Sausage Meatloaf Cupcakes

Meatloaf cupcakes are something I've been dreaming of making for a while. I thought they would be fun and whimsical and a great idea for kids. I also wanted to boost the flavor of these little cakes by adding a good amount of sausage. This particular meatloaf mixture is 50% lean ground beef and 50% Hot Italian Sausage.

The Isernio's Sausage has been a lifesaver and game-changer for Whole30. Almost all of their sausages are clean! There's no sugar, dairy, additives or awful hormones in them. They're delicious and perfectly juicy too. They are my go-to for cooking almost anything lately, and they're locally made so I like supporting them! (Where to buy Isernio's)

These cupcakes are paleo and completely Whole30 compliant. They're fast, easy, and delicious! 


For the Whipped Sweet Potato Frosting: 

  • 4 Sweet Potatoes 
  • 1/4 cup coconut milk 
  • 1 tbsp ghee or coconut oil 
  • 1 tsp salt 

For the Cupcakes:

  • 1 tbsp Avocado Oil 
  • 1 small onion, diced 
  • 3 cloves garlic, minced 
  • 1 pound lean ground beef 
  • 1 pound Isernio's Hot Italian Sausage, taken out of the casings
  • 2 ribs of celery, small diced
  • 1/3 cup almond flour 
  • 1 egg 
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt 
  • 1 tsp black pepper 
  • 2 scallions or chives, sliced thin for garnish

Preheat the oven to 350. Place the sweet potatoes on a lined baking sheet (they ooze a syrupy-like substance that's hard to clean when they roast.) and pierce them all over with a fork. Place them in the oven to bake for one hour, or until you can easily poke them with a fork. When the potatoes come out, leave the oven on for the cupcakes.

Heat the oil in a pan over medium heat. Add the onions and garlic and fry until softened and aromatic, about 5 minutes. Take them off the heat and set aside. 

Add the beef, Isernio's Sausage, celery, almond flour, egg, and spices to a big bowl. 

Add the cooked onions and garlic last, so they don't bun your hands or cook the egg. Mix everything up using your hands. 

To check the seasoning, use a chef tip and cook up a little bit of the mixture. You can't try it raw because of all the raw meat, but if you saute up a tiny portion, you will know how the final product will taste! 


Place the meat-sausage mixture in a 12-cup muffin tin. You don't need liners for the cupcakes or oil for the pan, because the fat in the meat will cook out and do that for you. (If you want to serve these for a party, cupcake liners might be fun!) 


Bake the cupcakes for 30 minutes. 


When the sweet potatoes are cooked and cool enough to handle, scoop out the flesh and put it in a mixing bowl. 

Add the coconut milk and the ghee (clarified butter). Mix thoroughly and check for seasoning. Using the whisk attachment, whip the potatoes until thoroughly mixed and fluffy. 


Take some of the potato puree and add it to a small ziplock or pastry bag. Cut off the tip and pipe the potatoes onto the meat. 


Aren't they Cute!?!?


Garnish each cupcake with the scallions or chives and place on a serving tray. I found each person could eat two or three of these, and children were satisfied with one. 


Enjoy! If you make these make sure to tag #goodlifeeveryday and #Iserniossausage! Happy Cooking!