Prosciutto Meatloaf Muffins with Fig Jam
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 2 cups white sweet potato, cubed
  • 2 lbs ground beef
  • 1 tbsp thyme leaves
  • 5 oz AIP-friendly prosciutto
  • ½ tsp granulated garlic
  • ½ tsp sea salt
  1. Preheat oven to 350 degrees F. Line 12 muffin cups with prosciutto slices ensuring the sides and bottom are covered.
  2. Set a steamer basket over a pot of boiling water. Place sweet potatoes in the basket, cover, and let steam cook for 10-12 minutes until the potatoes easily break apart with a fork.
  3. Place cooked sweet potatoes, beef, thyme leaves, and sea salt in a high-powered blender or food processor. Process until the sweet potatoes and meat are pureed into a paste.
  4. Spoon ⅓ cup of the meatloaf mixture into each prosciutto-lined muffin cup.
  5. Bake on the middle rack of the oven for 23 minutes. Spoon 1 tablespoon of Fig Jam (recipe below) on top of each muffin and broil on high for 2-3 minutes until the jam begins to caramelize. Remove and serve warm with extra Fig Jam on the side.
Recipe by Autoimmune Wellness at