Post by Loupy on Oct 23, 2016 0:07:53 GMT -7
Prosciutto Meatloaf Muffins with Fig Jam
Author: Alena Haber @ blog.grasslandbeef.com/
Serves: 12 muffins
Ingredients:
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
For the Fig Jam:
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
Directions:
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.
While the meatloaf muffins cook, 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.
Spoon 1 tablespoon of Fig Jam 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.
Author: Alena Haber @ blog.grasslandbeef.com/
Serves: 12 muffins
Ingredients:
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
For the Fig Jam:
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
Directions:
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.
While the meatloaf muffins cook, 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.
Spoon 1 tablespoon of Fig Jam 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.
