Skinny meatloaf cupcakes with mashed potato frosting


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


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