BBQ Meatloaf Muffins with Sweet Potato Topping

• Gluten free
• Paleo

• Meat

  • 1 lb Ground beef or pedersons natural farms ground bison

• Produce

  • 2 Garlic cloves
  • 1 Onion, small
  • 2 Sweet potatoes, medium
  • 1/2 tsp Thyme, dried

• Condiments

  • 1/4 cup Barbecue sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 4 tsp Coconut oil

Found on therealfoodrds.com

Description

Ingredients

• 1 lb. ground beef or Pedersons Natural Farms ground Bison
• 1 tsp. coconut oil
• 1 small onion, minced
• 2 garlic cloves, minced
• ¼ cup barbecue sauce
• ½ tsp. sea salt
• ¼ tsp. black pepper
• ½ tsp. dried thyme
• 2 medium sweet potatoes, peeled and cubed
• 1 Tbsp. coconut oil, ghee or butter
• ¼ tsp. sea salt

Directions

• Preheat oven to 350°F.
• Place ground beef in a medium bowl and set aside.
• Melt 1 tsp. coconut oil in a small skillet over medium heat. Add onions and saute, stirring occasionally, until they start to soften.
• Add garlic, cook 30 seconds or until fragrant.
• Add onion-garlic mixture to ground beef. Add barbecue sauce, sea salt, pepper and dried thyme. Using your hands or a spoon, mix well to combine.
• Divide meat mixture evenly among 8 wells of a muffin pan.
• Bake in preheated oven for 20 minutes or until meat is no longer pink in the center.
• While meatloaves are baking, steam sweet potatoes until tender, about 10-12 minutes. Drain and puree sweet potatoes and coconut oil or butter in a food processor, or mash well with a fork.
• Scoop topping onto meatloaves or fill a plastic zip-top with topping, trim the corner of the bag with a scissors and pipe topping onto meatloaves. Or use a spoon to top.
• Drizzle with additional barbecue sauce, if desired.

Nutrition