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5 from 5 votes

Turkey Meatloaf Muffins

Tender and flavorful turkey meatloaf cupcakes topped with garlic thyme mashed potato frosting.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 Cupcakes
Calories 98kcal
Author Krystle Smith

Ingredients

For the Turkey Meatloaf Muffins

  • 1 LB Shady Brook Farms Ground Turkey
  • 1 Cup Zucchini Grated and Patted Dry
  • 2 Tablespoons Onion Minced
  • ½ Cup Seasoned Breadcrumbs
  • ¼ Cup Ketchup
  • 1 Egg
  • 1 Teaspoon Kosher Salt
  • Freshly Ground Black Pepper

For the Mashed Potato "Frosting

  • 2-3 Potatoes Peeled and Cubed
  • 2 Garlic Cloves Halved
  • 2 Tablespoons Fat Free Sour Cream
  • 2 Tablespoons Fat Free Chicken Broth
  • 1 Tablespoon Skim Milk
  • ½ Teaspoon Thyme Dried
  • Kosher Salt and Freshly Ground Pepper To Taste

Instructions

  • Place potatoes, garlic, and salt in a large saucepan. Cover with water and bring to a boil.
  • Reduce heat and cook for 20-25 minutes or until fork tender. Drain and return to saucepan. Stir in all remaining ingredients. Season to taste.
  • While potatoes are cooking, preheat the oven to 350 degrees F. Line a cupcake pan with foil liners.
  • In a large bowl, combine all meatloaf ingredients. Evenly divide among cupcake liners.
  • Bake 18-20 minutes or until the internal temp reaches 165 degrees F.
  • Spread or pipe with mashed potato "frosting".

Nutrition

Calories: 98kcal | Carbohydrates: 10g | Protein: 11g | Fat: 1g | Cholesterol: 34mg | Sodium: 348mg | Potassium: 317mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 6.7mg | Calcium: 30mg | Iron: 1.8mg