On weeknights when the family’s schedule feels like a whirlwind, these BBQ Meatloaf Muffins with Sweet Potato Topping come to the rescue as a quick, comforting meal that everyone digs into without complaint. The smoky barbecue flavor mixed into tender ground beef creates individual portions that bake up juicy. Meanwhile, the creamy sweet potato topping adds a naturally sweet, velvety finish that elevates the whole dish. It’s a smart way to sneak in veggies and keep dinner simple yet satisfying.
I appreciate how these muffins reheat beautifully for lunch the next day. They stay moist thanks to the built-in portion size. They’re perfect for busy moms juggling work and kids’ activities. This offers a homemade taste that feels special without hours in the kitchen. Plus, the no-sugar-added barbecue sauce keeps things lighter. It appeals to anyone watching their intake.
Why We Love This Recipe
- Portion-Controlled Fun: These individual muffins make serving family dinner effortless. They also help with mindful eating.
- Flavorful Twist: The barbecue infusion brings smoky depth to classic meatloaf. It’s balanced by the sweet potato’s natural creaminess.
- Quick Prep Time: Ready in under 40 minutes. Ideal for weeknight meals without sacrificing taste.
- Versatile Appeal: Kid-friendly yet sophisticated enough for adults. Includes easy dairy-free options.
Ingredients to make BBQ Meatloaf Muffins with Sweet Potato Topping
The combination of lean ground beef with tangy barbecue sauce and earthy sweet potatoes creates a balanced, hearty dish. It’s both comforting and nutritious. Opting for high-quality, no-sugar-added barbecue sauce enhances the savory notes without excess sweetness.
- Lean ground beef – forms the base for juicy, protein-packed muffins.
- Olive oil – used to sauté aromatics for added flavor depth. Swap with avocado oil if preferred.
- Onion – finely minced for subtle sweetness and texture in the meat mixture.
- Garlic cloves – minced to infuse aromatic savoriness throughout the meatloaf.
- No-sugar-added barbecue sauce – provides smoky tang without added sugars. Essential for the signature flavor.
- Dried thyme – adds herbal warmth to complement the barbecue notes.
- Salt – seasons the meatloaf and topping for balanced taste.
- Black pepper – brings mild heat to enhance overall seasoning.
- Sweet potatoes – peeled and cubed for the creamy, naturally sweet topping.
- Coconut oil – melts into the puree for richness. Use ghee or butter as an alternative.
Continue scrolling for expert tips and the full recipe with precise measurements in the card below.
How to Make BBQ Meatloaf Muffins with Sweet Potato Topping
Step 1: Preheat the oven
Preheat your oven to 350°F. This temperature ensures even baking for tender results without drying out the meat.
Step 2: Sauté the aromatics
Heat olive oil in a skillet over medium heat. Then add minced onion and cook until softened, stirring occasionally. Stir in minced garlic and cook for 30 seconds until fragrant. Then remove from heat to cool slightly.
Step 3: Mix the meatloaf
In a bowl, combine ground beef, the onion-garlic mixture, barbecue sauce, thyme, salt, and pepper. Mix gently with hands or a spoon until just combined. This keeps the texture light.
Step 4: Fill and bake the muffins
Divide the mixture evenly into 12 muffin pan wells. Bake for 20 minutes until no longer pink in the center. Check to avoid overcooking for juiciness.
Step 5: Prepare the sweet potatoes
While baking, cook cubed sweet potatoes by steaming, baking, or microwaving until very tender. About 10-12 minutes for steaming. Drain if needed.
Step 6: Puree the topping
Transfer tender sweet potatoes to a food processor or bowl. Add coconut oil and salt. Then puree until smooth or mash with a fork for creaminess.
Step 7: Top and serve
Remove muffins from oven. Spoon or pipe the sweet potato puree on top. Drizzle with extra barbecue sauce if desired and serve warm.
Pro Tips for Success
- Use No-Sugar BBQ: Choose no-sugar-added sauce to control sweetness. This keeps the dish lighter overall.
- Don’t Overbake: Pull muffins out at 20 minutes to maintain juiciness. Internal temperature should reach 160°F.
- Prep Topping Ahead: Cook sweet potatoes up to 2 days in advance. Store in the fridge for faster assembly.
- Go Dairy-Free: Swap butter for coconut oil or ghee in the topping. This accommodates dietary needs easily.
How to Serve BBQ Meatloaf Muffins with Sweet Potato Topping
Garnishes
I like to finish these muffins with a sprinkle of chopped fresh parsley. It offers a bright, herby contrast that adds color and freshness. A light drizzle of extra barbecue sauce brings glossy shine and extra smokiness. For a touch of crunch, toasted breadcrumbs scattered on top provide texture against the creamy sweet potato.
Side Dishes
Pair the muffins with steamed green beans or a simple salad. This balances the hearty flavors with crisp freshness. Roasted broccoli adds a nutty earthiness that complements the sweet potato topping nicely. Corn on the cob offers a sweet, juicy side. It echoes the dish’s American comfort vibe.
Creative Ways to Present
Arrange the topped muffins on a platter with toothpicks. This allows easy grabbing at casual family dinners. For a fancier touch, pipe the sweet potato in swirls to mimic mashed potato peaks. Serve in mini cast-iron skillets for a cozy, rustic presentation. It impresses guests.
Make Ahead and Storage
Storing Leftovers
I store any uneaten BBQ Meatloaf Muffins with Sweet Potato Topping in an airtight container in the fridge. They keep well for up to 3 days. The individual size helps prevent sogginess. Just cover the container tightly to maintain moisture.
Freezing
These muffins freeze beautifully. I wrap each one individually in plastic wrap. Then place them in a freezer bag for up to 2 months. The sweet potato topping holds its creaminess when thawed. Label with the date to track freshness.
Reheating
For quick reheating, I pop a muffin in the microwave for 1-2 minutes on medium power. Cover with a damp paper towel to keep it moist. In the oven at 350°F for 10 minutes works too. Tented with foil avoids drying the topping. This preserves the juicy texture every time.
Print
BBQ Meatloaf Muffins with Sweet Potato Topping
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Individual-sized meatloaf muffins infused with BBQ sauce and topped with creamy sweet potato puree for a flavorful, family-friendly dinner twist on classic meatloaf.
Ingredients
- For the Meatloaf:
- 1 1/2 lbs lean ground beef
- 2 teaspoons olive oil (or other cooking oil like avocado oil, coconut oil, ghee)
- 1 small onion, finely minced
- 3 garlic cloves, peeled and minced
- 1/2 cup no-sugar-added barbecue sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- For the Sweet Potato Topping:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon coconut oil or ghee (or butter)
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a small skillet, heat the olive oil over medium heat. Add the minced onions and sauté, stirring occasionally, until they begin to soften.
- Add the minced garlic to the skillet and cook for another 30 seconds until fragrant. Remove from heat.
- In a medium bowl, combine the ground beef, the cooked onion and garlic mixture, barbecue sauce, dried thyme, salt, and black pepper. Use your hands or a spoon to mix thoroughly until just combined.
- Divide the meatloaf mixture evenly among the 12 wells of a standard muffin pan.
- Bake in the preheated oven for 20 minutes, or until the meatloaf is no longer pink in the center. Avoid overcooking to keep them juicy.
- While the meatloaves are baking, prepare the sweet potato topping. You can bake, steam, or microwave the peeled and cubed sweet potatoes until they are very tender. Steaming typically takes 10-12 minutes.
- Once tender, drain the sweet potatoes (if steamed) and transfer them to a food processor or a bowl. Add the coconut oil (or butter/ghee) and salt. Puree until smooth in a food processor, or mash thoroughly with a fork until creamy.
- Once the meatloaves are cooked, remove them from the oven. You can either spoon the sweet potato topping onto each meatloaf muffin, or for a more decorative finish, transfer the sweet potato puree to a piping bag (or a zip-top bag with a corner snipped off) and pipe the topping onto each muffin.
- Serve the BBQ Meatloaf Muffins immediately. Optionally, drizzle with extra barbecue sauce and garnish with chopped fresh parsley.
Notes
- Avoid overcooking the meatloaf muffins to keep them juicy and tender.
- No-sugar-added barbecue sauce is recommended to keep the recipe lower in sugar.
- The sweet potatoes can be prepared in advance and stored in the fridge for up to 2 days.
- For a dairy-free version, use coconut oil or ghee instead of butter.
