Meatloaf Cupcakes topped with Mashed Potatoes
Prep time
Cook time
Total time
Serves: 6
  • 1 cup finely chopped kale (leaves only)
  • ½ cup shredded carrot
  • 1 cup diced sweet onion (about 1 small)
  • 1 tablespoon olive oil
  • 1½ teaspoon sea salt, divided
  • 2 slices sandwich bread (Kim uses Udi's Gluten-Free White Loaf)
  • ⅔ cup So Delicious Dairy Free Unsweetened Almond Plus Almond Milk, divided
  • ¼ teaspoon ground black pepper
  • 1 pound lean ground beef (90%)
  • 1½ pounds red potatoes
  • 2 tablespoons dairy-free margarine (such as Earth Balance Buttery Spread)
  1. Preheat the oven to 350ºF.
  2. Place the kale, carrot, onion, olive oil, and ¼ teaspoon salt into a nonstick skillet. Saute over medium heat for 5-6 minutes, until the vegetables are tender, aromatic, and the onions are translucent.
  3. In a large bowl, combine the bread and ⅓ cup almond milk. Allow the mixture to sit for a minute. Stir together to form a paste. Add ¾ teaspoon of salt and the pepper. Stir together.
  4. Fold in the sauteed vegetable and ground meat into the bread mixture. Avoid over mixing; simply fold the ingredients together until evenly distributed.
  5. Spray 6 openings in a standard muffin tin with nonstick cooking spray. Using a standard spring release ice cream scooper, scoop the mixture into 6 standard muffin tin opening.fin tin.
  6. Bake for 15- 20 minutes. The center of the meatloaves should be firm to the touch, but not hard.
  7. While the meatloaves are cooking, peel and dice the potatoes. Boil until tender, then drain. Place the potatoes into a stand mixer fitted with a paddle attachment.
  8. Add the buttery spread, remaining almond milk and salt. Whip until creamy and smooth, about 2 minutes.
  9. Once the meatloaves are done, place them on a plate. Place the whipped potatoes into a piping bag and pipe the whipped potatoes to create a "cupcake" look. If you do not have a pastry bag you can spread the potatoes on with a knife or place the potatoes into a plastic bag with the corner snipped off and pipe as normal.
Recipe by Go Dairy Free at