Go Back
White plate with whole30 meatloaf sweet potato muffins on it.

Whole30 Meatloaf Sweet Potato Muffins

These Whole30 meatloaf sweet potato muffins are nut-free, Whole30, gluten-free and Paleo!

Course Dinner
Cuisine American
Keyword Whole30, Paleo, gluten free, nut free, dairy free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 14 muffins



  • Avocado Oil for greasing tins
  • 1 Medium Onion finely diced
  • 3 Eggs
  • 2 lbs Ground Beef grass-fed
  • 1 Tsp Dried Basil
  • 1/4 Cup Cassava Flour
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Himalayan Pink Salt

Sweet Potato Topping:

  • Fresh Parsley optional
  • 6 Medium Sweet Potatoes
  • 3/4 Cup Whole30 Compliant Barbeque Sauce
  • 1/2 Tsp Himalayan Pink Salt


  1. Preheat the oven to 375 degrees.

  2. Give the sweet potatoes a good scrubbing and dry them off. Next cut the potatoes in half horizontally. Place the potatoes on a baking sheet with the skin-side up.

  3. Place the baking sheet with the potatoes in the heated oven for 30 minutes.

  4. In a large mixing bowl, add diced onions, beef, flour, eggs, basil, garlic, pepper, and salt. Mix until combined.

  5. Grease muffin pans with oil.

  6. Divide the meat mixture evenly into muffin tins. 

  7. Place them in the oven on the middle rack and bake for about 30-35 minutes. They are done when the insides are no longer pink.

  8. Remove sweet potatoes from the oven and place them on the counter to cool slightly. Then use a spoon to scrape out the potato. Add the scooped out potato to a medium-sized bowl.

  9. Add ½ teaspoon of salt (optional). Smash the potatoes with a fork until they are nice and smooth. 

  10. Spoon the potato onto the meatloaf muffins. You may find it easier to add filling to a sandwich bag or pastry bag and to pipe filling onto muffins.

  11. Drizzle BBQ sauce on top and garnish with some fresh parsley.