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Sausage Meatloaf Cupcakes

Published on February 2, 2017 | By
    • Yield
    • 12 cupcakes

By Corie Cameron

Everyone loves cupcakes, and we love them even more when they are made from sausage!!  These cupcakes, by blogger Corie Cameron, are paleo and completely Whole30 compliant. They’re easy, delicious, and kids love them too! See full step-by-step picture-by-picture directions on Corie’s site, Good Life Everyday!

Sausage Meatloaf Cupcakes recipe #recipe #sausage

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Ingredients

  • For the Whipped Sweet Potato Frosting:
  • 4 Sweet Potatoes
  • 1/4 cup coconut milk
  • 1 tbsp ghee (clarified butter) 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, or 1 Hot Italian Sausage Roll
  • 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

Instructions

  1. 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.”
  2. 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.
  3. Add the beef, Isernio's sausage, celery, almond flour, egg, and spices to a big bowl.
  4. Add the cooked onions and garlic last, so they don't bun your hands or cook the egg. Mix everything up using your hands.
  5. To check the seasoning, cook up a little bit of the mixture. Adjust as needed with the remaining mixture.
  6. Portion out the meat 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!)
  7. Bake the cupcakes for 30 minutes.
  8. When the sweet potatoes are cooked and have cooled enough to handle, scoop out the flesh into a mixing bowl.
  9. Add the coconut milk and ghee. Mix thoroughly and taste for seasoning. Using the whisk attachment, whip the potatoes until thoroughly mixed and fluffy.
  10. Portion some of the potato puree into a small ziplock or pastry bag. Cut off the tip and pipe the potatoes onto the meat cupcakes.
  11. Garnish each cupcake with scallions or chives and place on a serving tray. I found each adult can eat two or three of these, and children were satisfied with one.
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