Turkey Meatloaf Cupcakes

Who says cupcakes have to be sweet? With the back-to-school season in full swing, I decided to surprise my family with these adorable Turkey Meatloaf Cupcakes for dinner, and they were an absolute hit. At first, my crew was a bit concerned that dessert was the main course until they took a closer look. These savory cupcakes are a delicious blend of ground turkey, mushrooms, onions, and carrots, all perfectly seasoned and baked in cupcake tins. I topped each one with ketchup before popping them into the oven. Once cooked, I had hot mashed potatoes ready to swirl on my mini meatloaves. These cupcakes are not only fun but also perfect for entertaining or adding a playful twist to your weeknight meals!

Ingredients for Turkey Meatloaf Cupcakes:

yield 24

Meatloaf:

3 pounds ground turkey

2 1/2 cups diced onion

1 3/4 cups old-fashioned oatmeal

3 eggs, slightly beaten

2 tablespoons Worcestershire sauce

1 1/2 teaspoons Dijon mustard

3 cloves garlic, minced

3 carrots, finely diced

8 ounces mushrooms, stems discarded and caps diced

1/2 cup chopped parsley + 1/4 cup chopped parsley for garnish

3/4 teaspoon dried oregano

3/4 teaspoon dried thyme

2 teaspoons soy sauce

1/2 cup + 2 tablespoons +1/2 cup ketchup

Topping:

1/2 cup ketchup

Mashed Potatoes:

*5 pounds Yukon Gold potatoes, peeled and cut into 1 1/2" pieces

6 cloves garlic, minced

1 cup chicken broth

3 tablespoons parmesan cheese

1 tablespoon + 1 teaspoon extra virgin olive oil

1/2 teaspoon table salt

2 dashes of white pepper

I used a potato ricer. I have been using the same one for so many years. The one I am using is pretty old, so I can’t locate the exact one. However, if I were going to get one now, this would be the one I would purchase. Click HERE for details on a potato ricer.

You will also need 2 standard cupcake pans. I used a pastry bag to pipe the potatoes on the cupcakes but if you don't have one a spoon works, too.

*Time-Saving Tip: Peel and cut the potatoes and then put in a pot of cold water for about an hour or two before proceeding with the recipe.

Let's see what we need.

Now it is time to cook.

Add the oil, onions, and carrots to a pan and season with salt and pepper. Cook for a few minutes, and when the vegetables start to tender, add the mushrooms, oregano, thyme and season with more salt and pepper. Continue cooking until the mushroom juices mostly evaporate. Set the vegetables aside and completely cool.

Combine the turkey, cooled vegetables, 1/2 cup of parsley, garlic, eggs, oatmeal, 1/2 cup +2 tablespoons of ketchup, soy sauce, mustard, and Worcestershire sauce.

Coat the pans with cooking spray, then fill each cup with the meat mixture, dividing equally. Then take the 1/2 cup of ketchup and evenly spread about a teaspoon over each loaf. Transfer the meat to a preheated 350-degree oven and bake for 18-20 minutes.

While the meatloaves are baking it's the perfect time to prepare the potatoes. Try your best to cut all of the potatoes into the same size pieces; this way, they cook at the same rate. I like to cut them about 1 1/2 " chunks. Once finished cutting, add them to a pot and fill it with water, just covering the potatoes. Bring to a boil and cook until tender. You can check by poking a few pieces with a fork. If it is easy to pierce and remove the fork, the potatoes are ready, drain.

Place the potatoes in the ricer and have them riced directly into a mixing bowl. Repeat the process until done. Combine the oil and garlic in a small bowl; microwave for 30 seconds. Pour the oil mixture, cheese, and broth into the potatoes; season with salt and pepper.

Once cooked, remove the cupcakes from the pans and place them on a rack or sheet pan. Pipe or spoon the potatoes onto each one and sprinkle with parsley.

They’re ready! These Turkey Meatloaf Cupcakes are not only adorable and delicious but also a healthy option that’s perfect for entertaining. Kids will love them! Why not host a cupcake-themed party and serve them for dinner and dessert?

Enjoy!

Turkey Meatloaf Cupcakes:

yield 24

Meatloaf:

• 3 pounds ground turkey

• 2 1/2 cups diced onion

• 1 3/4 cups old-fashioned oatmeal

• 3 eggs, slightly beaten

• 2 tablespoons Worcestershire sauce

• 1 1/2 teaspoons Dijon mustard

• 3 cloves garlic, minced

• 3 carrots, finely diced

• 8 ounces mushrooms, stems discarded and caps diced

• 1/2 cup chopped parsley + 1/4 cup chopped parsley for garnish

• 3/4 teaspoon dried oregano

• 3/4 teaspoon dried thyme

• 2 teaspoons soy sauce

• 1/2 cup + 2 tablespoons ketchup

Topping:

• 1/2 cup ketchup

Mashed Potatoes:

• *5 pounds Yukon Gold potatoes, peeled and cut into 1 1/2" pieces

• 6 cloves garlic, minced

• 1 cup chicken broth

• 3 tablespoons parmesan cheese

• 1 tablespoon + 1 teaspoon extra virgin olive oil

• 1/2 teaspoon table salt

• 2 dashes of white pepper

• I used a potato ricer. I have been using the same one for so many years. The one I am using is pretty old, so I can’t locate the exact one. However, if I were going to get one now, this would be the one I would purchase. Click HERE for details on a potato ricer.

• You will also need 2 standard cupcake pans. I used a pastry bag to pipe the potatoes on the cupcakes but if you don't have one a spoon works, too.

• Add the oil, onions, and carrots to a pan and season with salt and pepper. Cook for a few minutes, and when the vegetables start to get tender, add the mushrooms, oregano, thyme and season with more salt and pepper. Continue cooking until the mushroom juices mostly evaporate. Set the vegetables aside and completely cool.

• Combine the turkey, cooled vegetables, 1/2 cup parsley, garlic, eggs, oatmeal, 1/2 cup + 2 tablespoons ketchup, soy sauce, mustard, and Worcestershire sauce.

• Coat the pans with cooking spray, then divide each cup with the meat mixture. Then, take the 1/2 cup of ketchup and evenly spread about a teaspoon over each loaf. Transfer the meat to a preheated 350-degree oven and bake for 18-20 minutes.

• While the meatloaves are baking it's the perfect time to prepare the potatoes. Try your best to cut all the potatoes into pieces of the same size; this way, they cook at the same rate. I like to cut them about 1 1/2 " chunks. Once finished cutting, add them to a pot and fill it with water, just covering the potatoes. Bring to a boil and cook until tender. You can check by poking a few pieces with a fork. If it is easy to pierce and remove the fork, the potatoes are ready, drain.

• Place the potatoes in the ricer and have them riced directly into a mixing bowl. Repeat the process until done. Combine the oil and garlic in a small bowl; microwave for 30 seconds. Pour the oil mixture, cheese, and broth into the potatoes; season with salt and pepper.

• Once cooked, remove the cupcakes from the pans and place them on a rack or sheet pan. Pipe or spoon the potatoes onto each one and sprinkle with parsley.

• *Time-Saving Tip: Peel and cut the potatoes and then put them in a pot of cold water for about an hour or two before proceeding with the recipe.