potato ingredients together.
8. Put the mashed potatoes in a pastry bag and pipe onto the meatloaves. (No pastry bag? Snip the tip off of a gallon-sized Ziploc bag and insert a pastry tip. No pastry tip? Do a tiny snip of the bag and it will work as a round tip.)
9. Decorate with colorful veggies, cheese, bacon or whatever else seems yummy.

Print the Recipe

Meatloaf Cupcakes

Print Recipe

Ingredients

For the meatloaf:
2 lbs grass-fed ground beef
2 pastured eggs
3 tsp garlic powder
3 tsp onion powder
2 tsp paprika
1 tsp sea salt
1/4 tsp nutmeg
Optional--1/2 tsp ground mustard
For the mashed potatoes:
6 medium russet potatoes 3 large sweet potatoes
1/2 c of whole raw grass-fed milk (if you aren't using raw whole milk, use a 1/4c whole milk, 1/4c cream.)
1/4 c butter more if you'd like!
1/4 c sour cream optional--we like the tangy flavor, but I omit it when using sweet potatoes
Himalayan Pink Salt to taste
Optional--shredded Gouda cheese
Peas carrots (shredded or chopped), cheese, bacon, or other toppings

Instructions

Preheat oven to 375 degrees.
Line a muffin tin with paper muffin cups or grease the tin liberally with butter or coconut oil.
Mix all of the meatloaf ingredients together.
Bake for 30-35 minutes or until the meat reaches an internal temperature of 160 degrees.
Peel, wash and chop the potatoes.
Boil the potatoes until soft and then drain. (If using sweet potatoes, you'll need to bake them first--400 degrees for an hour.)
With a hand mixer, mix all of the mashed potato ingredients together.
Put the mashed potatoes in a pastry bag and pipe onto the meatloaves. (No pastry bag? Snip the tip off of a gallon-sized Ziploc bag and insert a pastry tip. No pastry tip? Do a tiny snip of the bag and it will work as a round tip.)
Decorate with colorful veggies, cheese, bacon or whatever else seems yummy.