Skinny Meatloaf Cupcakes with Mashed Potato Frosting

Skinny Meatloaf Cupcakes with Mashed Potato Frosting - fun for kids!

What can be cuter than mini turkey meatloaves topped with skinny mashed potato “frosting”. A family friendly meal everyone will love (and no one will guess there are vegetables hiding in the meatloaf)!

I’m not sure where the original concept for meatloaf cupcakes was born, but I saw this idea on Home Cooking Rocks and I knew I wanted to make my own skinny version. Since my turkey burgers with zucchini are such a smashing success, I decided to make them with shredded zucchini. The mashed potato frosting is basically my skinny garlic mashed potatoes made with fresh thyme which really compliments the meatloaf.

I highly recommend using double metal liners, they hold up well with the meat, and if you want to re-heat leftovers, you can simply take the metal part off and pop them in the microwave. Another thing I should mention, I made these in the afternoon because I wanted good light for the shot. For dinner I threw them back into the oven to heat up and the potatoes had beautiful golden edges that actually looked intentional, so this would be a great meal to make ahead and re-heat later for those of you who are pressed for time.

If you plan on making them and eating them right away, have the mashed potatoes ready so when the meatloaf is cooked, you can top and eat! I piped them with a pastry bag, but cutting the corner off of a ziplock bag would work, or even using an ice cream scoop.

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Skinny Meatloaf Cupcakes with Mashed Potato Frosting


For the Meatloaf Cupcakes:

  • 1.3 lb 93% lean ground turkey
  • 1 cup grated zucchini, all moisture squeezed dry with paper towel
  • 2 tbsp onion, minced
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup ketchup
  • 1 egg
  • 1 tsp kosher salt

For the Skinny Mashed Potato “Frosting”:

  • 1 lb (about 2 medium) Yukon gold potatoes, peeled and cubed
  • 2 large garlic cloves, peeled and halved
  • 2 tbsp fat free sour cream
  • 2 tbsp fat free chicken broth
  • 1 tbsp skim milk
  • 1/2 tbsp light butter
  • kosher salt to taste
  • dash of fresh ground pepper
  • 2 tbsp fresh thyme


  1. Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil.
  2. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender.
  3. Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients.
  4. Using a masher or blender, mash until smooth.
  5. Season with salt and pepper to taste.
  6. Meanwhile, preheat the oven to 350°.
  7. Line a muffin tin with foil liners.
  8. In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt.
  9. Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
  10. Bake uncovered for 18-20 minutes or until cooked through.
  11. Remove from tins and place onto a baking dish.
  12. Pipe the “frosting” onto the meatloaf cupcakes and serve.

Makes 12.

Nutrition Information

Yield: 6 servings, Serving Size: 2 cupcakes

  • Amount Per Serving:
  • Freestyle Points: 7
  • Points +: 6
  • Calories: 240.7 calories
  • Total Fat: 8.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 560.1mg
  • Carbohydrates: 24.5g
  • Fiber: 2.5g
  • Sugar: 4.2g
  • Protein: 18.1g
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