Growing up, meatloaf was always a staple in our house. My mom would make a few different versions of it, one of which I love that has onion soup mix in it, and it’s one of my dad’s favorite things to cook. (He considers himself a meatloaf and eggplant parm aficionado!) I also enjoy making it and liked the idea of making individual mini meatloaves*. They cook faster and are already portioned out so you don’t have to wonder if your “seconds” are really “thirds”.
Instead of making mashed potatoes with this for an ultimate comfort food dish, I wanted a healthier option. I came across a recipe for sweet potato cakes* and modified it to include Sriracha and no dipping sauce. The sweet potato cakes were also great as a breakfast side. I plan on making more and freezing them to have on hand.
For the mini meatloaves:
2 mild Italian sausage links (turkey or pork), casings removed
1 pound lean ground beef or ground turkey
1/2 cup grated carrot
1/4 cup green onions, thinly sliced
1/4 cup panko breadcrumbs
1/2 teaspoon freshly ground black pepper
1 egg, lightly beaten
1/3 cup barbecue sauce (I used Kraft since it contains no high fructose corn syrup)
For the sweet potato cakes:
2 medium sweet potatoes, peeled and shredded
1 teaspoon kosher salt
2 1/2 tablespoons pure maple syrup
2 tablespoons Sriracha
1 teaspoon freshly ground black pepper
1 teaspoon paprika
Pinch of cinnamon
1 small yellow onion, minced
2/3 cup panko breadcrumbs
For the mini meatloaves: Preheat oven to 350º F. In a large bowl, combine all ingredients except for the barbecue sauce. Mix with hands to combine. Divide mixture evenly amount 8 muffin cups (I used nonstick so I did not need any cooking spray), and make a 1/2 inch deep indentation in the center of each meatloaf. Top with about 2 teaspoons of barbecue sauce and bake at 350ºF for 15 to 20 minutes.
For the sweet potato cakes: Place the shredded potatoes in a large bowl and toss with the salt. Let stand 5 minutes. In another large bowl, whisk together egg, maple syrup, Sriracha, and spices. Squeeze the excess liquid out of the shredded potatoes (use your hands). Discard the liquid and add the potatoes, onion, and breadcrumbs to the egg mixture. Stir to combine well.
Form the mixture into 12 cakes that are about 1/2 inch thick. Heat a griddle over medium high heat. Melt about a tablespoon of coconut oil on the griddle and add potato cakes. Cook for about 5 minutes on each side or until golden brown and crispy on the outside. Flatten with a spatula as they cook.
Serve the mini meatloaves and sweet potato cakes with veggie of your choice!
*Recipes adapted from Cooking Light and Food52