Friday Recipe: Turkey Meatloaf Cupcakes and Mashed Potato Frosting
May 13, 2011 | Written By: Healthy Schools Campaign
By Lana Buseman, Communications Design Specialist
The art of the cupcake has recently taken this country by storm. Cupcake-only bakeries are popping up all over the place and networks like TLC and the Food Network have new shows dedicated to the tiny cakes. I never jumped on the cupcake bandwagon for the sole reason that I’m not a baked-goods person — but I have to admit there are times I wish I were because the cupcake of today is pretty much a work of art and comes in tons of unique flavors. Plus, the concept of eating a miniature version of something is always appealing.
So what about people like me who might prefer savory to sweet? Well, I noticed a place in Chicago called The Meatloaf Bakery that specializes in making different kinds of meatloaf in baked-goods form. Their bite-sized “loafies” look like cupcakes, but are made with ground chicken, lentils or even salmon.
I love my mom’s turkey meatloaf and decided to try my hand at meatloaf cupcakes. I also figured that no cupcake is complete without some frosting, so I made a mashed potato topping. I used red potatoes and kept the skin on to preserve some nutrients.
My 12-year-old brother gave me the thumbs up at dinner, so I know these are kid-approved! I also made sure to add as many chopped veggies as possible to the mix as these mini-meatloaves are excellent vehicles for delivering some fresh produce!
Turkey Meatloaf Cupcake Ingredients
- 1 package lean ground turkey
- ¼ cup carrot, chopped finely
- ¼ cup onion, chopped finely
- ¼ cup yellow bell pepper, chopped finely (I just used any veggies I had on hand, but feel free to swap out for what you have.)
- 1 egg
- 2 teaspoons Worcestershire sauce
- 1 tablespoon grill seasoning (I suggest Montreal Steak seasoning.)
Mashed Potato Frosting Ingredients
- 3-4 good-sized red potatoes
- 1/3 cup skim milk
- 1 tablespoon butter
- Salt and pepper to taste
- Preheat your oven to 350 degrees.
- Mix meatloaf ingredients in a large mixing bowl. I like to add the veggies, egg and seasoning first and add the meat last.
- Gently mix until all the ingredients are evenly dispersed.
- This recipe makes 12 ½ cup cupcakes, so spray two six-cup muffin tins with cooking spray and then, using a spoon or ice cream scooper, scoop meatloaf into the tins.
- Bake for 20-25 minutes or until cooked through and brown on top.
While your cupcakes are baking, make your “frosting.”
- Bring a pot of water to a boil and add your potatoes.
- Cook the potatoes until they can be easily pierced with a fork.
- Drain potatoes and add milk, butter and salt and pepper.
- Mash with a potato masher until smooth.
- Spread mashed potato “frosting” on top of each cupcake and serve!
Plus, for more savory cupcake ideas, click here!