Oh wow, these were delicious and so good for you! My kids loved that they were eating cupcakes for dinner and my husband and I couldn’t stop at just one.. or two!
Sauté for 5-8 minutes:
EVOO
1 large yellow onion, diced
2 garlic cloves, minced
In a large bowl combine:
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
1-1 1/2 C bread crumbs (I used leftover cornbread stuffing mix and it was phenomenal)
Beef or Chicken broth as needed to moisten mix
S&P
Add onions to meat mixture but don’t over mix.
Spray muffin tins generously with cooking spray. Fill each cup with meatloaf mixture. 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 at 350 for 25 minutes and the smokiness and moistness were the perfect combination for these muffins.)
Sweet potato frosting:
Bake 6 sweet potatoes until very soft (350 for 1 hour or more)
In a blender, blend inside of sweet potatoes, a little light sour cream, and S&P Top muffins with sweet potato mixture and garnish with bacon pieces and chopped parsley.
