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.
Notes
When selecting turkey and eggs, ALWAYS choose naturally pasture raised and soy-free if possible for optimal health benefits. And Dairy products should be full-fat, grass fed and raw, if possible.