D is on a high-protein, low-carb healthy-diet kick right now, so I've been trying some new things in the kitchen. A recent addition to our dinner menu are turkey meatloaf cupcakes. These mini-meatloafs are high in protein and low in carbohydrates. The addition of veggies into the mix also amps up the vitamin and mineral content. To stay with the whimsical cupcake theme, rather than serve mashed sweet potatoes on the side, each turkey meatloaf cupcake gets a generous piping of sweet potato "icing" before it is served. It's not exactly dessert for dinner, but it is a fun way to eat a nutritious meal.
Turkey Meatloaf Cupcakes (adapted from these two recipes)
makes 6 cupcakes
1/2 yellow onion, chopped
1 tablespoon fresh parsley leaves
1 carrot, chopped
1 garlic clove1 pound organic, pasture-raised ground turkey
3 tablespoons egg whites
1/4 cup steel-cut oatmeal
1/2 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon black pepper
1/2 teaspoon salt
6 teaspoons tomato paste
1. Preheat the oven to 375 degrees. Spray a muffin tin with cooking spray or line six cavities with paper liners. Set aside.
2. Place the onion, parsley, carrot, and garlic in a food processor with the metal blade attached. Pulse until the ingredients are finely minced.
3. In a large bowl, combine together the minced vegetable mixture, ground turkey, egg whites, steel-cut oatmeal, dried thyme, ground mustard, black pepper, and salt.
4. Spoon the turkey mixture into six of the muffin tin cavities, filling each to the top. Use a spatula or the back of a spoon to flatten the top of each cupcake.
5. Bake the cupcakes in the oven for 20 minutes. After 20 minutes has passed, place a teaspoon of tomato paste on top of each meatloaf cupcake and spread with a pastry brush. Bake for an additional 20 minutes.
Sweet Potato "Icing"
makes enough to ice 6 meatloaf cupcakes
2 sweet potatoes, peeled and chopped into large pieces1 tablespoon organic skim milk
1/2 tablespoon unsalted butter
1 tablespoon nonfat plain Greek yogurt
salt and pepper to taste
1. Bring a large pot of water to boil over medium-high heat. Add in the sweet potatoes. Simmer for 20 minutes, or until the potatoes are fork tender. Drain and place the potatoes back into the pot.
2. Add the skim milk, butter, and Greek yogurt to the pot with the potatoes. Season with salt and pepper to taste. Mash until smooth.
3. Place the potatoes into an icing bag with a star tip.
4. Pipe the icing onto each baked turkey meatloaf cupcake, garnish with fresh chopped parsley, and serve immediately.