Meatloaf Muffins with Sweet Potato Topping

This healthy meal is super easy and delicious. Not to mention - it bakes more quickly than a large meat loaf because of the smaller muffin size.

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 1 muffin

  • Calories 155
  • Carbohydrate 15 g
  • Protein 11 g
  • Fat 5.0 g
  • Saturated Fat 1.4 g
  • Sugars 4 g
  • Dietary Fiber 2 g
  • Cholesterol 50 mg
  • Sodium 100 mg
  • Potassium 350 mg

This Recipe Serves 12


Sweet Potato Topping
2 (12-ounce) sweet potatoes
1 tablespoon trans-fat free margarine

20 ounces lean ground turkey
1 egg, slightly beaten
1 tablespoon chili powder
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1/3 cup onion, finely diced
1/2 cup cornmeal or oats (gluten-free oats if following gluten-free diet)
2 tablespoons ketchup


  1. Preheat oven to 425 degrees F. Line a muffin pan with muffin papers.
  2. Clean the potatoes and prick them several times with a fork. Bake the potatoes in the oven for 20 minutes. Remove the potatoes from the oven and microwave them for an additional 5 minutes or until soft. Remove the skins from the potatoes and place the potatoes into a medium bowl. Mash with a potato masher and whisk in the margarine. Mix well.
  3. In a medium bowl, mix together the meatloaf ingredients.
  4. Scoop about ¼ cup meatloaf mixture into each lined muffin cup. Bake for 25 minutes.
  5. Top each cooked meatloaf muffin with a scoop of sweet potatoes.

MAKE IT GLUTEN-FREE: Use certified gluten-free oats or cornmeal and confirm all ingredients are gluten-free and this dish can be gluten-free.

Photo: Meatloaf Muffins with Sweet Potato Topping. PNC Photography, Photographer: Peter Papoulako

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