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Barbecue-Turkey Meatloaf Cupcakes with Mashed Potato Frosting Recipe

John Lee

Why It's a Winner
“This was one of my wife's brilliant ideas. Turning meatloaf into little cupcakes makes my kids feel they're getting something special.”

MAKES 12
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.

Plus:
 Tyler Florence's Chicken and Rice Recipe
 Tyler Florence's Peach Rice Pudding Recipe

Reprinted from Start Fresh by Tyler Florence. Copyright (c) 2011 by Tyler Florence. By permission of Rodale, Inc.

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