In my efforts to find (and make) Clean & Delicious® meal ideas that can be made ahead to have during the week as a convenient (and delish!) lunch or dinner, I came across this clever idea for Turkey Meatloaf Muffins.
Essentially you’ve got a mini meatloaf cooked in a muffin tin and topped with a dollop of mashed potatoes. Clean, delicious, convenient, and so stinkin’ cute, no?
I was originally inspired by this recipe from SkinnyTaste. I used the recipe from Gina’s meatloaf muffins verbatim. They are moist, flavorful, and packed with zucchini (shhhh, no one has to know unless they are like us and get excited about these things!). And then I topped them with my Roasted Garlic And Olive Oil Mashed Potatoes.
You could easily use any meatloaf recipe you like. The same goes for the potatoes, just be sure to get the potatoes started before the meatloaf so you have it ready for topping when your muffins are done cooking.
On the flip side, you could certainly skip the potatoes all together and simply have the meatloaf muffins ready to roll as a high protein snack or meal during the week; kind of like Jamie Easons meatloaf muffins I made last June.
Either way you can’t go wrong and the kids love them, too!
Have you ever made meatloaf muffins? Have you tried topping them with potatoes? Do you have any tips, tricks, or delish ideas you can share with me? If so, I’d love to hear all about it down in the comments below.
Turkey And Mashed Potato Muffins
Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
The meatloaf portion of this muffin is an original recipe from SkinnyTaste.com
For the Meatloaf Cupcakes:
- 1.25 lb. lean ground turkey
- 1 cup grated zucchini, squeezed dry with paper towel
- 2 tbsp. onion, minced
- 1/2 cup Italian style breadcrumbs
- 1/4 cup ketchup
- 1 egg
- 1 tsp. kosher salt
For the Roasted Garlic And Olive Mashed Potatoes
- 2 pounds russet potatoes, scrubbed clean
- ¼ cup + 2 tbsp. extra virgin olive oil
- 1 head of roasted garlic
- 1 tsp. kosher salt
- Pepper to taste
Have 1 head of roasted garlic cooked and ready to go (I usually make a few heads at a time so I can use it as a head start ingredient).
Cut potatoes into hearty chunks. Place into a medium sized pot and cover with water. Place over a high heat and bring to a boil. Allow potatoes to boil for about 5-10 minutes or until the chunks are fork tender.
Drain water from potatoes and put potatoes back into the warm pot. Add olive oil, roasted garlic cloves, salt and pepper. Use potato masher (or the back of a fork) to mash the potatoes until you have a nice, hearty, rustic mash.
Meanwhile, preheat the oven to 350°. Line a muffin tin with foil liners.
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, and making sure they are flat at the top.
Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.
Scoop ¼ cup of mashed potatoes on top of each muffin. Enjoy!
Makes 12 muffins.
Nutrients per muffin: Calories: 203; Total Fat: 11g; Carbohydrate: 15.9g; Fiber: 1.3g; Sugars: 2.2g; Protein: 11.6g