- Yields: 1 dozen
- Ingredient Notes: Corn-free, Peanut-free, Soy-free, Tree nut-free
- Each cupcake
- 220cal
- 10g fat (3g sat)
- 85mg chol
- 270mg sodium
- 15g carb
- 2g fiber
- 18g protein
Ingredients
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
Directions
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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