What kid isn’t going to love it when you present a serving dish full of Turkey Meatloaf Cupcakes for dinner? OMG, this is one of the funnest recipes we have created in a long time, and not only did we try it out on some kids but we also tried it out on some adults. Verdict? Everyone loved it!
By no means am I saying I am the authority on feeding children, since I am not a parent. I did nanny in a previous life, and one of the toughest challenges was getting the little ones to enjoy a healthy meal. I found if I made the food fun, or involved them, they were more likely to devour it. I mean who doesn’t love a big bowl of monster brains every so often?
The clan over at the Back Burner is gearing up for Thanksgiving. From the looks of it, all of us cannot wait to eat, or should I say gobble! This week we are discussing kid-friendly meals for Thanksgiving. Afterall, the little ones can be the toughest crowd to feed. After seeing a few versions of meat based cupcakes floating around the blog world, I decided to tackle the task. I wanted to create a healthy but fun meal for the little ones. I do have to say, the big kid in my life LOVED this recipe.
Recipe: Turkey Meatloaf Cupcakes
- 2 pounds ground turkey (dark meat)
- 1 small yellow onion
- 1 tablespoon parsley
- 3 thyme sprigs, leaves only
- 1 garlic clove
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup panko
- 1 egg
- 2 medium russet potatoes, peeled and cut into medium sized pieces
- 1 tablespoon butter
- 3 tablespoons milk
- 5 chives, minced
- Preheat oven to 350.
- Bring a large pan of water to a boil. Add the potatoes and cook until soft; about 20 minutes. Drain. Set aside in the colander.
- In a food processor add the onion, parsley, thyme and garlic. Pulse until finely minced.
- In a large mixing bowl add the turkey, panko, onion mixture, egg and salt and pepper. Mix well.
- Lightly grease a muffin tin. Fill each tin with the meat mixture (to the top). Slide into the oven. Bake for 15 minutes.
- Using a pastry brush, lightly spread some ketchup on each meatloaf.
- Slide back into the oven and bake for 15 more minutes. Remove from the oven. Set aside.
- While the meat cupcakes are baking make the mash potatoes. Place the potatoes in a large mixing bowl. Over low heat, gently heat the milk and butter, just until the butter is melted. Pour over the potatoes and mash with a potato masher. Season with salt and pepper.
- Fit a pastry bag with a wide star tip and then fill with the mashed potatoes.
- Place the meatloaf cupcakes onto a serving tray. Pipe the mashed potatoes on top of the meatloaf cupcakes.
- Sprinkle chives over the top.