Mini Meatloaves with Sweet Potato Fries

If your kids will eat hamburgers, chances are they will eat these little meatloaves and won't detect the vegetables that are hidden in them.

Serves: 5
Cook Time: 20 Minutes

Ingredients

• 1 1/4 pounds Smithfield Ground Pork
• 2 large sweet potatoes (about 7 ounces each), peeled (baking potatoes can be substituted for sweet potatoes)
• 1 tablespoon butter, melted
• 1/4 teaspoon salt
• 1 medium zucchini, grated
• 1 medium carrot, grated
• 1 large egg
• 1 cup soft breadcrumbs
• 1 cup smoky barbecue sauce, divided
• 1/4 teaspoon salt

Steps

Coat 10 regular-size muffin cups (1/2-cup capacity) with cooking spray. Preheat oven to 450 degrees. Position racks in upper and lower thirds of oven. Cut sweet potatoes lengthwise into 1/2-inch-thick slices; cut slices into 1/2-inch-wide sticks, or fries. Place butter in a rimmed baking sheet; put in oven 2 to 3 minutes to melt butter. Add sweet potatoes, and toss to coat with butter; sprinkle with salt and spread in a single layer with space between each one. Combine pork, zucchini, carrot, egg, breadcrumbs, 1/2 cup barbecue sauce, and salt in a large bowl. Mix lightly but thoroughly. Fill each muffin tin with pork mixture. Place muffin pan and baking sheet with sweet potatoes in oven; bake until meatloaves are cooked through and sweet potatoes are browned and tender, about 20 minutes.

Serving Suggestions

Meatloaves may be cooked and frozen for up to 2 weeks.

This recipe was specially prepared and created by Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (1) Post Your Comment

David T
Does it make a difference if the potatoes or muffins go on the top or bottom rack in the oven? The recipe calls for 1 cup barbeque sauce but only one half is used. What happens to the other half cup of sauce?

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