Turkey Meatloaf Muffins With Sweet Potato Frosting
If you are looking for a very easy main dish then look no further. This recipe is one of my son's favorites. To be honest, it ranks pretty high on my list too for it's ease and convenience during the busy week. You can prepare it a few different ways with either a mashed sweet potato frosting or as we did here using only a paleo ketchup.
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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