Meatloaf cupcakes are a kid-friendly comfort food that cooks much faster than a traditional meatloaf! This dish is filled with anti-inflammatory spices and is SCD, Paleo, Whole30, gluten free, grain free, dairy free, and soy free.
The last few weeks have been tough as my 2-year-old daughter has decided to boycott every meal I prepare for her!
We have a rule that she has to try a bite of everything on her plate and if she doesn’t like it after that bite then she doesn’t have to eat anymore (risky I know but 99% of the time she continues eating after that initial bite). The problem is convincing her to take that first bite!
So, in an attempt to entice her, I made these little meatloaf “cupcakes” that are topped with mashed cauliflower! So cute right?! I bet you’re wondering if it worked? The answer is no, no it did not! We had to beg and plead for her to take a bite and after 15 minutes she finally did and then ate the whole thing!
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Not only are these meatloaf cupcakes adorable, they cook in just twenty to twenty-five minutes, significantly faster than a large meatloaf which can take around an hour.
what ingredients are in turmeric meatloaf cupcakes?
- ground beef
- Spanish onion
- green bell pepper
- red bell pepper
- almond flour
- sea salt
- minced garlic
- ground cumin
- freshly grated ginger
- strained tomatoes
If you’re unfamiliar with turmeric, it’s a warm almost earthy tasting spice that’s used in mostly savory Asian and Middle Eastern dishes. It’s a high anti-inflammatory spice BUT needs to be paired with black pepper to help with being effective.
Any kind of nut flour, except coconut flour, can be used for this recipe.
How to make meatloaf cupcakes
Begin by finely chopping the onion, green bell pepper, and red bell pepper. Saute the veggies over medium-high heat until soft and the onion begins to look translucent. Add the minced garlic and cook for one more minute before transferring to a large bowl to cool.
Once cooled, add a large beaten egg to the bowl along with the almond flour, grated ginger, salt, strained tomatoes, cumin, turmeric, and black pepper.
Whisk the ingredients together before adding the ground beef to the bowl. Use your hands to mix until well incorporated. Try not to over mix or the meat will turn out tough!
Take about 1/2 cup of the meatloaf mixture and form into a ball before pressing it into a muffin tin. Continue this process with the remaining mixture.
Bake on the center rack of the oven until the sides of the meatloaf have pulled away from the muffin tin and a meat thermometer reads 160F.
Allow to cool for about five minutes before topping with reserved strained tomato sauce and mashed cauliflower.
As you can tell from the photos, I piped the mashed cauliflower onto the meatloaf but you could easily place a big dollop on top and then use a fork to fluff it up and make it look pretty! Hope you enjoy !
Need more dinner ideas?!
- Cuban Picadllio
- Seared Scallops with Parmesan Cauliflower Risotto
- Shepherd’s Pie with Mashed Cauliflower
- Noodle-less Butternut Squash Lasagna
If you’ve made this recipe, be sure to leave a comment and star rating below!
- 1 lb ground beef
- 1/4 cup Spanish onion, chopped
- 1/4 cup green bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 1 large egg
- 1/2 cup almond flour, or any nut flour with the exception of coconut flour
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
- 1 tsp minced garlic
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp freshly grated ginger
- 1 cup strained tomatoes
- 1 Tbsp olive oil
- Preheat oven to 350F.
- Saute the onions and peppers in olive oil over medium-high heat until soft and the onions have begun to look translucent. Add the minced garlic and cook for one more minute. Set aside to cool.
- Beat the egg in a large bowl. Add in 1/4 cup of the strained tomatoes and set the rest aside, it will be used to top the cupcakes later.
- Add all other ingredients except the ground beef and mix well.
- Use your hands to combine the ground beef and the other ingredients together. Make sure all ingredients are mixed evenly into the meat but try not to over mix.
- Roll 1/2 cup of the mixture into a ball before pressing into the muffin tin, making sure to leave a little space at the top. This should make about 10 "muffins". Top each muffin with a tablespoon of the reserved strained tomatoes.
- Bake for 20 to 25 minutes or until a meat thermometer reads 160F.
- Allow the meatloaf to rest for 5 minutes before gently removing from the muffin tin. Top with mashed cauliflower and serve warm.
- Store leftovers in an airtight container for 2 to 3 days.
- Cooked meatloaf cupcakes can be frozen (without the mashed cauliflower topping) and then defrosted at a later time.
- Top with Mashed Cauliflower for “cupcakes” or leave as is for meatloaf muffins!
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This post was originally published in July 2017 and was updated with refined directions in September 2019.