MEATLOAF CUPCAKES WITH MASHED POTATOES RECIPES

Steps:

• Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
• In large bowl, mix Meatloaf ingredients until well combined. Divide mixture evenly among muffin cups, pressing mixture down firmly.
• Bake 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 160°F. Cool slightly in muffin cups.
• While loaves are baking, in 3-quart saucepan, place potatoes in generously salted cold water. Heat to boiling. Reduce heat; cook potatoes until fork-tender. Drain; return to saucepan. Add butter and 1/4 cup milk; mash until creamy and smooth, adding more milk as necessary. Season with salt and pepper. Make sure mashed potatoes are creamy and smooth so they can be piped onto meatloaves.
• Place potatoes in 10-inch decorating bag without tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meatloaf. If desired, garnish with additional parsley. Remove from muffin cups.

Steps:

• Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil.
• Cover and reduce heat; simmer for 20 minutes or until potatoes are tender.
• Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients.
• Using a masher or blender, mash until smooth.
• Season with salt and pepper to taste.
• Meanwhile, preheat the oven to 350°.
• Line a muffin tin with foil liners.
• In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt.
• Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
• Bake uncovered for 18-20 minutes or until cooked through.
• Remove from tins and place onto a baking dish.
• Pipe the "frosting" onto the meatloaf cupcakes and serve.