1 1/2 lb. ground beef
2 tsp. cooking oil or ghee (avocado oil, coconut oil or olive oil)
1 small onion, minced
3 garlic cloves, peeled and minced
1/2 cup Whole30-compliant barbecue sauce (such as Tessemae’s or The New Primal)
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. black pepper
2 medium sweet potatoes, peeled and cubed
1 Tbsp. coconut oil or ghee (may use butter if you don’t need them to be Whole30)
1/4 tsp. salt
Preheat oven to 350°F.
Place ground beef in a medium bowl and set aside.
Heat oil in a small skillet over medium heat. Add onions and sauté, stirring occasionally, until they start to soften.
Add garlic, cook 30 seconds or until fragrant.
Add onion-garlic mixture to ground beef. Add barbecue sauce, sea salt, pepper and dried thyme. Using your hands or a spoon, mix well to combine.
Divide meat mixture evenly among 12 wells of a muffin pan.
Bake in preheated oven for 20 minutes or until meat is no longer pink in the center.
While meatloaves are baking, steam sweet potatoes until tender, about 10-12 minutes. Drain and puree sweet potatoes and coconut oil or butter in a food processor, or mash well with a fork.
Scoop topping onto meatloaves or fill a plastic zip-top with topping, trim the corner of the bag with a scissors and pipe topping onto meatloaves. Or use a spoon to top.
Drizzle with additional barbecue sauce, if desired.