Prepare the meatloaf muffins by mixing pork sausage, shallot, garlic, oats, pasta sauce, oregano, basil, salt, pepper, and egg in a large bowl until well combined.

Divide the mixture evenly among 4 cupcake liners and place them in the air fryer basket.

Bake the muffins at 220°F (105°C) for 23 minutes.

Once cooked, remove them from the air fryer and keep them warm.

While the muffins cook, place the sweet potato wedges in the air fryer basket and cook at 380°F (193°C) for 35 minutes, shaking the basket occasionally.

When the sweet potatoes are cool enough to handle, scoop out the flesh into a mixing bowl.

Add garlic powder, coconut milk, coconut oil, and salt.

Mix thoroughly, then beat with a wire whisk until the mixture is smooth and fluffy.

Pipe the sweet potato mixture onto the meatloaf muffins using a pastry bag for a decorative finish.

Serve warm and enjoy!