Hey, what day is it? What day is it? Mike, Mike…what day is it? HUMP DAAAAAAY! And hump day means that I need to think of what I can prepare Olivia for lunch for the remainder of the week while I’m at work. I was trying to think of what to make when meatloaf kind of popped into my head. I remember pinning a Turkey Meatloaf “Cupcake” that Tyler Florence had posted on Parenting.com. [I co-admin on a fantastic closed group on Facebook that is all about “Feeding the Littles” and part of our page includes a Pinterest board that a few of us pin to – feel free to follow our Pinterest board!] I decided to try out the recipe tonight with the small tweak of adding in diced carrots. Yes, I know I have said I don’t want to have to sneak in vegetables all the time to baby. But, I also believe that there is always a place for adding in extra veggies wherever you can – just tell your kid that there’s yummy veggies in it, too! The recipe also calls for crumbled cornbread (mmm…cornbread), but since we had none on hand, we used regular old breadcrumbs we had on hand from Trader Joe’s. And the last variation we had on ours – no bacon. I know…that’s the part of the recipe I wanted to keep in! But, again, we didn’t have any bacon on hand – so this will have to do for now! Next time, bacon for sure! I thought this recipe was so cute, too, because it has the added option of ‘frosting’ your ‘cupcake’ with mashed potatoes. Adorable.
What You’ll Need:
Few tablespoons of Olive Oil
1/2 onion, chopped
1/2 cup carrots, chopped
3/4 cup breadcrumbs
2 tablespoons buttermilk
1 pound ground turkey
1/2 cup (a generous 1/2 cup) barbecue sauce (we got the All-Natural BBQ sauce from Trader Joe’s)
A few tablespoons of chopped fresh parsley
What You’ll Do:
Line your cupcake tin with cupcake liners.
Preheat your oven to 400 degrees. You may want to go ahead and make your mashed potato frosting first so that it has time to cool so you can handle it while you’re “frosting” the cupcakes. Peel and cube the potatoes.
Put it in a pot of salted water and bring the pot of potatoes to a boil. Boil for about 20 minutes until the potatoes are tender. Drain and just mash away. I added a little milk, a pat of butter, and a sprinkle of garlic powder.
I decided not to use any salt (as I normally would in mashed potatoes) since 1) Olivia doesn’t need all that extra sodium and 2) there’s already enough flavor (and sodium) in the meatloaf from the barbecue sauce.
Next, prepare your meatloaf cupcakes. Saute your onions and carrots in the olive oil for a few minutes until soft and tender. Put aside when done.
In a large bowl, combine your breadcrumbs and buttermilk. Wait for about 5 minutes, or until the buttermilk has fully absorbed into the breadcrumbs. Add in your sauteed veggies, the ground turkey, the barbecue sauce, egg, & parsley.
Here comes the fun part (or the gross part, depending on who you’re asking!). With clean hands, get in that mixture and massage it! Get all in it and make sure it’s mixed thoroughly.
Divide the turkey mixture into the cupcake tin evenly.
Pop into the oven and bake for about 20 minutes, until the meat is thoroughly cooked. Let the “cupcakes” cool a bit and then frost with mashed potatoes!
You’ll definitely want to wait for it to cool a bit, otherwise your mashed potato frosting will kind of…melt a bit.
And there you have it! An adorable way to eat some yummy + healthy meatloaf!
I’m not gluten-free nor do I have egg allergies, but a mom in that Facebook group I mentioned above gave me a great tip. If you’re either allergic to gluten or eggs (or both), just omit the breadcrumbs and eggs. Instead, substitute 1/3 cup flaxseed meal for every 2 pounds of meat. Just dump it in dry into your meat mixture. And voila! A great breadcrumb AND egg substitute!
No matter what route you take – breadcrumbs/eggs or flaxseed meal, it will be a meal your family will enjoy! TJ and I tried one tonight. And trust me when I say…it Tastes Oh-So-Good!
~ M ~