What can be cuter than mini turkey meatloaf cupcakes 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)!
For the Meatloaf Cupcakes:
1.3lb93% lean ground turkey
1cupgrated zucchini(all moisture squeezed dry with paper towel)
For the Skinny Mashed Potato "Frosting":
1lbabout 2 medium Yukon gold potatoes, peeled and cubed
2large garlic cloves(peeled and halved)
2tbspfat free sour cream
2tbspfat free chicken broth
kosher salt to taste
dash of fresh ground pepper
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.