
"Imagine the charm of miniature turkey meatloaf cupcakes adorned with a light and fluffy mashed potato 'frosting.' This delightful dish is sure to please the whole family, and the best part is that those sneaky veggies hidden within the meatloaf will go unnoticed by even the pickiest eaters!"
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In a sizable pot, combine the potatoes and garlic with a pinch of salt and enough water to fully submerge them; bring to a rolling boil.
Once boiling, cover the pot and lower the heat; allow it to simmer for 20 minutes or until the potatoes are soft.
Drain the potatoes and garlic, then return them to the pot. Incorporate the sour cream along with the remaining ingredients.
With a potato masher or blender, blend the mixture until it reaches a creamy consistency.
Adjust the flavor with salt and pepper as desired.
At the same time, preheat your oven to 350°F (175°C).
Prepare a muffin tin by lining it with foil liners.
In a large mixing bowl, combine the ground turkey, grated zucchini, diced onion, breadcrumbs, ketchup, egg, and salt.
Spoon the meatloaf mixture into the muffin tins, filling them all the way to the brim and ensuring the tops are level.
Bake uncovered for 18-20 minutes or until the meatloaf is fully cooked.
Carefully remove the meatloaf cupcakes from the tins and transfer them to a baking dish.
Use a piping bag to adorn the meatloaf cupcakes with the "frosting" made from the mashed potatoes, then serve.