Whole30 Double Batch Meatloaf, Onion Sweet Potatoes and Roasted Prosciutto Brussels Sprouts

The last two weeks I made double batches of meatloaf. It's just as easy to make a double batch as a single. The leftover meatloaf is great diced up with veggies and eggs for breakfast. Or even by itself as an after workout snack. 

Whole30 Double Batch Meatloaf

2 lb ground pork
1.25 lb ground turkey
1.25 lb ground bison
1 cup dry minced onions
1 cup coconut milk
1 cup Sweetener Free Ketchup
2 Tbsp coconut flour
2 tsp salt
2 tsp black pepper
1 tsp dried rosemary
1 tsp smoked paprika
1/2 tsp dried basil
1/2 tsp ground sage

1. Preheat oven to 350°F. Line two rimmed baking sheets with tin foil.
2. Combine onion and coconut milk in a small bowl. Let sit for 5 minutes.
3. Pour all ingredients (except for 1/4 cup of the ketchup) into a very large bowl. Mix thoroughly with your hands.
4. Split the meat mixture between the two pans and form into loaves. Spread the 1/4 cup remaining ketchup over the top of the loaves.
5. Bake for 50 minutes. Optional, broil for the last two minutes to form a crust.
6. Remove from oven and let it rest for at least 5 minutes before cutting.

Roasted Prosciutto Brussels Sprouts

1 lb Brussels sprouts, trimmed and quartered
1 oz prosciutto, cut into chunks
zest from 1/2 of a lemon
oil
salt
pepper

1. Preheat oven to 350°F.
2. Layer Brussels Sprouts, prosciutto and lemon zest in a 9 x 13 baking dish.
3. Drizzle with oil, and sprinkle with salt and pepper. Toss together.
4. Bake for 30 minutes, stirring once

Onion Sweet Potatoes

3 sweet potatoes
2 Tbsp oil
1 Tbsp dried minced onions
1/2 tsp salt
1/2 tsp black pepper

1. Preheat oven to 425°F.
2. Peel and cube the sweet potatoes. Toss all ingredients together in a 9 x 13 baking dish.
3. Bake for 35-40 minutes, stirring once.