Turkey Meatloaf Cupcakes

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  • Each cupcake
  • 220cal
  • 10g fat (3g sat)
  • 85mg chol
  • 270mg sodium
  • 15g carb
  • 2g fiber
  • 18g protein


For the meatloaf:

  • 1 tablespoon canola oil
  • 1/2 onion, diced
  • 2 stalks celery, diced
  • 1 carrot, peeled and diced
  • 2 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon fennel seeds
  • 2 pounds ground dark turkey
  • 1 cup dried breadcrumbs
  • 2 eggs
  • 3 splashes Worcestershire sauce
  • Salt and pepper, to taste
  • 1/2 cup prepared marinara sauce

For the mashed potato “icing”:

  • 2 Russet potatoes, peeled and boiled until soft
  • 1/4 cup milk or half-and-half
  • 2 tablespoons unsalted butter, melted
  • Salt and white pepper, to taste


Preheat oven to 350°F. Lightly grease a 12-cup muffin tin.

Heat oil in a large skillet over medium-high heat. Cook onions, celery and carrots until tender, about 5 minutes. Stir in garlic, oregano, marjoram and fennel seeds; cook until fragrant, 2 to 3 minutes.

Combine vegetable mixture, ground turkey, breadcrumbs, eggs, Worcestershire, salt and pepper in a large bowl. Divide meatloaf evenly among prepared muffin cups, gently pressing mixture down into cups so they are completely full; spoon marinara sauce over each meatloaf.

Bake until a thermometer inserted into the center of a meatloaf reads 165° F, about 30 minutes. Remove from the oven and turn on the broiler.

Meanwhile, whip together mashed potato “icing” ingredients in a bowl until smooth. Fill a plastic sandwich bag with potato mixture and cut open one corner of the bag at an angle (you also may use a pastry bag with a large star tip). Pipe potato icing on top of each meatloaf. Place under the broiler until potatoes are lightly browned, about 2 minutes.

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