Turkey Meatloaf Cupcakes With Sweet Potato Frosting
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Turkey Meatloaf Cupcakes With Sweet Potato Frosting

Turkey Meatloaf Cupcakes With Sweet Potato Frosting

Say goodbye to boring old meatloaf. Liven up your dinner table with these individual meatloaf cupcakes. They’re great for game day get-togethers too!

  • Total Time

    1

    hr

    30

    Mins

  • Prep Time

    1

    hr

  • Cook Time

    30

    Mins

  • Servings

    8

    people

  • Ingredients

    15

    items


Dreaming of the day you could have cupcakes for dinner? That day has arrived. Surprise your family by serving turkey meatloaf cupcakes with sweet potato frosting tonight!

Ingredients

2

large sweet potatoes

2 tsp

extra virgin olive oil

1 cup

diced red onion

1

large red pepper cut into small dice

1

green pepper cut into small dice

1

large garlic clove, minced

½ tsp

cumin

½ tsp

oregano

1

slice whole wheat bread

2 tbsp

skim milk

¾ lb

ground turkey breast

¾ lb

ground turkey thigh*

¼ cup

Monterey jack

2 tbsp

tomatillo salsa

½ tsp

kosher salt

*The addition of turkey thigh makes a moister meatloaf. If you can't find it, simply use 1½ pounds total of ground turkey.


directions

Step 1

Preheat the oven to 350 degrees F.

Step 2

Puncture the sweet potatoes several places with a fork. Bake on foil or parchment-lined baking sheet for 1 hour or until soft. Cool slightly.

Step 3

While sweet potatoes are baking, make the meatloaf cupcakes. Heat the oil in a large sauté pan. Add the red onion, ½ of the red pepper, ½ of the green pepper and garlic. Cook until softened, but not browned, approximately 5 minutes. Stir in cumin and oregano. Cool slightly.

Step 4

Crumble the bread into a small bowl. Pour the milk over the bread and let sit for 5 minutes. Scrape the cooked vegetables into a large bowl. Add the turkey, softened bread, cheese, salsa and salt. Mix together gently, but thoroughly with your hands.

Step 5

Equally divide the mixture into 8 greased 4 ounce ramekins. Bake for ½ hour or until the meatloaf registers 165 degrees F. Cool slightly and remove the cupcakes from the ramekins.

Step 6

Turn the oven up to broil. Remove the skin from the potatoes and mash. Set the cupcakes onto a baking sheet. “Ice” the cupcakes either using a small spatula or with a pastry bag fitted with a star shape tip (or put in Ziploc® brand bag and cut off a small corner to squeeze “frosting” through). Reserve the leftover sweet potato to serve as a base for the cupcakes. Broil the cupcakes for just a minute or so. Sprinkle remaining peppers on top. Serve immediately.


Nutrition Facts

Serving Size: 1 cupcake

Calories

220

Calories From Fat

80

Total Fat

9g

Saturated Fat

2.5g

Trans Fat

0g

Cholesterol

60mg

Sodium

250mg

Total Carbohydrates

15g

Dietary Fiber

4g

Sugars

5g

Protein

20g