Tuesday, August 19, 2014

The Best Meatloaf Cupcakes!

I don't know about you, but I love meatloaf! I could eat meatloaf several times a week! But we all know meatloaf is not the cleanest meal of the day. So how do we clean it up, and sneak in some healthy foods for the kids who like to hide their veggies? By making the best tasting meatloaf cupcakes ever!!! 

I made these, put them down on the table, and they were gobbled up by my kids & nieces super fast. So I am pretty sure this will be made a lot! It is also so easy to make, and easy to store for future meals. Since they are in the shape of a cupcake you can easily put them in a ziplock baggie and grab and go! (I am very big on the grab and go as I am always running somewhere with the kids, errands, etc)


2 lbs of Turkey Meat - cleanest and most all natural you can find
1 1/2 cup of all natural salsa
1 cup of whole wheat bread crumbs
2 large eggs
4 gloves garlic, minced
pinch of salt, pepper to taste
1/2 cup organic shredded cheese 

Coconut Oil

3-4 sweet potatoes
1/4 cup almond milk
chives (optional)


Preheat the oven to 375. Combine all ingredients (except potato, milk and chives) in a bowl and mix well. I like to use my hands to really make sure everything is mixed up together and evenly. This is also a fun step for the kids to help with! Spray your muffin tin with coconut oil. Scoop a ball of meat into each of the openings of the muffin tin. Place into oven for 25-35 minutes. While the muffins are cooking, make the mashed sweet potatoes to put on top as "icing". Peel and cut up into cubes the sweet potatoes. Boil them in to the water. When ready (5-7 minutes) drain and add the almond milk and mash up. You can add more milk if need be. Add in chives and a little pepper if you like. 

When the muffins are ready pop them out, place on a plate, "ice" with the sweet potatoes and viola! Mine didnt have any sweet potato icing....I was even lucky to get this picture before everyone ate them all up! 

I hope you all enjoy these as much as we do! 

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