Meatloaf Cupcakes

Feed your busy family these delicious meatloaf cupcakes.

Kristin Andrus shares her unique take on meatloaf.
Meatloaf Cupcakes
2 Lbs extra lean ground beef (7% fat)
3 eggs, beaten
1/4 C tomato paste
Dash or two of Worcestershire sauce
1 large zucchini, grated
1 large carrot, grated
1 large yellow onion, diced
2 garlic cloves, minced
2 C bread crumbs (I used leftover cornbread stuffing mix and it was phenomenal)
1-1 1/2 C Beef or Chicken broth as needed to moisten mix
Salt and Pepper

Mix all ingredients together without over mixing. Spray muffin tins generously with cooking spray. Fill each muffin tin with meatloaf mixture. (Should make 18 muffins). Top off with a little extra broth if needed. Slather your favorite BBQ sauce on top and cook at 375 for 30 minutes or so. (I cooked mine on the Traeger Grill at 350 for 25 minutes and the smokiness and moistness were the perfect combination for these muffins.)

Sweet Potato Frosting
6 sweet potatoes

Bake until very soft (400 degrees for 1 hour or more)

In a blender, blend inside of sweet potatoes, a little light sour cream, and salt & pepper

Top muffins with sweet potato mixture and garnish with bacon pieces and chopped parsley.

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