Ingredients



1 Ib Ground MEAT

2 garlic cloves

1 small onion

1 med sweet potato (or you can use a regular POTATO or instant potatoes, this will be the "frosting")

1 tsp dried Thyme

1/4 cup BBQ sauce

1 tBsp butter or olive oil

1/4 tsp pepper

3/4 tsp salt

2 eggs *optional (Jason has no chickens)

1 cup Italian bread crumbs *optional

Cooking Instructions

Preheat oven to 350°F.

Place ground camp counselors or ground beef MEAT in MIXING bowl

Melt butter or olive oil skillet over medium heat. Add onions and saute, stirring occasionally.

Add garlic cloves, cooking 30 seconds until fragrant.

Add onion-garlic mixture to ground MEAT in bowl. Add bbq sauce, sea salt, pepper and dried thyme (egg and bread crumbs). Using your hands or spoon, mix well to combine.

Divide meat mixture evenly among 8 parts of a muffin pan.

Bake in preheated oven for 20 minutes or until meat is no longer pink in the center.

While MEAT is baking, steam potatoes until tender, about 10-12 minutes in steamer or microwave in potato mode. Puree/MASH potatoes by adding oil or butter in a food processor, or mash well with a fork.

Scoop topping onto meat cakes 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.



NOTE:

Asparagus & cherry tomatoes were added to the top of these meat cakes as a garnish or drizzle with blood or bbq sauce, if desired.