Looking for a classic comforting meal with a little healthy spin? This barbeque meatloaf is one of my absolute favorite recipes and one that is great for leftovers or meal prep. While some meatloaves are dense and dry, the sweet potato in this recipe gives this one a moist, light texture. No need for breadcrumbs in this meatloaf either, so it is gluten-free (and dairy-free too). I pair this meatloaf with my roasted rainbow of veggies to complete the meal.
Ingredients:
16 oz. grass-fed ground beef or turkey (93% lean)
2 sweet potatoes (1 cup cooked mashed sweet potatoes)
1/4 cup + 2 TBSP Primal Kitchen Hawaiian Style BBQ sauce
1 egg
2 TBSP dried minced onion or onion flakes
1 tsp herbs de provence
1 tsp garlic powder
1 tsp sea salt
1 1/2 tsp Worcestershire sauce
Directions:
Pierce the sweet potatoes with a fork and cook in the oven or airfryer. (I used an airfryer at 390 degrees for 40 minutes). Remove skin and mash. Measure into one cup and let it cool for 10 minutes.
Preheat the oven to 350 degrees.
Mix together minced onion, herbs de provence, garlic powder and sea salt and set aside.
In a large bowl, add ground meat, mashed sweet potato, 1/4 cup BBQ sauce, the egg and seasonings. Mix well with your hands until everything is combined.
Line a cookie sheet with parchment paper.
Form the mixture into a rectangular meatloaf shape and place on the cookie sheet.
Mix together 2 TBSP BBQ sauce with 1 1/2 tsp Worcestershire sauce.
Drizzle the sauce on top of the meatloaf and spread over the top and sides.
Bake for 55 minutes and let cool for 5 minutes before slicing.