Yield: 6 servings
Meatloaf Cupcakes with Mashed Potato Frosting
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)!
Ingredients
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
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Instructions
- 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.
Notes
Makes 12.
Nutrition
Serving: 2cupcakes, Calories: 240.7kcal, Carbohydrates: 24.5g, Protein: 18.1g, Fat: 8.5g, Saturated Fat: 2g, Cholesterol: 88mg, Sodium: 560.1mg, Fiber: 2.5g, Sugar: 4.2g
WW Points Plus: 6