“This was one of my wife's brilliant ideas. Turning meatloaf into little cupcakes makes my kids feel they're getting something special.”
Preheat oven to 400°F. Line a mini-muffin pan with paper liners. In a large pot of salted water, bring 2 potatoes, peeled and cut into 1-inch chunks, to a boil over medium-high heat.
Cook potatoes until tender when pierced with a fork, about 20 minutes. Drain and return to pot, and mash until smooth.
In a skillet, heat 2 Tbsp olive oil over medium heat. Add 1/2 small onion, finely chopped and cook until translucent, 2 to 3 minutes. Set aside. In a large bowl, combine 3/4 cup coarsely crumbled corn bread and 2 Tbsp buttermilk. Let stand for 5 minutes, or until the liquid is absorbed. Add the onion, 1 lb ground turkey, 1/4 cup barbecue sauce, 1 egg, and 2 Tbsp chopped fresh parsley and mix with clean hands. Fill muffin cups with the turkey mixture. Cut 2 thick-cut bacon slices crosswise into 1-inch strips.
Top each cupcake with a bacon slice. Bake until the bacon is crisp and the meat is cooked through, 20 to 25 minutes. Cool for 5 minutes. Use a pastry bag or butter knife to “frost” each cupcake with the mashed potatoes.
Reprinted from Start Fresh by Tyler Florence. Copyright (c) 2011 by Tyler Florence. By permission of Rodale, Inc.