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Cinnamon Apple Meatloaf Cupcakes

We have been in a dinner rut, rotating the same 6 meals over and over and over and over again since school started. I love trying new dinner recipes (and creating my own), but I've been discouraged; Lately, when I try to break free and try something new I've been getting some major push back from my kids. My boys are not the pickiest of eaters, but they definitely have their preferences and are not fond of trying anything new. In an effort to keep dinner time pleasant I've been rotating their favorite meals. But, this strategy won't work for our family long term - my husband and I love variety and I know it's best to expose my boys to different types of foods to expand their palates, offer a variety of nutrients and encourage them to try new things.



This week the time had come to break free from the rut and try something new. Meatloaf isn't necessarily a new meal in our house, but it is one that has recently been resisted. And sweet potatoes have been a no-go for years unless they were in french fry or chip form.


My goal: to re-introduce meatloaf and to introduce sweet potatoes in a form other than french fries.


In an effort to minimize complaining, I decided to make this meal fun - and what's more fun than cupcakes and sprinkles?!


Outcome: I was met with a little resistance; the classic "I hate meatloaf" and "this looks disgusting" phrases were tested. (Seriously... dinner has sprinkles on it!) But, after they took a bite they were sold. Both of our boys ate everything on their plates! (and this rarely happens). So I have to say that 'Meatloaf Cupcakes' were a success.


Here is the recipe:


Sweet Potato 'Frosting'

1 Sweet Potato (peeled and cubed)

2 Tablespoons Ghee

2 Tablespoons Coconut Milk (full fat)

1 teaspoon Vanilla

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon cinnamon

10 drops monk fruit sweetener or other sweetener of choice

Sprinkles (optional) (I use the Whole Foods 365 brand because it's free of artificial dyes)


Meatloaf

Cupcake tins

2 Tablespoon Coconut Oil

1 Pound Ground Chicken (we always use organic and try to also find pasture raised meats. Ground turkey would also work well in this recipe.)

1 Egg

1/4 White Onion (minced)

1 Garlic Clove (minced)

1 Apple (cored & diced)

1 teaspoon each of Garlic, Onion, Coriander and Salt

1/2 teaspoon Nutmeg

1 Tablespoon Coconut Flour


1. Preheat Oven to 350 degrees

2. Heat Coconut Oil in saute pan. Add Onion and Apples, saute 2 minutes. Add Garlic and saute another 2 minutes until apples are starting to soften. Remove from heat. Set aside

3. Boil Sweet Potato until soft

4. While sweet potato is boiling prepare meatloaf. In medium bowl, beat Egg. Combine Onion/Apple/Garlic mixture to Ground Chicken. Add Coconut Flour & all Seasonings

5. Separate meatloaf mixture into 8 muffin tins.

6. Cook for 20 minutes.

7. While meatloaf is cooking combine all ingredients for Sweet Potato Frosting in medium bowl. Whip ingredients together. Put mixture in frosting bag or sandwich baggie with tip cut off the end.

8. Remove meatloaf and 'frost' the muffins with the Sweet Potato Frosting. Add sprinkles (if using).

9. Cook in oven an additional 10 minutes.


10. Serve!


I hope you and your family enjoy this recipe! Let me know what you think!






DISCLAIMER:  PLEASE REMEMBER THAT ALL INFORMATION CONTAINED IN MY COURSES, POSTS , ON MY WEBSITE AND IN ALL MATERIALS IS FOR INFORMATION PURPOSES ONLY AND IS NOT A SUBSTITUTE FOR MEDICAL ADVICE. THIS INFORMATION HAS NOT BEEN EVALUATED BY THE FDA AND IS NOT INTENDED TO PREVENT, DIAGNOSE, TREAT OR CURE ANY CONDITION. PLEASE CONSULT YOUR  HEALTHCARE PROVIDER WHEN BEGINNING ANY DIET OR LIFESTYLE MODIFICATIONS.

The Nourished Mom

Blackstone, Ma 01504

Brandy@TheNourishedMom.com

Tel: (508) 951 6102

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© 2018 By Brandy Coffin