Meatloaf Muffins with Sweet Potato Frosting


6 people

Cooking Time

30 minutes

Total Time

30 minutes

  • 1 1/2 lb. ground beef

  • 2 tsp. cooking oil or ghee (avocado oil, coconut oil or olive oil)

  • 1 small onion, minced

  • 3 garlic cloves, peeled and minced

  • 1/2 cup Whole30-compliant barbecue sauce

  • 1 tsp. dried thyme

  • 1/2 tsp. salt

  • 1/2 tsp. black pepper

  • 1 habanero pepper minced

  • 1 beaten egg

  • 1/4 cup bread crumbs

  • 2 medium sweet potatoes, peeled and cubed

  • 1 Tbsp coconut oil or ghee (may use butter if you don’t need them to be Whole30)

  • 1/4 tsp. salt

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    1. Preheat oven to 350°F.  
    2. Place ground beef in a medium bowl and set aside.  
    3. Heat oil in a small skillet over medium heat. Add onions and sauté, stirring occasionally, until they start to soften.  
    4. Add garlic & habanero, cook 30 seconds, or until fragrant.  
    5. Add onion-garlic mixture to ground beef. Add barbecue sauce, egg crumbs, sea salt, pepper  and dried thyme. Using your hands or a spoon, mix well to combine.  
    6. Divide meat mixture evenly among 12 wells of a muffin pan.  
    7. Bake in preheated oven for 20 minutes or until meat is no longer pink in the center. 
    8. While meatloaves are baking, boil sweet potatoes until tender, about 10-12 minutes. Drain and beat sweet potatoes and coconut oil or butter with a hand mixer. 
    9. Scoop topping onto meatloaves or fill a plastic zip-top with topping, trim the corner of the bag with scissors and pipe topping onto meatloaves. Or use a spoon to top. 
    10. Drizzle with additional barbecue sauce, if desired.
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