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This recipe stems purely from my hedonistic quest for each meal to be memorable. We have all seen fig and prosciutto thin crust pizzas on menus by now. For good reason! Salty prosciutto and sweet figs complement each other well. Plus, if you stuff ground beef in between those two things, you’re going to be pretty happy with life. My AIP trick for a moist and tender meatloaf is to use steamed white sweet potatoes as the binder. If you cannot find white sweet potato, you can also use an orange yam, but the texture will be slightly less dense and you will be able to taste the sweet potato more. These meatloaf muffins will never be dry, even if kept in the fridge for 5 days and eaten on-the-go as pre-prepped meals. The prosciutto wrapping makes them portable and fun to eat too, whether with your hands or a knife and fork. I served these at a large gathering and caught a vegetarian family member drooling over her green beans and spinach. Enjoy this recipe – it is one I make week after week because I have yet to grow tired of it!
- 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
- Preheat oven to 350 degrees F. Line 12 muffin cups with prosciutto slices ensuring the sides and bottom are covered.
- 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.
- 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.
- Spoon ⅓ cup of the meatloaf mixture into each prosciutto-lined muffin cup.
- 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.
- 1 cup dried black mission figs, stems removed
- ¼ cup orange Juice
- 2 sprigs of thyme
- 1 tsp orange zest
- ¼ tsp cinnamon
- 1 tbsp apple cider vinegar
- Pinch sea salt
- Place the dried figs, orange juice, thyme sprigs, and enough water to barely cover the figs in your smallest saucepan.
- Bring to a boil, cover, and lower the heat to maintain a simmer for 20 minutes.
- Place figs, remaining water from the pot, and the rest of the Fig Jam ingredients in a blender or food processor. Blend on low speed until a jam-like consistency has formed, about 30 seconds.