Turkey Meat Loaf Cups
  • 1 1/2lbs lean ground turkey
  • 1 egg
  • 2 egg whites
  • 1/2 cup Panko (I used seasoned) crumbs
  • 1/2cup cans of diced tomatoes (I like to add one with green chili peppers)*
  • 1/2cup cans of diced tomatoes (I like to add one with green chili peppers)*
  • 1/4cup diced carrots
  • 1/2cup low sugar or organic Heinz ketchup
  • 1tsp dijon mustard
  • 2tsp minced garlic
  • 1tbsp Worcestershire sauce
  • 1tsp onion powder
  • 1/2tsp salt
  • 1/2tsp black pepper
Mashed Cauliflower
  • 1head italian dressing for extra flavor
  • 1cup Low Sodium Chicken (or Vegetable) Broth
  • 1cup water
  • 1/4cup light sour cream
  • 2oz cream cheese
  • 1/2tsp onion powder
  • 1/2tsp garlic powder
  • salt and pepper to taste
  1. Preheat oven to 400º F.
  2. Lightly coat a 12-cup muffin pan with nonstick cooking spray and set aside.
  3. In a large bowl, mix all meatloaf ingredients with your hands. Then, fill each tin cup with ¼ cup of turkey mixture.
  4. Lightly spray a piece of aluminum foil with cooking spray and cover muffin pan.
  5. Bake for approximately 20 minutes covered.
  6. Once turkey cups are in the oven, start your cauliflower mash: cut cauliflower heads into small florets. Boil on medium-high heat with chicken broth and water until VERY soft (about 10-15 minutes), stirring occasionally.
  7. Drain cauliflower and return to pot. Mash well and stir in sour cream, cream cheese, onion powder, garlic powder, salt, and pepper; set aside.
  8. Remove meatloaf cups from oven and remove foil cover; set aside.
  9. Scoop mashed cauliflower and place about a gold sized ball atop each muffin.
  10. Place turkey cups back into the oven and bake uncovered for an additional 15 minutes or until internal temperature reaches 165º F.
  11. Optional: Garnish with parsley and drizzle with BBQ sauce. Serve with the extra mashed cauliflower!
Recipe Notes

*Truth be told: Dan and I loved the cauliflower mash but my boys did not! Next time around they requested real mashed potatoes with their meatloaf cups. I’m cool with that!

Recipe adapted from: SkinnyMom.com