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Meatloaf Cupcakes


  • 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


  • 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.