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Meatloaf Muffins with Whipped Cheddar Mashed Potato “Frosting”

Meatloaf Muffins with Whipped Cheddar Mashed Potato “Frosting”

Prep Time 30 minutes Cook Time 1 hour, 15 minutes

Who would have thought that cupcakes with piles of gorgeous frosting would make a healthy meal? They are when made this way! Your kids will be tickled when they see these on their plate and even your pickiest eaters won’t be able to resist the cheddar whipped mashed potato topping.

Yield: about 12

What you'll need

  • 2 pounds lean ground turkey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 medium garlic cloves, finely minced
  • 8 ounces mushrooms diced
  • 1 teaspoon soy sauce
  • 2 tablespoons white wine
  • 1/4 cup minced fresh parsley

For the mashed potatoes:

  • 4 large russet potatoes, peeled and cut into 2-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 4 tablespoons butter, cut into cubes
  • 1/2 cup buttermilk
  • 1 cup grated sharp cheddar cheese
  • Additional milk if needed

How to make it

  1. Preheat the oven to 350 degrees. Line a muffin tin with foil liners and spray each one with cooking spray. Set aside.
  2. Place ground turkey in a large mixing bowl. Add salt and pepper and set aside. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes or until onion is tender and translucent.  Add garlic and mushrooms and cook for 10 minutes or until mushrooms have released their juice and it’s been reabsorbed. The veggies should be very tender. Stir in the soy sauce and wine and cook for 5 minutes more. Stir in the parsley.
  3. Add the veggie mixture to the turkey and mix until fully incorporated (I find my hands work best for this).
  4. Fill the prepared muffin tins with the turkey mixture until they are about 3/4 full. Bake for about 25 minutes, or until the turkey is cooked through.
  5. While the meatloaf is baking make the mashed potatoes. Cover the peeled and cubed potatoes with cold water. Add a large pinch of salt. Bring to a boil, reduce heat, and simmer for about 15 minutes or until the potatoes are tender when pierced with a knife. Remove from heat and drain potatoes and add to the bowl of a food processor fitted with a steel-blade attachment. Add the salt, pepper, butter, and buttermilk and pulse until completely smooth. If the mixture seems too thick, add a bit of milk until the consistency is like spreadable frosting. Remove potatoes from the food processor and place into a bowl. Fold in the grated cheese.
  6. Remove meatloaf from the oven. If there is any liquid in the muffin liners, carefully drain off each individually and return to the pan. Spoon the mashed potatoes over the meatloaf or fill a pastry bag with the potatoes and decoratively pipe as you would frosting. Serve immediately or cover loosely and refrigerate. When ready to serve re-heat for 15 minutes in a 400 degree oven.