BBQ Meatloaf Muffins with Sweet Potato Topping #dinner #healthy

What do you get when supper and pastry have an infant? You get BBQ Meatloaf Muffins with Sweet Potato Topping that are too adorable to even think about eating.

Meatloaf consistently discovers its way on my week by week dinner plan for a few reasons, not just on the grounds that it's tasty and one of my preferred solace nourishments, but at the same time it's anything but difficult to make ahead, freezes well (both crude and completely cooked) and it's a progressively efficient approach to get grass-took care of hamburger into our eating routine since ground meat is way more affordable than steak, however you definitely realized that. The main drawback is that it requires a long time to a prepare a whole 2-lb. portion of meat. That and my children don't believe it's the prettiest feast. So for those two reasons alone I've begun making these smaller than expected meatloaves utilizing a biscuit dish. Is it safe to say that they aren't adorable?

They're additionally extraordinary in light of the fact that they're pre-divided making them a simple option to my hubby's lunchbox also. Since sparing time in the kitchen is absolutely critical here at The Real Food Dietitians, we've kept this formula straightforward with only five fixings in the meatloaf (excluding salt and pepper) and two fixings in the garnish. Only seven fixings complete!

Also Try Our Recipe : Cajun Pasta Salad

INGREDIENTS
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

Topping:

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

INSTRUCTIONS

Preheat oven to 350°F.
Place ground beef in a medium bowl and set aside.
Heat oil in a small skillet over medium heat. Add onions and sauté, 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 12 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.