Slow Cooker

Maple Meatloaf Muffins

Photo by Izabella Wentz PharmD.

Sweet potatoes and maple syrup add natural sweetness to these muffins—perfect for prepping for a week of breakfasts, dinners, or lunches.

12 servings
Active Time
45 minutes
Total Time
1 hour 5 minutes


    • 2 cups water
    • 2 cups diced sweet potatoes
    • 5 ounces bacon, cooked and chopped
    • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
    • 1/2 teaspoon garlic powder
    • Sea salt or pink Himalayan sea salt to taste
    • Black pepper to taste (if tolerated)
    • 4 tablespoons maple syrup
    • 2 pounds ground beef or bison


    1. Preheat the oven to 350°F.
    2. Place the water and a steamer basket in a medium-size cooking pot over high heat. Bring the water to a boil.
    3. Place sweet potatoes in the basket, cover, and steam for 10 to 12 minutes, or until the potatoes easily break apart with a fork. Drain remaining water. Let potatoes cool.
    4. In a food processor, place the cooked sweet potatoes, bacon, thyme, garlic powder, salt, pepper, and maple syrup. Process into a thick paste.
    5. Place the meat in a large bowl, add the sweet potato mixture, and combine well.
    6. Gently spoon 1/3 cup of the meatloaf mixture into each of 12 muffin cups.
    7. Bake on the middle rack for 15 to 20 minutes or until cooked through.
    8. Remove cooked meatloaf muffins and repeat with remaining meatloaf mixture.

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