Mini Meatloaf Cupcakes

Mini Meatloaf Cupcakes
  • Prep Time: 20
  • Total Time: 40
  • Servings: 18-20

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About this Recipe

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
1 Egg yolk
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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