Hispanic Inspired Meatloaf

Meatloaf

• 1 tbsp Badia Extra Virgin Olive Oil
• 1/3 cup Sweet Potato, diced
• 5 tbsp Badia Chopped Onion
• 5 tbsp Badia Pinto Bean Seasoning
• 1 tbsp Badia Cumin Ground
• 2 tbsp Canned Green Chilis
• 5 tsp Badia Organic Ground Black Pepper
• 5 tsp Badia Beef Flavor Bouillon
• 1 Egg
• 1 lb. Lean Beef, ground
• 6 tbsp Badia Breadcrumbs with Complete Seasoning®

Topping: Instant Sweet Potatoes

• 1 bag Badia Instant Sweet Potatoes
• 1 tbsp Cream
• 1 tbsp Badia Chipotle Ground
• Badia Cilantro Lime Pepper Salt
• Cilantro Leaf
• Sour Cream

Meatloaf

1. Preheat oven to 350ºF.
2. Spray a muffin tin with oil.
3. In a large bowl add all ingredients and mix with the hands until everything is uniform.
4. Use the hands to form a ball and press into the muffin tin. The surface should be slightly rounded on top.
5. Bake for about 30 minutes until browned on top. Remove from oven.

Topping: Instant Sweet Potatoes

1. Heat 2 cups of water to a boil with Badia Chipotle Ground and Cream.
2. Remove from heat and add entire contents of the Badia Instant Sweet Potatoes bag.
3. Stir until desired consistency.

Assemble

1. Top each meatball with Badia Instant Sweet Potatoes with a piping bag or with a spatula.
2. Garnish with sour cream, cilantro leaf and Badia Cilantro Lime Pepper Salt.