What you’ll need: (for meatloaf cupcakes) double metal cupcake liners, 1.3lb 93% lean ground turkey, 1 cup grated zucchini – squeezed dry, 2 tbsp onion minced, 1/2 cup seasoned breadcrumbs, 1/4 cup ketchup, 1 egg, 1 tsp salt
What you’ll need: (for mashed potato frosting) 2 medium yukon gold potatoes-peeled and cubed, 2 large garlic cloves-peeled and halved, 2 tbsp fat free sour cream, 2 tbsp fat free chicken broth, 1 tbsp skim milk, 1/2 tbsp light butter, salt and pepper to taste, 2 tbsp thyme
Put potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat, simmer for 20 minutes. Drain and return potatoes and garlic to pot. Add remaining ingredients and mash until smooth
Meanwhile, preheat oven to 350 degrees. Line a muffin tin with metal liners. Mix meatloaf ingredients in a large bowl. Place meatloaf mixture in muffin tins, filling them to the top, making sure they’re flat at the top.
Bake uncovered 18-20 minutes or until cooked through. Remove from muffin tins and place into a baking dish. Pipe the frosting (can be used with a pastry bag and tip or cutting off the tip to a large ziplock bag) onto the meatloaf cupcakes and serve (makes 12)
Recipe from skinnytaste.com