Sunday, March 4, 2012
Aren't these meatloaf cupcakes the cutest? I saw them on Pinterest and then realized they came from one of my favorite cooking blogs, Gina's Skinny Taste. I modified the recipe from Gina's a bit because I didn't have zucchini or fresh thyme, but they still turned out great. My favorite part was the mashed potato frosting. They are a fun, unique way to eat your meat and potatoes.
Skinny Meatloaf Cupcakes with Mashed Potato Frosting
From Skinny Taste.com
Makes six cupcakes
For the Meatloaf Cupcakes
1.3 pound lean ground turkey
1 cup grated zucchini, moisture squeezed out and patted dry (I omitted this)
2 tablespoon onion, minced
1/2 cup season breadcrumbs (I used a combination of Panko and seasoned)
1/2 cup ketchup
1 tablespoon kosher salt
For the Mashed Potato Frosting
1 lb potatoes, peeled and cubed
2 large garlic cloves, minced
1 tablespoon sour cream
1 tablespoon cream cheese
2 tablespoons chicken broth
1 tablespoon milk
1 tablespoon light butter
Salt and pepper to taste
2 tablespoon fresh thyme or chives
Put the potatoes in a large pot with salt and enough water to cover and bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender. Drain and return potatoes to pot. Add garlic, sour cream, and remaining ingredeints. Using a masher or blender, mash until smooth. Season to taste with salt and pepper.
Meanwhile preheat the oven to 350 degrees. Line a muffin tin with foil liners (I just used large cardboard muffin liners). In a large bowl mix the turkey, zucchini, onions, breadcrumbs, ketchup, egg,and salt.
Place meatloaf mixture into muffin tins, making sure they are flat at the top. Bake for 18-20 minutes or until cooked through. Pipe the mashed potato frosting onto the cupcakes, peel from the muffin liners and serve.