Meatloaf Muffins with Sweet Potato Topping

Meatloaf Muffins with Sweet Potato Topping
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.

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 min
  • Cook time
    50 min
  • Servings
    12 Servings
  • Serving size
    1 muffin
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 muffin
  • Amount per serving Calories 150

  • Total Fat 5g
    • Saturated Fat 1.4g
    • Trans Fat 0.1g
  • Cholesterol 50mg
  • Sodium 100mg
  • Total Carbohydrate 15g
    • Dietary Fiber 2g
    • Total Sugars 4g
  • Protein 11g
  • Potassium 350mg
  • Phosphorus 130mg


  • sweet potatoes
    2 (about 24 oz total)
  • margarine (trans-fat-free)
    1 tbsp
  • lean ground turkey
    20 oz
  • eggs (slightly beaten)
  • chili powder
    1 tbsp
  • black pepper
    1/4 tsp
  • garlic powder
    1 tsp
  • onion(s) (finely diced)
    1/3 cup
  • cornmeal or oats (gluten-free oats if following gluten-free diet)
    1/2 cup
  • ketchup
    2 tbsp


  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 1/4 cup meatloaf mixture into each lined muffin cup. Bake for 25 minutes.

  5. Top each cooked meatloaf muffin with a scoop of sweet potatoes.