Turkey Meatloaf Cupcakes

PREP TIME: 6 minutes

COOK TIME: 15 minutes

YIELD: 12 cupcakes (2 per serving)

INGREDIENTS:

MEATLOAF

• • 2 pounds ground turkey
  • ¾ cup finely chopped mushrooms
  • ½ cup grated Parmesan cheese
  • ½ cup tomato sauce
  • 1 large egg, beaten
  • 2 teaspoons poultry seasoning
  • 1 teaspoon dried thyme leaves
  • 1 clove garlic, smashed to a paste

GLAZE

• • 1 cup tomato sauce
  • 2 teaspoons prepared yellow mustard
  • 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
  • 1 teaspoon onion powder

• 1 cup tomato sauce, warmed
• 3 cups Mashed Fauxtatoes
• Fresh parsley or oregano, for garnish

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. In a large bowl, mix together the ground turkey, mushrooms, Parmesan cheese, ½ cup of tomato sauce, and beaten egg. Season with the poultry seasoning, thyme, and garlic and mix to combine.
3. Make the glaze by mixing together the 1 cup of tomato sauce, mustard, sweetener, and onion powder in a small bowl.
4. Press the meat mixture into a standard-size 12-well muffin pan, filling each well about three-quarters full. Top each “cupcake” with glaze. Bake for 15 minutes or until the internal temperature reaches 160°F.
5. Remove the cupcakes from the pan onto a serving tray. Top each cupcake with a spoonful of tomato sauce, then a dollop of mashed fauxtatoes. (I use a piping bag with a tip for a pretty presentation.) Garnish with fresh parsley or oregano.
6. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.