Category Archives: Turkey

Meatloaf Cupcakes with Mashed Potato Frosting (updated)

Hi Everyone,

I have decided to update another one of my classic recipes from “way back”; this time it’s my Meatloaf Cupcakes with Mashed Potato Frosting. When my son was small, I used to make these meatloaf cupcakes for him after baseball practice and he and his friends loved them. This is a great addition to any gathering when there will be children (maybe you can get a few picky eaters to try a meatloaf cupcake).

Since they are easy to prepare, look cute and make a great presentation, I would serve these cupcakes on a buffet for a luncheon with my friends and they were always a hit. Young and old love the look of these cupcakes.

(At the end of the post, I will show you a cute way to serve them for a luncheon).

Bob and I have continued to make them over the years and we make a full cupcake tray and then freeze half the cupcakes for a quick meal for another day.

Below is the updated version of my recipe with a few additions. Give this recipe a try and I hope you enjoy them as much as we do.

Meatloaf Cupcakes with Mashed Potato Frosting

Ingredients:

For the Meatloaf Cupcakes

1 lb. ground beef or ground turkey

1 small yellow onion, grated (if you cry grating an onion, finely mince the onion instead)

1 cup grated zucchini, all moisture squeezed dry with a paper towel – ( I AM SURE THIS ADDITION IS A SURPRISE BUT IT KEEPS THE CUPCAKES MOIST AND FLAVORFUL …plus an added veggie for the kids).

2 eggs, beaten

1/2 cup grated cheese (Parmesan or Locatelli – your choice)

1 cup seasoned breadcrumbs (panko is fine too)

1/4 cup ketchup or unsalted tomato sauce

1 tsp. garlic powder

1 tsp. dried thyme

1 tsp dried oregano

1 tsp. kosher salt

Pepper to taste

For the Mashed Potatoes

(The ingredients listed will only make enough potatoes to cover the top of the cupcakes. You might want to double the recipe if you want some leftover mashed potatoes)

2 large or 3 medium potatoes (I use Yukon gold) – peeled and diced

2 garlic cloves, peeled and halved

1- 2 tbsp. butter

1/2 – 1 cup milk or heavy cream

Salt and pepper to taste

2 tbsp. sour cream (optional)

Fresh chives (optional)

Gravy (optional)

Directions:

Meatloaf Cupcakes

Preheat oven to 350 degrees

Line a muffin tin with foil cupcake papers or spray with cooking spray (this recipe usually makes 8-10 cupcakes).

COOKS NOTE* – For this recipe, I use Reynolds jumbo foil baking cups in my muffin tin. In a real pinch, these cups are so sturdy that if you don’t have a muffin tin, you can place these baking cups directly on a cookie sheet and bake.

In a large bowl mix the drained zucchini and grated onion.

Add the remaining meatloaf ingredients and mix well (using your hands is the best method)

Press meatloaf mixture (approx. 1/2 cup) into muffin tin filling them to the top, making sure the surface is flat.

Bake uncovered for 20-25 minutes or until brown on top and cooked through. After 20-25 minutes, remove from the oven.

While the meatloaf cupcakes are baking, make your mashed potatoes. If you have leftover mashed potatoes from another meal, even better.

Mashed Potatoes

Put the potatoes and garlic in a large pot with salt and enough COLD water to cover; bring to a boil

Cover and reduce heat to a simmer for 20 minutes or until potatoes are tender

Drain and return potatoes and garlic to the pot

Add butter, milk, salt, pepper, and sour cream, if using

(Add extra butter and heavy cream if needed to make the potatoes smooth to your liking).

Mash with a potato masher or stick blender until smooth- not too much or they will get gummy. The potatoes need to be creamy but still able to hold their shape.

Assemble the Cupcake:

Either pipe with a tip and pastry bag or scoop mashed potatoes on the meatloaf cupcakes with a spoon.

Piping the mashed potatoes on the meatloaf cupcakes looks fantastic if you are serving guests, but I usually just add a dollop of potatoes with a spoon on top of the meatloaf cupcakes when it is just me and Bob and then garnish with gravy and chives.

Cooks Note* – if you want a crunchy surface to the potatoes either return cupcakes to the oven and bake for 10 minutes or place it under the broiler for a few minutes

Add a little gravy on top of the potatoes, add some chives (for the sprinkles on a cupcake), and half a grape tomato (for the cherry on a cupcake).

Cooks Note:

These cupcakes freeze well…let the cupcakes cool until a fine skin forms on the potatoes so the cling wrap won’t stick to it. Wrap in cling wrap and place in the freezer
To reheat, thaw and then reheat in the oven or microwave

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If you would like to serve these cupcakes for a luncheon, line them up on a long narrow serving tray for a buffet setting or in individual cupcake holders for a personal presentation. (see below).

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Until my next post, make every day a celebration!

Stay well,

Diane

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Turkey & Three Bean “Halloween” Chili and Sour Cream Cornbread

6 Replies

(Click PHOTO to enlarge and then back arrow to return to original size).

Hi everyone,

I wanted to post the recipe for my traditional Halloween meal.

Turkey and Three Bean Chili with Sour Cream Cornbread

I use ground turkey for my chili but you can easily substitute ground beef.

Remember to taste your food for seasonings as you go along and build your flavors…

Enjoy and Happy Halloween!

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Turkey and Three Bean Chili

Ingredients:

1- 2 tbsp. olive olive

1 large onion- diced (1 cup)

4 garlic cloves – minced

2 bell peppers- diced (I use one green and one red just for color)

3 carrots- diced in coins

2 (1 lb.) pkgs. of ground turkey OR ground beef

2 tsp. ground cumin

2 tsp. chili powder

2 tsp. cayenne

2 tsp. garlic powder

1/2 tsp. oregano

salt & fresh ground pepper to taste

1 capful of hot sauce (Frank’s red hot or Revenge)

4 tsp. of green chiles (fire roasted in a can found in the Mexican food aisle- I use the entire 4 oz. can of MILD because I find if I don’t use them all at once, I just end up throwing them out.

2 cups of water

1 ( 28 oz.) can of crushed tomatoes

1 (15.5 oz) can black beans, drained and rinsed

1 (15.5 oz) can kidney beans, drained and rinsed

1 (15.5 oz) can pink beans (or pinto beans), drained and rinsed

½ cup green scallions plus additional for garnish

1 bag of shredded cheese (cheddar, jalapeno or Mexican blend) for garnish

Sour cream for garnish

Optional–Chipolte peppers in adobo sauce (also in a can in the Mexican food aisle). These are very spicy so be careful…I usually use 1 or 2 chopped up because I like heat in my chili. You can freeze the rest for another meal.

Optional – for some added spice, I use a squirt of sriracha sauce ( You can tell I like spicy)

Directions:

Heat the oil in a large pot or Dutch oven over moderate heat.

Add the onion, garlic, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.

In the meantime, combine your spices, cumin, cayenne, chili powder, garlic powder, oregano, salt and pepper.

After the vegetables are soft, ADD the spice mixture and stir well to incorporate the spices and vegetables. Cook for 1 minute.

Add the ground turkey or beef, raise the heat to high and cook, breaking up the meat with a spoon into bite size pieces, until the meat is no longer pink.

Reduce the heat to medium-high and stir in the tomatoes, water, green chiles, hot sauce and scallions.

Add the chopped chipolte chiles in adobo sauce and sriracha, if using.

Cook partially covered, stirring from time to time for 30 minutes.

Remember, taste for seasonings!

Stir in the beans and continue cooking , partially covered, 20 minutes longer, stirring occasionally.

Season to taste with salt and fresh ground pepper before serving.

Garnish with shredded Hot Jalapeno, cheddar or Mexican cheese, dollop of sour cream and additional scallions.

Serve with Sour Cream Cornbread (recipe to follow)

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Sour Cream Cornbread

(To get the top crusty -I used a lot of butter on top of the cornbread before baking but that is not really part of the recipe- just a personal preference- Follow the recipe as written and your corn bread will be lighter in color.)

You will need an 8 X 8 square pan

(I prefer a glass pan, I think it cooks evenly in glass)

Preheat oven to 425 degrees

Ingredients:

1 cup all purpose flour

3/4 cup yellow cornmeal

1/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup full fat sour cream

1/4 cup whole milk

1 egg (beaten)

2 TBSP. melted butter

Additional butter and raw honey for garnish

Directions:

In a bowl mix all your dry ingredients – flour, cornmeal, sugar, baking powder, baking soda and salt. Stir to combine.

In a separate bowl mix all your wet ingredients – sour cream, milk, beaten egg and melted butter. Whisk until well combined

Add the dry ingredients to the wet ingredients and mix well. (Batter will be very sticky)

Pour the batter into a greased, 8 X 8 square pan. Bake at 425 degrees for 20 minutes or until a pick inserted in the center comes out clean

Cut into squares. Best served warm with extra butter or raw honey.

Enjoy!

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Have a very Happy and Safe Halloween!

Until my next post, make every day a celebration!

Stay well,

Diane

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Once you subscribe, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Three Bean Chili and Sour Cream Corn Bread

2 Replies

Hi everyone,

In my Halloween post, I mentioned that my traditional menu for the adults was my Three Bean Chili with Sour Cream Cornbread. I received a few emails asking me for the recipe so I am sharing it with you today. I use ground turkey for my chili but you can easily substitute ground beef…..

Remember to taste your food for seasonings as you go along and build your flavors…

Enjoy and Happy Halloween!

(Click photos to enlarge)

Turkey and Three Bean Chili

Ingredients: