Meatloaf Cupcakes with Mashed Potato Frosting

Jennifer Vitone


Recipe from

Serving Size - 2 cupcakes

WW Points+ - 6pts


★★★★★ 1 vote



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1.3 lb
93% lean ground turkey
1 c
grated zucchini, all moisture squeezed dry with paper towel
2 Tbsp
onion, minced
2 Tbsp
green pepper, chopped
1/2 c
seasoned breadcrumbs
1/4 c
1 tsp


1 lb
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
salt and pepper
2 Tbsp
fresh thyme

How to Make Meatloaf Cupcakes with Mashed Potato Frosting


  • 1Put 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.
  • 2Meanwhile, preheat the oven to 350°. Line a muffin tin with foil liners.
  • 3In 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.
  • 4Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.
  • 5Pipe the "frosting" onto the meatloaf cupcakes and serve.

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About Meatloaf Cupcakes with Mashed Potato Frosting

Course/Dish: Turkey, Meatloafs
Other Tag: Healthy

Show 3 Comments & Reviews

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