BBQ Meatloaf Muffins with Sweet Potato Topping

Meatloaf regularly finds its way on my weekly meal plan for several reasons, not only because it’s delicious and one of my favorite comfort foods, but it’s also easy to make ahead, freezes well (both raw and fully cooked) and it’s a more economical way to get grass-fed beef into our diet because ground meat is way less expensive than steak, but you already knew that.

The only downside is that it takes a while to a bake an entire 2-lb. loaf of meat. That and my kids don’t think it’s the prettiest meal. So for those two reasons alone I’ve started making these mini-meatloaves using a muffin pan. Aren’t they cute?

They’re also great because they’re pre-portioned making them an easy addition to my hubby’s lunchbox as well.

Because saving time in the kitchen is of the utmost importance here at The Real Food Dietitians, we’ve kept this recipe simple with just five ingredients in the meatloaf (not including salt and pepper) and two ingredients in the topping. Just seven ingredients total!

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

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. .......................................

for full recipes please see : therealfoodrds.com

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