Potato Meatloaf Cups
- a1 small sweet potato, thinly sliced with a mandolin
- aA1/4 cup melted butter or ghee
- asalt, to taste
- a1A1/2 pounds italian sausage
- aA1/2 red bell pepper, diced
- aA1/4 white onion, minced
- a1 egg
- For the sauce
- a1 cup tomato sauce
- a2 tablespoons homemade pesto
- a2 large basil leaves, minced
- asalt, to taste
- 1.Preheat oven to 400 degrees.
- 2.Thinly sliced sweet potato with a mandolin.
- 3.Lightly brush each slice of sweet potato on both sides with ghee and place 4 on top of each other in a 12 cup muffin tin. Repeat with all 12 cups then sprinkle with salt on top.
- 4.Place in oven and bake for 20 minutes, until the edges of the sweet potato begin to curl up.
- 5.While sweet potatoes bake, mix together italian sausage, bell pepper, onion and egg until well combine.
- 6.Once sweet potatoes are done cooking, use an ice cream scoop to scoop a large spoonful of the sausage mixture into each cup then press down to flatten out. Repeat with all cups.
- 7.Turn heat down to 375 degrees and bake for 20 minutes.
- 8.While baking, mix together sauce ingredients in a small saucepan and let simmer on low until meatloaf cups are done cooking.
- 9.Top each one with sauce. Eat up!
sweet potato, butter, ueuuasalt, red bell pepper, white onion, egg, tomato sauce, basil, ueuuasalt
Taken from www.epicurious.com/recipes/member/views/potato-meatloaf-cups-58389550 (may not work)