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BBQ Meatloaf Muffins with Sweet Potato Topping Recipe

BBQ Meatloaf Muffins with Sweet Potato Topping Recipe
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★★★★★

5 from 17 reviews

These BBQ Meatloaf Muffins with Sweet Potato Topping offer a delicious, individual-sized twist on classic meatloaf. Ground beef is combined with Whole30-compliant barbecue sauce and seasonings, baked into convenient muffin cups, and topped with creamy, naturally sweet mashed sweet potatoes. Perfect for a comforting meal that’s both flavorful and satisfying.

Ingredients

Scale

Meatloaf

  • 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 (such as Tessemae’s or The New Primal)
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

Sweet Potato Topping

  • 2 medium sweet potatoes, peeled and cubed
  • 1 Tbsp. coconut oil or ghee (may use butter if not following Whole30)
  • 1/4 tsp. salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the meatloaf muffins.
  2. Prepare Meat Mixture: Place the ground beef in a medium bowl and set aside while you prepare the sautéed aromatics.
  3. Sauté Onions: Heat 2 teaspoons of your chosen cooking oil or ghee in a small skillet over medium heat. Add the minced onions and cook, stirring occasionally, until they begin to soften, about 3-5 minutes.
  4. Add Garlic: Add the minced garlic to the onions and cook for an additional 30 seconds or until fragrant, being careful not to burn the garlic.
  5. Combine Ingredients: Transfer the sautéed onion and garlic mixture to the bowl with the ground beef. Add the Whole30-compliant barbecue sauce, dried thyme, salt, and black pepper. Mix thoroughly using your hands or a spoon until all ingredients are well combined.
  6. Fill Muffin Pan: Evenly divide the meat mixture among 12 wells in a muffin pan, packing the meat lightly but firmly into each cup.
  7. Bake Meatloaf Muffins: Place the muffin pan in the preheated oven and bake for 20 minutes, or until the meat is no longer pink in the center and reaches an internal temperature of 160°F (71°C).
  8. Cook and Mash Sweet Potatoes: While the meatloaf muffins are baking, steam the cubed sweet potatoes until tender, about 10-12 minutes. Drain well, then puree them in a food processor with 1 tablespoon coconut oil or ghee and 1/4 teaspoon salt, or mash thoroughly with a fork until smooth.
  9. Top Muffins: Once the meatloaf muffins are baked, scoop or pipe the mashed sweet potato topping onto each muffin evenly. You can use a spoon, or place the topping in a zip-top bag, trim the corner, and pipe it on for a decorative finish.
  10. Optional Finishing Touch: Drizzle additional barbecue sauce over the topped meatloaf muffins if desired for extra flavor and moisture. Serve warm and enjoy.

Notes

  • Use Whole30-compliant barbecue sauce to keep the recipe compliant with Whole30 guidelines.
  • Sweet potato topping can be made ahead and reheated before serving.
  • For a richer topping, butter may be used instead of coconut oil or ghee if not adhering to Whole30.
  • Ensure meatloaf is cooked to an internal temperature of 160°F for safety.
  • These muffins can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: meatloaf muffins, BBQ meatloaf, sweet potato topping, healthy meatloaf, Whole30 meatloaf, individual meatloaf, weeknight dinner

Find it online: https://lucabites.com/bbq-meatloaf-muffins-with-sweet-potato-topping-recipe/