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BBQ Meatloaf Muffins with Sweet Potato Topping

BBQ meatloaf muffins with sweet potato topping bake in a standard muffin pan for individual portions with a barbecue glaze and smooth, mashed sweet potatoes. The centers finish at 160°F, making these savory muffins easy to serve straight from the pan.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato topping
  • 6 cup water
  • 1.5 lb sweet potatoes peeled and cut into 1-inch chunks
  • 2 tbsp unsalted butter
  • 0.25 cup milk
  • 1 tsp kosher salt divided (1/4 teaspoon for the topping and 3/4 teaspoon for the meatloaf)
For the meatloaf and glaze
  • nonstick cooking spray as needed, for the muffin pan
  • 1.5 lb ground beef 90% lean
  • 0.5 cup plain dry breadcrumbs
  • 0.5 cup yellow onion finely chopped
  • 1 egg large
  • 0.5 cup barbecue sauce divided (1/4 cup for the meatloaf and 1/4 cup for the glaze)
  • 1 tbsp Worcestershire sauce
  • 0.25 tsp black pepper

Equipment

  • 1 3-quart saucepan
  • 1 standard 12-cup muffin pan
  • 1 instant-read thermometer

Method
 

Make the sweet potato topping
  1. Preheat the oven to 375°F.
  2. Bring the water to a boil in a 3-quart saucepan.
  3. Add the sweet potatoes and cook for 12–15 minutes until fork-tender.
  4. Drain the sweet potatoes well and return them to the saucepan.
  5. Add the butter, milk, and 1/4 teaspoon salt, then mash until smooth.
  6. Cover the topping to keep warm.
Make the meatloaf
  1. Coat the cups of a standard 12-cup muffin pan with nonstick cooking spray.
  2. In a large bowl, combine the ground beef, breadcrumbs, onion, egg, 1/4 cup barbecue sauce, Worcestershire sauce, remaining 3/4 teaspoon salt, and black pepper; mix just until combined.
  3. Divide the mixture evenly among the muffin cups and bake at 375°F for 18 minutes.
Finish the muffins
  1. Brush the remaining 1/4 cup barbecue sauce over the meatloaf muffins.
  2. Spoon the sweet potato topping over them and bake for 8–12 minutes until the centers reach 160°F on an instant-read thermometer.
  3. Rest the muffins in the pan for 5 minutes.
  4. Carefully remove and serve.

Notes

For tender muffins, mix the meatloaf mixture just until combined. Refrigerate leftovers for 3–4 days; freeze yes. For a dairy-free swap, use dairy-free butter and milk.