Turkey Meatloaf Cupcakes | PCC Natural Markets

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Turkey Meatloaf Cupcakes

Yield: 1 dozen

Your rating: None (4 votes)
Your rating: None (4 votes)


For the meatloaf:

For the mashed potato “icing”:

These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Preheat oven to 350°F. Lightly grease a 12-cup muffin tin.

Heat oil in a large skillet over medium-high heat. Cook onions, celery and carrots until tender, about 5 minutes. Stir in garlic, oregano, marjoram and fennel seeds; cook until fragrant, 2 to 3 minutes.

Combine vegetable mixture, ground turkey, breadcrumbs, eggs, Worcestershire, salt and pepper in a large bowl. Divide meatloaf evenly among prepared muffin cups, gently pressing mixture down into cups so they are completely full; spoon marinara sauce over each meatloaf.

Bake until a thermometer inserted into the center of a meatloaf reads 165° F, about 30 minutes. Remove from the oven and turn on the broiler.

Meanwhile, whip together mashed potato “icing” ingredients in a bowl until smooth. Fill a plastic sandwich bag with potato mixture and cut open one corner of the bag at an angle (you also may use a pastry bag with a large star tip). Pipe potato icing on top of each meatloaf. Place under the broiler until potatoes are lightly browned, about 2 minutes.

Each cupcake: 220cal, 10g fat (3g sat), 85mg chol, 270mg sodium, 15g carb, 2g fiber, 18g protein

Recipe by Jackie Freeman, PCC Chef

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