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My husband has asked me several times to make him meatloaf and I could never bring myself to make it. It could be due to the fact I never ate it growing up so I didn’t really know what I was missing out on. After years of him asking I finally decided to make it, but my way. I don’t eat red meat, so substituting with ground turkey was a must!
I had seen meatloaf cupcakes floating around Pinterest and the idea of mini meatloaves was genius! Not only are these “cupcakes” the perfect kid-friendly food, but these are great to bring to dinner parties as well. These meatloaf “cupcakes” are a huge hit with all our friends and family and my husband’s co-workers are constantly asking me to make them.
I love the simplicity of these meatloaf cupcakes. Just throw all the ingredients together, stuff them in some foil cupcake liners and bake them in the oven. Easy peasy and completely delicious. However, what really throws these mini meatloaves into a category of its own is the mashed potato “frosting.” Mashed potatoes and meatloaf go together like peanut butter and jelly. It just wouldn’t be right without each other. It’s like Heaven in every bite!
Turkey Meatloaf Cupcakes with Mashed Potato Frosting
- 1.3 lb lean ground turkey
- 1 cup grated zucchini, all moisture squeezed dry with paper towel or cheese cloth
- 2 tbsp onion, minced
- 1/2 cup seasoned breadcrumbs
- 1/4 cup ketchup
- 1 egg
- 1 tsp salt
- 1 tbsp Worcestershire Sauce
Skinny Mashed Potato “Frosting”
- 1 lb Yukon gold potatoes, peeled and cubed
- 2 large large garlic cloves, peeled and halved
- 2 tbsp sour cream
- 2 tbsp chicken broth
- 1 tbsp whole milk
- 1/2 tbsp butter
- salt to taste
- dash of fresh ground pepper
- 2 tbsp fresh thyme
- Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher or blender, mash until smooth. Season with salt and pepper to taste.
- Meanwhile, preheat the oven to 350°. Line a muffin tin with foil liners.
- In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt. Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
- Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.
- Pipe the “frosting” onto the meatloaf cupcakes and serve.