Turkey Meatloaf Cupcakes with Mashed Potatoes

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 1/2 cup Carrots
  • 1 clove Garlic
  • 1/2 cup Onion
  • 1 tsp Oregano, dried
  • 1/2 cup Parsley, fresh leaves
  • 2 Russet potatoes, large

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Ketchup
  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 3/4 tsp Kosher or sea salt

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs, whole wheat

• Dairy

  • 1/2 cup Low-fat milk
  • 1 tbsp Olive oil or butter, extra virgin

Found on skinnyms.com

Description

Ingredients

• 1 pound lean ground turkey
• 1 egg, beaten
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup ketchup
• 1/2 cup diced onion
• 1/2 cup grated carrots (grate on large holes of a cheese/box grater)
• 1/2 cup finely chopped fresh parsley leaves
• 1 clove garlic, minced, or 1 teaspoon garlic powder
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 large russet potatoes, peeled and chopped
• 1 tablespoon extra virgin olive oil or butter
• 1/2 cup low-fat milk
• 1/4 teaspoon kosher or sea salt

Directions

• Preheat oven to 350 degrees. Spray 12 cups of a muffin tin generously with cooking spray.
• Place potatoes in a pot of cold, salted water over high heat and bring to a boil. Reduce heat to medium-high. Cook until tender when pierced with a fork, about 20 minutes. Drain. Mash potatoes with olive oil, salt, and milk.
• Meanwhile, mix meatloaf ingredients in a large bowl. Hands may be used. Divide meatloaf evenly into 12 muffin cups, 3/4 of the way full, pressing the meat in.
• Bake for 35 minutes or until cooked through. The inside should read 165 degrees when pierced with a meat thermometer. Cool muffins for about 4 to 5 minutes, remove from tin, and spread each evenly with mashed potatoes, lifting spatula to create peaks if desired.
• Enjoy!