MEATLOAF CUPCAKES
Recipe and photo: Charlotte van Rensburg
FOOD LOVERS RECIPES
1 ½ lb. ground beef (1.2 kg)
2 teaspoon cooking oil or ghee (avocado oil, coconut oil or olive oil)
1 small onion, minced
3 garlic cloves, peeled and minced
½ cup barbecue sauce
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
Topping:
2 medium sweet potatoes, peeled and cubed
1 tablespoon coconut oil or ghee or butter
¼ teaspoon salt
Preheat oven to 180ºC.
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.
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