Best Mini Spicy Turkey Meatloaf Cupcakes Recipes

TURKEY MEATLOAF MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with cooking spray.
• Combine ground turkey, Cheddar cheese, onion, bread crumbs, milk, eggs, Worcestershire sauce, garlic, salt, and pepper in a large bowl; mix well with your hands.
• Drop scoops of the turkey mixture into the muffin tin using a large ice cream scoop.
• Bake in the preheated oven until golden brown, about 45 minutes.

MINI TURKEY MEATLOAVES

Steps:

• Preheat the oven to 350 degrees F. Generously coat 18 standard muffin cups (from two 12-cup muffin pans) with cooking spray.
• Put the oats in a small bowl and slowly pour the milk over them. Stir to make sure the oats are all coated and then let them sit for a few minutes.
• Put the turkey and bacon in a separate large bowl and add the oats and any extra milk from the bowl to it. Add the parsley, seasoned salt, black pepper, red pepper flakes and 1/4 cup of the ketchup. Use your hands to mix it all together. Place a 1/4-cup scoop of the mixture in each greased muffin cup. Squirt about 1/2 teaspoon of the remaining ketchup on top of each meatloaf. Use a spoon to smear the ketchup evenly over the top, then use it to nudge the edges of the meatloaves away from the pan a bit (this just neatens them up a little).
• Bake for 25 minutes, then carefully squirt another 1/2 teaspoon of ketchup on top of each, spreading it carefully with a spoon to cover as much of the surface as possible. Continue to bake until completely cooked through and sizzling around the edges, about another 30 minutes. If there are any large areas without ketchup, go ahead and squirt/spread more as needed.
• Sprinkle the meatloaves with parsley, then let them sit in the pan for 5 to 7 minutes before serving. Run a sharp knife around the edges of the loaves to loosen them if they stick. Serve them warm with a veggie on the side

MEATLOAF CUPCAKES

Steps:

• Place bread in a bowl.
• Add 2 cups milk and toss with bread. Reserve.
• In a sauté pan over medium high heat, add 2 tablespoons oil and sauté onions for approximately 4 minutes, or until they become translucent. Reserve.
• In a large bowl, use your hands to mix hamburger, eggs, thyme, parsley, salt, pepper, nutmeg, soaked bread, onions and ketchup.
• Set cupcake liners in a muffin tin, spray, and fill with meatloaf mixture.
• Smooth tops so that they are flat.
• Bake for 3/4 hours, or until fully cooked.
• Boil potatoes in a large pot of water until tender to the touch of a fork.
• Drain water and mash with butter and half and half. Mash until smooth.
• If coloring potatoes, divide mashed potatoes into 2 separate bowls. Add 1 tablespoon grated beet to one batch and all the parsley to the other.
• Blend until you have a batch of pink and a batch of green potatoes.
• When meatloaf is done, "ice" half with pink and half with green mashed potatoes.
• Sprinkle with Indian fennel candies and serve immediately.