Dinner can be tasty, healthy, fun and something the whole family can enjoy. Here’s a recipe for gluten-free meatloaf with dairy free mashed potatoes that even looks like cupcakes. This is a meatloaf recipe that kids and adults will love.
If you’re looking for a new comfort dinner recipe, this just may be it. Meatloaf is one of the comfort food recipes that my family really enjoys. But in years past when I’ve made meatloaf, I admit to making it with seasoning mixes and other foods that just aren’t healthy. It was time for a recipe re-do using real food and ingredients.
A dinner recipe that I know is healthy, tasty as well as gluten free. This is one of those recipes that will be a family favorite. My kids went crazy over the fact this meatloaf is individually portioned and looks just like cupcakes. I even let them pick which meatloaf cupcake they wanted. And yes, the “frostings” (in this case mash potatoes), even taste different.
I used spinach, sriracha and pumpkin to flavor the mashed potatoes and give them each a unique flavor. Sprinkles came in the form of flavored salts like merlot, floral sea salt, dried thyme and Himalayan sea salt. But let your imagination go crazy with the toppings here.
When making mini meatloaf in cupcake pans, extra fat drainage can be a problem. To minimize that, I used 90/10 ground beef and a special meatloaf muffin pan. It has little holes on the bottom that help the fat drain out. I imagine that after this, my family won’t let me go back to making meatloaf the same way again.
Since the mini meatloaves are each paired with mashed potatoes, all you need to round out this healthy dinner is a green salad. One of the challenges people face that want to eat healthier or desire to go gluten-free is, “Now, what do I eat?”. Hopefully, this meatloaf cupcake recipe helps to solve this problem.
Dinner can be healthy, fun and delicious all at the same time. Let me show you how.
This cupcake meatloaf recipe was featured LIVE on Good Morning Washington. Watch the full tv segment here:
Meatloaf Cupcakes with Dairy Free Mashed Potatoes
A healthy dinner recipe for meatloaf cupcakes made with real mashed potatoes. This recipe is also dairy and gluten-free.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6-8 1x
2 lbs (90/10) ground beef
1/2 cup ground almond flour
1 egg beaten
3/4 tbsp Adobo seasoning or multi-purpose seasoning
1/2 tsp salt
1 tsp fresh cracked pepper
1/2 tsp granulated garlic powder
1 tsp dried thyme
1 tsp dried oregano
2 tbsp minced onion
1 tbp water
Frosting (mashed potatoes)
4 white potatoes
3/4 cup macadamia nut milk
1 1/2 tsp olive oil
1/8 tsp salt
1/8 tsp garlic powder
3 tbsp ketchup
1/4 tsp paprika
fresh cracked pepper
Preheat oven to 350F.
Mix all ingredients well in a large bowl.
Form into balls and place in muffin tin and place in oven.
Bake for 15 minutes.
While the meatloaf is baking, make the mash potato frosting and the glaze (see recipes below).
Brush meatloaf with glaze. Bake for 5 to 10 more minutes more then move on to “potato frosting”. See recipe below.
Top with desired “potato frosting” flavor.
Sprinkle with an arrangement of desired sea salt and toppings.
Mash Potato Frosting
Boil white potatoes on medium high until fork tender. About 15-20 minutes.
Use a potato ricer to get the boiled potatoes to a rice-like consistency.
Put the potatoes into the food processor.
Add milk, salt, garlic powder and olive oil and blend until smooth.
Evenly divide the mashed potatoes according to how many types of “frosting” you would like.
Some flavor ideas and combinations
pumpkin mashed potato (add cooked canned pumpkin to your mash)
hot mash potato (add some ketchup and a couple drops sriracha sauce to your liking)
green mash potato (add cooked steamed spinach or some cooked pureed kale)
Mix ketchup, paprika and salt.
Once the meatloaf is cooked. Brush with glaze and bake. Top each meatloaf with desired mash potato frosting (see description above).