Go Back
+ servings
Print Recipe
4.5 from 4 votes

KISS Maple BBQ Mini Meatloaves with Sweet Potatoes and Brussels Sprouts

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6


For the meatloaves:

  • 1 1/2 lbs ground beef
  • 3/4 cup gluten-free bread crumbs
  • 1 egg
  • 1/2 onion, diced
  • 1 green bell pepper, diced
  • 1/2 cup paleo BBQ sauce
  • 2 tsp coconut aminos
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

For the sauce:

  • 1/2 cup paleo BBQ sauce
  • 2 tbsp maple syrup

Other ingredients:

  • 1 lb Brussels sprouts, cut in half
  • 2-3 sweet potatoes, cut into cubes the size of the Brussels sprouts
  • 1-2 tbsp avocado oil
  • 2 tbsp maple syrup
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • Preheat oven to 400 ° F and spray a sheet pan with nonstick cooking spray (I used avocado oil cooking spray).
  • Cut the Brussels sprouts in half and cut the sweet potatoes in cubes about the size of the Brussels sprout halves. Spread these evenly on the sheet pan.
  • Drizzle the veggies with avocado oil and season with salt and pepper.
  • Drizzle 2 tbsp of maple syrup over the sweet potatoes.
  • Dice the onion and green bell pepper. Set aside.
  • In a medium-sized bowl, mix the ground beef, bread crumbs, egg, coconut aminos, garlic powder, salt, pepper, and ½ cup of BBQ sauce.
  • Create 6 divots in the vegetables on the sheet pan for the meat loaves to sit.
  • Form the meat mixture into 6 oval shaped loaves and place in the divots you created on the sheet pan.
  • Make the sauce by mixing ½ cup BBQ sauce with 2 Tbsp. maple syrup and brush half of the sauce along the tops of the meatloaves, reserving the other half of the sauce for topping the meat loaves after they come out of the oven.
  • Place sheet pan in oven and cook for 15 minutes, removing sheet pan to stir vegetables.
  • Place sheet pan back in oven and cook for 10-15 more minutes until a meat thermometer reaches 165 °.