Mini Meatloaves with Sweet Potato Fries
Recipe from Smithfield

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.


Mini Meatloaves with Sweet Potato Fries

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Ingredients
  • 1 1/4  pounds
    Smithfield Ground Pork
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  • 2  large
    sweet potatoes (about 7 ounces each), peeled (baking potatoes can be substituted for sweet potatoes)
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  • 1  tablespoon
    butter, melted
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  • 1/4  teaspoon
    salt
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  • 1  medium
    zucchini, grated
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  • 1  medium
    carrot, grated
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  • 1  large
    egg
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  • 1  cup
    soft breadcrumbs
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  • 1  cup
    smoky barbecue sauce, divided
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  • 1/4  teaspoon
    salt
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Directions
1.
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.
2.
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.
3.
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.
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