Meatloaf Cupcakes with Mashed Potato Frosting

15 55 244
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 6
Meatloaf Cupcakes with Mashed Potato Frosting
Health Highlights


604 gm Ground turkey, lean
1 cup grated Zucchini (moisture squeezed dry with paper towel)
0.12 small Yellow onion (minced)
1/2 cup Bread crumbs, seasoned
1/4 cup Tomato ketchup
1 large egg Egg
1 dash Kosher salt
2 potato Yukon Gold potato (peeled, cubed, for frosting)
2 clove(s) Garlic (peeled, halved, for frosting)
2 tbsp Sour cream, fat free
2 tbsp Chicken broth (stock), low sodium
1 tbsp Milk, fat-free (skimmed)
1/2 tbsp Becel Margarine (with olive oil)
1 dash Salt and pepper (to taste)
2 tbsp Thyme, fresh


1. Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil.

2. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender.

3. Drain and return potatoes and garlic to pan.

4. Add sour cream and remaining ingredients.

5. Using a masher or blender, mash until smooth. Season with salt and pepper to taste.

6. Meanwhile, preheat the oven to 350°F. Line a muffin tin with foil liners.

7. In 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.

8. Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.

9. Pipe the “frosting” onto the meatloaf cupcakes and serve.

Nutrition Facts

Per Portion

Calories 244
Calories from fat 81
Calories from saturated fat 24.9
Total Fat 9.0 g
Saturated Fat 2.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 3.8 g
Cholesterol 120 mg
Sodium 432 mg
Potassium 613 mg
Total Carbohydrate 18.4 g
Dietary Fiber 1.6 g
Sugars 3.9 g
Protein 23.3 g

Dietary servings

Per Portion

Grain 0.3
Meat 1.1
Milk Alternative 0.1
Vegetables 0.8

Energy sources