Meatloaf Cupcakes

Meatloaf Cupcakes bnmulti recipe


500g 93% lean ground turkey
1 cup grated zucchini, all moisture squeezed dry with paper towel
2 tbsp onion, minced
1/2 cup seasoned breadcrumbs
1/4 cup tomato sauce
1 egg
1 tsp sea salt

For the Mashed Potato top
2 med potatoes (I use the purple ones as they have some great nutrients in the peel) cubed. You can peel them or leave the skin on.
2 large garlic cloves, peeled and halved
2 tbsp low fat sour cream
2 tbsp chicken broth
1 tbsp skim milk
1/2 tbsp light butter
sea salt to taste
dash of fresh ground pepper
2 tbsp fresh thyme



  1. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender.
  2. Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients.
  3. Using a masher or blender, mash until smooth.
  4. Season with salt and pepper to taste.
  5. Meanwhile, preheat the oven to 350°.
  6. Line a muffin tin with foil liners.
  7. In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt.
  8. Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
  9. Bake uncovered for 18-20 minutes or until cooked through.
  10. Remove from tins and place onto a baking dish.
  11. Pipe the “frosting” onto the meatloaf cupcakes and serve.

Makes 12.

120 calories
12.25 g carbs
4.25 g fat
9 g protein