Recipe- Meatloaf Cupcakes with Mashed Potato Icing

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“Meatloaf, deatloaf, double bubble beatloaf.”  Anyone who knows the classic movie, A Christmas Story, will get that line. Meatloaf gets a bad rap, as it should the way some make it.  Here’s a twist I heard from some friends that adds a whimsical twist to a classic dud.

Of course, try to buy organic ingredients whenever possible. This will guarantee you’re not getting GMO’s (genetically modified foods)

In addition to this being a fun food to serve, they are already set in serving sizes. You’ll find a link to the mashed potato recipe below.  Enjoy!

Ingredients- Makes twelve, 4 oz muffins

Ground turkey, 2 pounds (or beef or your fav meatloaf mix)

Onion, 1 large chopped

Mushrooms, Baby Portabello’s, 1 cup chopped

Bread, 2 slices, whole wheat, chopped fine

Eggs, 2, or egg replacer

Dijon mustard, 1 tbsp

Worcestershire sauce, 2 tbsp

Thyme & parsley, dried, 1.5 tbsp’s each

Salt and pepper, fresh ground, to taste

For the Topping:

Ketchup, 1 tbsp

Worcestershire sauce, 2 tbsp

Dijon mustard, 1 tbsp


Preheat oven to 375 degrees.  Spray a 12 cup muffin tray with non-stick spray.  Tip all the ingredients into a large bowl, except the topping, and mix until just blended.  Use a large spoon to fill each muffin tin to slightly overflowing.  Blend the topping ingredients and brush on top of each muffin, covering it.  Place the tray into the oven and cook for 35 – 40 minutes, until a thermometer reads 160 degrees.  Remove and serve with the mashed potato icing and sautéed carrots.  The mashed potato recipe is here >

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