Turkey Meatloaf Muffins With Sweet Potato Frosting
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Ingredients:
- 2 lbs ground beef or turkey (preferably grass-fed)
- 2 large eggs
- 1/2 small yellow onion, diced
- 2 tbs butter or ghee
- 2 tsp sea salt
- 1 tsp black pepper
- 1/2 cup paleo ketchup
Instructions:
- Preheat oven to 350 degrees F
- Melt the butter in a small skillet over medium-low heat. Cook the onion until it is translucent, about 5 minutes.
- In a large bowl combine the meat, eggs, onions, and seasonings. Mix well with your hands. Divide the meat into equal portions and place each in a greased standard size muffin tin. Thinly spread 1 tbs of ketchup over the top of each muffin.
- Bake for 35 to 45 minutes, or until cooked through. Carefully remove each cupcake to a paper towel-lined plate.
Optional Sweet Potato Frosting:
- 1 large sweet potato
- 2 tbs coconut milk mixed with 2 tbs water or 1/4 cup half and half.
- 2 tbs butter
- salt and pepper to taste.
Directions:
- While the muffins are baking, bring 2 quarts of water to boil in a large saucepan. Peel and cube the sweet potato and drop it into the boiling water. Reduce the heath and boil until the potato is tender, about 10-12 minutes.
- Drain the potato and return to the saucepan. Place over medium-high heat and shake the pan until the moisture has evaporated. Remove from the heat and add the butter, and coconut milk. Mash with a potato masher until smooth and creamy. Add more coconut milk if necessary but you want it still a thick consistency. Add salt and pepper to taste.
- Place 2 tbs of mash on top of meatloaf cupcakes. (Can use a pastry bag if you want to be fancy!)
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