Serves: 5

Cook Time: 20 Minutes

Smithfield Product: Fresh Pork

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.