Denton A. Cooley Center
1620 McElderry Street
Baltimore, MD 21205
phone: 410-955-2513 fax: 410-614-8110

Recipe of the Month - Potato Meatloaf Cups

Ingredients
  • 1 small sweet potato, thinly sliced with a mandolin
  • ¼ cup melted butter or ghee
  • salt, to taste
  • 1½ pounds italian sausage
  • ½ red bell pepper, diced
  • ¼ white onion, minced
  • 1 egg
For the sauce
  • 1 cup tomato sauce
  • 2 tablespoons homemade pesto
  • 2 large basil leaves, minced
  • salt, to taste
Instructions
  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!



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