Turkey Meatloaf Muffins with Mashed Potato Topping

Turkey Meatloaf Muffins with Mashed Potato Topping

I’m tempted to call this one meatloaf cupcakes, but it’s just a fun way to make meatloaf and mashed potatoes more fun! Whenever you make meatloaf, I suggest you freeze the extra for later, because it reheats well. Using a cupcake baking pan instead saves you cooking time rather than two large loaves which take twice as long to bake. This recipe is my attempt to include as many vegetables as possible and switch from using beef to turkey meat for a much healthier and lighter meal.

Turkey Meatloaf Muffins w/ Mashed Potato Topping
Prep time
Cook time
Total time
Lighten up and have more fun with this!
Recipe type: Entree, main dish
Cuisine: Californian
Serves:: 24
  • ⅔ C Sweet Baby Ray’s Barbeque Sauce, divided
  • ⅔ C Ketchup, divided
  • 2½ pounds lean ground turkey, room temperature
  • 1 C white onion, finely diced
  • 1 cup old fashioned oatmeal
  • ½ C Small Portabella Mushrooms, finely chopped
  • ½ C Carrots, grated (about 2 small)
  • ¼ C Celery, Finely chopped (about 1-2 stalks)
  • 2 t Dijon mustard
  • 1 t Dried oregano
  • 1 t kosher sea salt
  • ½ t freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 green onions, chopped, to garnish if desired
  • 8 C Mashed potatoes or potato puree, refreshed with ¼ cup hot cream
  • 12 Cherry tomatoes, cut in half, to garnish, if desired
  1. Preheat oven to 375 F and lightly spray muffin tins with non-stick spray.
  2. In a small bowl, mix together barbecue sauce and ketchup until well combined, then set aside.
  3. In a large bowl, add ground turkey, oatmeal, and all ingredients through the eggs.
  4. Add ½ cup of the bbq sauce/ketchup mixture to the meat mixture, reserving the rest of the sauce for topping.
  5. With a large spoon, or your hands, mix the meat mixture until well combined, trying not to mash it.
  6. Top equally with remaining sauce before baking.
  7. Loosely scoop or spoon meat mixture equally into muffin tins and bake for 25 minutes, or until no longer pink.
  8. Remove from oven, place on a cooling rack, for 5 minutes.
  9. Cut around edge of muffin tins and remove muffins from pans.
  10. If making ahead, cool to room temperature completely before freezing.
  11. If using leftover mashed potatoes, heat and refresh with heavy cream as needed.
  12. Remove meatloaf muffins from oven and top with hot mashed potatoes and a half cherry tomato.
  13. Garnish with green onions and serve immediately.


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