Delicious little surprises, these savoury “cupcakes” are sure to be a hit with big and little kids!
|1 lb||(450 g) Package Maple Leaf Prime Naturally® Extra Lean Ground Turkey|
|3 tbsp||(45 mL) Finely diced onion|
|2||Cloves garlic, minced|
|3/4 cup||(175 mL) Grated Cheddar cheese|
|1||(85 g) Package Maple Leaf® Natural Selections® Bacon Pieces|
|2||Large white potatoes, peeled and diced|
|1 tsp||(5 mL) Salt, divided|
|3 tbsp||(45 mL) Butter|
|1/3 cup||(80 mL) Cream|
|1/2 cup||(125 mL) Sour cream|
|1||Red pepper, finely diced|
|3-4||Green onions or chives, finely diced|
PREHEAT oven to 375°F (190°C).
MIX ground turkey, onion, garlic, cheese and ¾ of the package of bacon pieces and egg yolk in a large bowl. Lightly coat two mini muffin tins with non-stick cooking spray. Fill as many of the slots as possible with the mixture. Fill just to the rim. Bake in the preheated oven for 18-20 minutes or until cooked through to an internal temperature of 165F (71°F).
MEANWHILE, place potatoes in a medium saucepan and cover with cold water and season with ½ tsp (2 mL) of salt. Bring to a boil then reduce heat and simmer until tender. Drain will and while still hot, add butter, cream and sour cream. Using a hand mixer blend until smooth.
REMOVE the mini meatloaves from the muffin tins. Using a piping bag or small spatula, top each meatloaf muffin with potatoes. Sprinkle with diced peppers, onions and the remaining bacon pieces.
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