Now that summer is over I am ready to eat healthier. Yes, I know that sounds crazy but summers to me mean barbecues and margaritas! Both of which are deadly for your waistline. Besides, I want to head into the holidays healthy and at my fighting weight. Therefore I am on the lookout for recipes that are Whole 30 and Paleo compliant. I’m a huge fan of meatloaf because it’s delicious and a comfort food, so I was eager to share a healthy meatloaf recipe. Meatloaf is not only easy to make, it freezes well and is an economical way to eat meat. Try this meatloaf muffins recipe with sweet potato topping.

Meatloaf Muffins

I love meatloaf muffins! They are so cute. I used to make them for my son when he was younger because he loved meatloaf (I wish he still did). They’re also great because they’re pre-portioned making them an easy take-to-work lunch.They are single serve and easy to freeze. Therefore I thought why not make a Whole 30 meatloaf I can freeze and eat individually? If you are looking for a paleo meatloaf recipe or a gluten free meatloaf, look no further. This one checks all the boxes. Most importantly it tastes delicious. After all, why eat something that tastes bad – even if it’s healthy? I’d rather not eat it!

The sweet potato topping not only adds color it makes the meatloaf more moist. That’s important because a lot of meatloaf is dry. It does not have to be pretty either. You can pipe dollop, scoop or spread your sweet potato topping on and then add a little drizzle of your favorite barbecue or hot sauce. Just make sure it doesn’t have any added refined sugar or high-fructose corn syrup. You may be able to sneak this meatloaf to finicky eaters since it doesn’t look like regular meatloaf. Everyone in my family eats this recipe. In fact, I usually have the best of intentions of freezing a lot and wind up only freezing a few. I consider that a great problem to have!

Meatloaf Sweet Potato Muffins (Whole 30, Paleo, Gluten Free, Nut-Free)

Yields: 14 muffins

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

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 barbecue sauce (links below)

Optional garnish: fresh parsley

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 middle rack of 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 barbecue sauce and garnish with freshly chopped parsley if desired.

*Note – the meatloaves (without the topping) can be frozen and reheated with great results!

Whole 30 Compliant BBQ Sauce Options:

The New Primal Classic BBQ Cooking & Dipping Sauce, 12 Oz, $14.99

Tessemae’s All Natural Condiment 2-Pack (Organic Matty’s BBQ), $19.02

 

Yield: 14

Meatloaf Sweet Potato Muffins (Whole 30, Paleo, Gluten Free, Nut-Free)

Print

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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 (links below)
• Optional garnish: fresh parsley

Instructions

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 middle rack of 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.

Notes

The meatloaves (without the topping) can be frozen and reheated with great results!

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 325Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 74mgSodium: 1016mgCarbohydrates: 47gFiber: 3gSugar: 30gProtein: 17g

You may also like to try more of our healthy recipes like Must-Try Paleo Sweet Potato Tuna Cakes Recipe and Easy Broccoli Cheese Stuffed Chicken You Make In One Skillet.