Skinny Meatloaf Cupcakes with Mashed Potato Frosting
(from misams’s recipe box)
Servings: 6 • Serving Size: 2 cupcakes • Old Points: 5 pts • Points+: 6 pts
Calories: 240.7 • Fat: 8.5 g • Protein: 18.1 g • Carb: 24.5 g • Fiber: 2.5 g • Sugar: 4.2 gSodium: 560.1 mg (without salt)
Categories: Entree, Ground Turkey, Skinny
Ingredients
- For the Meatloaf Cupcakes:
- • 1.3 lb 93% lean ground turkey
- • 1 cup grated zucchini, all moisture squeezed dry with paper towel
- • 2 tbsp onion, minced
- • 1/2 cup seasoned breadcrumbs
- • 1/4 cup ketchup
- • 1 egg
- • 1 tsp kosher salt
- For the Skinny Mashed Potato "Frosting":
- • 1 lb (about 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
- • kosher salt to taste
- • dash of fresh ground pepper
- • 2 tbsp fresh thyme
Directions
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Directions:
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Put the 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 or until potatoes are tender.Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher or blender, mash until smooth. Season with salt and pepper to taste.
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Meanwhile, preheat the oven to 350°. Line a muffin tin with foil liners.
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In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt.Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
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Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.