Meatloaf Cupcakes topped with Dairy-Free Mashed Potatoes


This recipe for meatloaf cupcakes is a “savory” entry in our March Recipe Madness Contest, created and submitted by Kim Van Dunk. To qualify, the recipe contains 8 ingredients or less, but includes Coconut Milk Beverage by So Delicious Dairy Free.

Meatloaf Cupcakes

So Delicious Dairy Free Recipe Madness Contest - BadgeFor more details about the recipe contest, see this post:

Special Diet Notes & Options: Meatloaf Cupcakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, and soy-free. Just be certain to use gluten-free bread, if needed, and a dairy-free margarine without soy (Earth Balance offers a couple of varieties) for soy-free meatloaf cupcakes.

For nut-free and dairy-free meatloaf cupcakes, you can substitute coconut milk beverage for the almond milk.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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