Ingredients

The following ingredients have 4 Servings
  • 2 pounds ground beef
  • 1 medium onion (finely diced)
  • 3 eggs
  • ¼ cup all purpose flour (or gluten free flour mix)
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (divided)
  • ½ teaspoon black pepper (divided)
  • Oil ( for greasing muffin tins)
  • 6 medium sweet potatoes
  • ½ teaspoon salt
  • ¾ cup barbeque sauce (links below)
  • fresh parsley (optional)

Instruction

  • Preheat oven to 375 degrees F.
  • Scrub and dry sweet potatoes. Cut them in half horizontally and place them skin-side up on a baking sheet. Place in preheated oven for 30 minutes.
  • While sweet potatoes bake, finely dice the onion.
  • In a large bowl, add ground beef, diced onion, eggs, flour, basil, garlic and salt and pepper. Use clean hands to mix until just combined.
  • Grease muffin tins generously with oil.
  • Divide the meat into muffins tins - filling to the top of each cup.
  • Bake in middle rack of oven for 30-35 minutes or until the insides are no longer pink.
  • Once sweet potatoes finish baking, allow them to cool on the counter for a few minutes. Once cooled, use a spoon to scoop out the insides and place in a medium sized bowl. Add ½ teaspoon of salt. Smash sweet potatoes with a fork until smooth.
  • Spoon sweet potato topping onto meatloaf muffins or add sweet potato filling to a sandwich bag and snip off the corner to pipe filling onto muffins.
  • Drizzle with barbeque sauce and garnish with freshly chopped parsley if desired.