Have you noticed the cupcake craze lately? I’ve seen lasagna cupcakes, taco cupcakes, mac and cheese cupcakes, etc…. I like the idea of that, actually. It’s a nice serving size for someone like me, who always takes way too much food. Yep, I’m one of those people.
You basically can take your favorite meat loaf recipe and mashed potato recipe and combine them to make a mini meatloaf cupcake. I used the recipe from Skinny Taste for the meatloaf part and thought it was very clever adding a zucchini in there for some more veggies. The lady at the grocery store charged me for a cucumber, instead of a zucchini so I lucked out on that one. You’d think if you worked at a grocery store you should be able to tell the difference between a zucchini and a cucumber??? The meatloaf was delicious and I just kind of tossed together all my favorite things in mashed potatoes like sour cream, parmesan cheese, and butter. Try these, you’ll really like them and they’re so cute!
Ingredients adapated from Skinny Taste
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 tsp kosher salt
10 medium baby red potatoes
2 tablespoons of sour cream
3 tablespoons of butter
3 tablespoons of parmesan cheese
3 teaspoons of garlic powder
salt & pepper to taste
1 teaspoon of chopped chives
preheat the oven to 350°. Line a muffin tin with foil liners.
Bring potatoes a boil. Use a fork and prick them to see if they’re fork tender. If they are then they’re done. Mash the potatoes with a potato masher and mix the next 6 ingredients with the potatoes. Fill a piping bag with the potatoes.
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. Use a piping bag to frost the “cupcakes.”