Meatloaf Muffins with Sweet Potato Puree

- Meatloaf Muffins with Sweet Potato Puree

Meatloaf Muffins

1 ½ lbs. ground sirloin
½ lb. ground pork
1 medium onion, cubed
2 celery ribs, sliced in 2 inch pieces
1 green bell pepper
1 large egg
1 cup plain bread crumbs
Tone’s Salt & Pepper
1 tablespoon Tone’s Crushed Red Pepper Flakes
1 cup smoky barbeque sauce (*see below)
1 tablespoon Worcestershire Sauce

*Barbeque Sauce
1 – 44oz. bottle Ketchup
2 tablespoons chili garlic sauce
1 cup apple cider vinegar
1 ½ tablespoons molasses
2 teaspoons Hoisin Sauce
1 tablespoon Worcestershire Sauce

•Preheat oven to 400⁰F.
•Place ground pork in a large bowl.
•Dice the onion, pepper and celery and add to the bowl. Season with Tone’s Salt, Pepper and Crushed Red Pepper Flakes.
•Add ground beef to the top of the bowl. Add Worcestershire, egg and bread crumbs.
•Using your hands, combine all ingredients together, making your meatloaf ball about the size of a baseball.
•Pinch, roll and place in muffin cups.
•Bake for 20-22 minutes (juice should run clear when finished).
•While baking, make barbeque sauce: combine all ingredients in a sauce pan and simmer for 30 minutes.
•Remove muffin tins from oven, and top with barbeque sauce when serving.

Sweet Potato Puree
3 small sweet potatoes
½ cup heavy whipping cream
Tone’s Salt & Pepper
Dash Tone’s Cinnamon

•Bake sweet potatoes in the oven at 400⁰F for 1 hour.
•Remove and peel potatoes then add to food processor or blender.
•Begin pulsing, slowing adding in the heavy whipping cream. Season with Tone’s Salt & Pepper and a dash of Cinnamon.
•Place in serving dish and serve as side.

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