meatloaf cupcakes with mashed potato frosting
Recipe from www.skinnytaste.com Serving Size - 2 cupcakes WW Points+ - 6pts
prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 1.3 pounds 93% lean ground turkey
- 1 cup grated zucchini, all moisture squeezed dry with paper towel
- 2 tablespoons onion, minced
- 2 tablespoons green pepper, chopped
- 1/2 cup seasoned breadcrumbs
- 1/4 cup ketchup
- 1 - egg
- 1 teaspoon salt
- FOR THE MASHED POTATO "FROSTING"
- 1 pound yukon gold potatoes, peeled and cubed
- 2 large garlic cloves, peeled and halved
- 2 tablespoons fat free sour cream
- 2 tablespoons fat free chicken broth
- 1 tablespoon skim milk
- 1/2 tablespoon light butter
- - salt and pepper
- 2 tablespoons fresh thyme
How To Make meatloaf cupcakes with mashed potato frosting
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Step 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.
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Step 2Meanwhile, preheat the oven to 350°. Line a muffin tin with foil liners.
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Step 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.
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Step 4Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.
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Step 5Pipe the "frosting" onto the meatloaf cupcakes and serve.
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