Veggie-Packed Meatloaf Muffins with Mashed Potato Frosting!

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These sound weird, I know. But trust me when I say they are SO good. I’m big on comfort food, and it doesn’t get much more comforting than meatloaf and potatoes.

I used to think meatloaf was kind of… not so great as a kid. But as an adult, I’ve learned that there are so many ways you can make it and change it up to fit your specific tastes! For instance, this isn’t your average beef meatloaf. It’s actually made from extra lean ground turkey. Yes you read that correctly. EXTRA LEAN. So not only is this meal comforting and delicious, it’s actually pretty healthy too! Winner winner  chicken turkey dinner!

I also like these because they’re not in the typical “loaf” shape. So really these are like… meat-muffins? But that doesn’t roll off the tongue quite as nicely as meatloaf muffins, so let’s stick with the original name 😉

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Enough talky, time to make them so we can EAT THEM 🙂

Ingredients:

  • 1.25 pounds extra lean ground turkey
  • 4 oz tomato sauce (plus extra for topping)
  • 1 tsp Worcestershire sauce
  • 1/2 small zucchini
  • 1/3 cup shredded Parmesan 
  • 1/2 medium onion
  • 3 mini sweet peppers
  • 1 tbs garlic powder, divided
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup bread crumbs
  • 1 egg
  • 1 tbs olive oil
  • 2 cups prepared mashed potatoes (I used instant potatoes as a time-saver)

Grease a 12 count muffin tin and preheat the oven to 375 degrees. Pour olive oil into a small pan and heat over medium. Dice the onion, zucchini, and peppers into small pieces.

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Add them to the oil in the frying pan. Sprinkle with salt and pepper, and half of the garlic powder.

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Cook until they soften and start to turn golden.

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In a large bowl: add the turkey, tomato sauce, remaining garlic, egg, Parmesan, Worcestershire sauce, bread crumbs, pepper and mix to combine (careful not to over-mix).

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Then add the softened veggies to the bowl and fold in gently. Again, do not over-mix or the meatloaf can get tough.

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Plop the meat mixture evenly into each hole in the muffin tin.

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Top with additional tomato sauce.

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Bake at 375 for 40-55 minutes until golden and cooked through to 165 degrees.

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Place the mashed potatoes into a piping bag or zip-lock bag with the corner snipped off and pipe onto the meatloaf muffins. As I said earlier, I used instant mashed potatoes as I was in a rush, and to be honest, I’m not a huge mashed potato fan, so I didn’t want to slave away at the stove over a large batch of them 🙂

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Decorate with cherry tomatoes or whatever your heart desires.

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Annnnnnd devour!

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XO,

Anna

 

 

 

 

 

 

 

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