Makes 12 cupcakes
For meatloaf cupcakes
1.3 lb ground turkey
1 cup grated zucchini, all moisture squeezed dry with paper towel
2 tbsp onion, minced
1/2 cup seasoned breadcrumbs
1/4 cup ketchup
1 egg
1 tsp salt
For mashed potatoes
1 lb (about 2 medium) Yukon gold potatoes, peeled and cubed
2 large cloves garlic, peeled and halved
2 tbsp fat free sour cream
2 tbsp chicken broth
1 tbsp skim milk
1/2 tbsp butter
kosher salt to taste
dash of fresh ground pepper
2 tbsp fresh thyme
Put potato and garlic in large salt with salt and enough water to cover; bring to boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are done. Drain and return potatoes and garlic t pan. Add sour cream and remaining mashed potato ingredients. Using a masher or hand blender, mash until smooth. Season with salt and pepper to taste.
Meanwhile, preheat oven to 350. Line a muffin tin with foil.
In a large bowl, mix turkey, zucchini, onion, breadcrumbs, ketchup, egg and salt. Place meat mixture into muffin tins, filling them to the top making sure they're flat at the top. Bake uncovered for 18-20 (a little longer for gas stoves). Remove from tins onto a baking dish and frost with mashed potatoes.