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Turkey Meatloaf "Cupcakes"

1 1/2   cups (375 mL) refrigerated prepared mashed potatoes
2   tbsp (30 mL) sour cream
2   oz (60 g) sharp cheddar cheese
1/4   cup (50 mL) plus 2 tbsp (30 mL) plain dry bread crumbs, divided
1/2   cup (125 mL) fresh parsley, divided
2   shallots
1 1/2   lbs (700 g) 93% lean ground turkey
1/2   cup (125 mL) chili sauce
1   whole egg plus 1 egg yolk
1/2   tsp (2 mL) each salt and ground black pepper
  1. Place potatoes into Classic Batter Bowl. Cover loosely with lid and microwave on HIGH 2-3 minutes or until hot. Stir in sour cream. Set aside.
  2. Meanwhile, cut cheese into 6 cubes; set aside. Spray wells of Single Servings Pan with canola oil using Kitchen Spritzer. Coat wells with 2 tbsp (30 mL) of the bread crumbs; set aside.
  3. Finely chop parsley and shallots using Food Chopper. Set aside 1 tbsp (15 mL) of the parsley for garnish.
  4. Combine remaining parsley, shallots, turkey, chili sauce, egg, egg yolk, salt, pepper and remaining 1/4 cup (50 mL) bread crumbs in large Bamboo Fiber Bowl; mix well.
  5. On Flexible Cutting Mat, divide turkey mixture into 6 mounds using Large Scoop (about three level scoops per mound). Place one cheese cube into center of each mound and form into a ball. Place mounds into wells of pan, pressing tops to flatten and pressing cheese cube to the bottom.
  6. Microwave, uncovered, on HIGH 7-9 minutes or until tops are firm and internal temperature in the sides of each meatloaf reaches 165°F (74°C).
  7. Remove pan from microwave; let stand 2 minutes. Carefully lift meatloaves from wells using releasing tool. Using clean, level Large Scoop, scoop potatoes over meatloaves; garnish with reserved parsley.

Yield: 6

Nutrients per serving: Calories 350, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 150 mg, Sodium 920 mg, Carbohydrate 22 g, Fiber 1 g, Protein 28g

U.S. Diabetic exchanges per serving: 1 1/2 Starch, 3 Med-Fat Meat (1 1/2 Carb)

Cook's Tips: Warming the potatoes first gives the potatoes time to cool slightly, making them easier to top the meatloaves.

To absorb excess moisture, lightly blot the sides of the meatloaves with paper towels before topping with potatoes.

To make this recipe without using a microwave, preheat oven to 350F (180C). Heat potatoes according to package directions. Stir in sour cream; cover and set aside. Prepare meatloaves as directed through Step 5. Bake 24-26 minutes or until tops are firm and internal temperature in the sides of each loaf reaches 165F (74C).