Friday Recipe: Turkey Meatloaf Cupcakes and Mashed Potato Frosting

May 13, 2011 | Written By:

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


  1. Preheat your oven to 350 degrees.
  2. Mix meatloaf ingredients in a large mixing bowl. I like to add the veggies, egg and seasoning first and add the meat last.
  3. Gently mix until all the ingredients are evenly dispersed.
  4. 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.
  5. Bake for 20-25 minutes or until cooked through and brown on top.

While your cupcakes are baking, make your “frosting.”

  1. Bring a pot of water to a boil and add your potatoes.
  2. Cook the potatoes until they can be easily pierced with a fork.
  3. Drain potatoes and add milk, butter and salt and pepper.
  4. Mash with a potato masher until smooth.
  5. Spread mashed potato “frosting” on top of each cupcake and serve!

Plus, for more savory cupcake ideas, click here!

Get email updates from Healthy Schools Campaign


Form submission subscribes you to the Healthy Schools Campaign Newsletter. To view and manage other options click here
Hidden Section

Note - updated to the HSC Newsletter list 1.3.2017 per the updated newsletter configuration