Venison Meatloaf Cupcakes with Sweet Potato “Frosting”
By angelamontana

Posted: February 10, 2014

Wondering how to get creative with the venison in your freezer?  Well, how about some venison cupcakes?  Wait!  Before you stick your tongue out, let me add venison “meatloaf” cupcakes with sweet potato frosting!  Now, for those of you that do not like sweet potatoes, I think you could use regular mashed potatoes instead.  I am going to give this recipe a try, but if you beat me to it, then be sure to let us know how it was…

Venison Meatloaf Cupcakes with Sweet Potato Frosting

Serves: 8


  • 2 pounds ground beef, preferably grass-fed
  • 2 large eggs
  • 1 medium yellow onion, diced
  • 1 small red or yellow bell pepper, diced
  • 2 tablespoons lard or butter
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon freshly-ground black pepper
  • 2 tablespoons Mrs. Dash steak seasoning
  • 1/2 cup homemade chili sauce or ketchup
  • 1 large sweet potato
  • 2 tablespoons bacon fat or butter
  • 2 tablespoons coconut milk mixed with 2 tablespoons water OR 1/4 cup half and half
  • salt and freshly-ground pepper to taste


sushibarPreheat oven to 350F.

Melt the lard or butter in a small skillet over medium-low heat. Cook the onion and bell pepper until the soft and the onion is translucent, about 5 minutes.

In a large bowl, combine the ground beef, eggs, onion/pepper mixture, salt, pepper and steak seasoning, mixing well with your hands. Divide the meat into 8 equal portions about the size of a baseball; place each portion in the cup of a standard-size muffin tin. Thinly spread 1 tablespoon of the chili sauce over the top of each cupcake.

Place the muffin tin on a foil-lined, rimmed baking sheet; bake the cupcakes for 35 to 45 minutes, or until cooked through. Carefully remove each cupcake to a paper towel-lined plate.

While the cupcakes are baking, bring two quarts of water to a boil in a large saucepan. Peel and cube the sweet potato and drop into the boiling water; reduce the heat slightly and continue to boil until the potato is tender, about 10 to 12 minutes.

Drain the potato and return to the saucepan; place over medium-high heat, shaking the pan occasionally, until the moisture has evaporated. Remove from heat and add the bacon fat or butter, coconut milk or half and half; mash with a potato masher until smooth and creamy, but still thick, adding more coconut milk or half and half if necessary. Season to taste with salt and pepper. Keep warm.

Fill a pastry bag, fitted with a large round or star tip, with the mashed sweet potatoes and pipe onto the tops of the meatloaf cupcakes. Sprinkle with a little finely chopped parsley, if desired, and serve.

Nutrition (per serving): 427 calories, 31.9g total fat, 137.7mg cholesterol, 732.4mg sodium, 479.8mg potassium, 10.8g carbohydrates, 1.4g fiber, 6.7g sugar, 22.5g protein.

(Recipe and photo via