Gluten-Free Turkey Meatloaf Cupcakes
Are you Dreaming of the day when you could have cupcakes for dinner? That day has arrived. surprise your family by serving meat loaf “cupcakes” with mashed potato “frosting” tonight!
Over the past weekend, I was hanging out at the Morgantown Farmer’s Market on Saturday morning sharing samples of my Turkey Meatloaf, from my new cookbook Fermented Foods at Every Meal!
Thank you so much to everyone to stopped by, it was great seeing you and I hope you stocked up for a week of healthy eating – the market is overflowing with beautiful locally grown foods during this time of the year.
I also had samples of my Fermented Ketchup, Kombucha Soda and Kefir, along with signed copies Fermented Foods at Every Meal, Kombucha Brewing Kits and Kefir Grains for purchase.
And these delicious cupcakes are completely healthy! The meatloaf is full of turkey and vegetables with a sneaky punch of probiotic-rich, fermented ketchup.
To learn 5 Reasons to Eat Fermented Foods at Every Meal, Click HERE and/or grab a copy of my new cookbook where not only will you learn how to make 10 delicious and healthy fermented foods, but you’ll also get 90 recipes (like this one) that sneakily contain fermented foods.
Low Carb or Strict Paleo?? No Problem!
If you’re avoiding potatoes or eating low-carb, feel free to swap the mashed potato frosting with your favorite mashed cauliflower recipe instead, they will still be totally delicious!
This recipe was originally published in my cookbook Fermented Foods at Every Meal.
Ingredients
For the Mashed Potato Frosting
- 1 pound yukon gold potatoes peeled and cubed
- 2 cloves Garlic peeled & halved
- 1/4 cup crème fraîche <-- get my recipe
- 2 tablespoons Butter (or ghee)
- - Sea Salt to taste
- - Black Pepper to taste
For the Meatloaf Cupcakes
- 1 1/2 pound ground turkey*
- 1 cup shredded zucchini moisture squeezed out with a paper towel
- 1/2 cup finely chopped white button mushrooms
- 1 large eggs
- 1 teaspoon Homemade Seasoned Salt <-- get my recipe
- 1/2 cup fermented ketchup <-- get my recipe
Instructions
To Make the Frosting:
- Place the potatoes and garlic in a large pot with a generous pinch of salt and enough water to cover. Bring to a boil over high heat. Cover, reduce the heat to medium, and simmer for 20 minutes, or until the potatoes are tender.
- Drain and return the potatoes and garlic to the pot. Add the Crème Fraîche and butter. Using a potato masher or hand blender, mash until smooth. Season with salt and pepper. Set Aside.
For the Turkey Meatloaf:
- Preheat the oven to 350°F (180°C, or gas mark 4). Line a 12-cup muffin pan with foil liners.
- In a large bowl, mix the turkey, zucchini, mushrooms, onion, egg, and salt.
- Divide the meat loaf mixture among the muffin cups, filling them to the top and making sure they are flat on top.
- Bake, uncovered, for 18 to 20 minutes, until cooked through (160°F, or 70°C). Remove the individual meat loaves from the muffin cups and place on a serving dish.
- Top each meat loaf cupcake with a light layer of fermented ketchup and a dollop of mashed potato frosting. Serve immediately.
