Meatloaf Cupcakes with Mashed Potato Frosting

For the Meatloaf Cupcakes:

1 lb lean ground turkey
3/4 cup grated zucchini, all moisture squeezed out
2 Tbsp onion, minced
1/4 cup plain breadcrumbs
2 Tbsp Italian seasoning
3 Tbsp cup low sodium ketchup
2 egg whites
1/4 tsp kosher salt

For the Mashed Potatoes:

2 medium potatoes, peeled and cubed
2 large garlic cloves, minced
2 Tbsp fat free sour cream
2 Tbsp reduced sodium chicken broth
1 Tbsp skim milk
1/2 Tbsp I Can't Believe It's Not Butter Light
2 Tbsp fresh thyme
Salt & pepper, to taste
fresh parsley, minced

1. Preheat the oven to 350 degrees. Line a muffin tin with foil liners and set aside.

2. Bring a large pot of lightly salted water to a rolling boil. Add potatoes and cook for 20 minutes or until potatoes are soft. Drain and place potatoes in a food processor. Add garlic, sour cream chicken broth, milk, butter, thyme and salt & pepper. Pulse until desired consistency is achieved. Remove lid and allow mixture to cool.

3. In a large bowl, combine the turkey, zucchini, onion, bread crumbs, ketchup, egg whites and salt. Scoop meatloaf mixture evenly into muffin tins filling them to the top, making sure they are flat at the top

4. Bake for 20 minutes or until cooked through. Remove from oven and set aside to cool.

5. Transfer potatoes to a large piping bag fitted with a tip of choice. Pipe the "frosting" onto the meatloaf cupcakes, sprinkle with fresh parsley and serve.


Serving Size: Makes 12 cupcakes