Recipe Review: Meatloaf Cupcakes with Mashed Potato "Frosting"

Oh.My.Goodness.  Dinner was so good!  Everyone loved it, even little A ate it!  This is a definite new recipe in the rotation.  It is only 4 Weight Watchers Points+, perfectly portioned and can be frozen and reheated for lunches or made ahead for a weeknight dinner when you know you will be in a hurry (can anyone say the night of karate class?)

I used my regular Italian Turkey Meatloaf recipe and instead of making a loaf, I used lined muffin tins.  I would suggest either silicon reusable liners or the foil ones because the paper ones will not stand up to the meat.  My regular recipe made 10 "cupcakes" but I am planning to double it and freeze them this weekend so I have ready-to-go lunches for when I go back to work...next week yikes!!

This really is so simple and so quick.  I made the meatloaf mixture, placed it in the muffin tins (filling about 2/3 full) and baked at 350 for 30 minutes (or until cooked through).  Then you "frost" them using a piping bag, Ziploc bag with the corner cut off (my method of choice) or an ice cream scooper.

How cute are these? 

(Images are being really weird in Blogger tonight so this isn't the best picture I can get to load, but you get the idea right?)

I used a very simple mashed potato recipe.

Mashed Potato "Frosting"
Ingredients:
1 pound yukon gold potatoes
1T Smart Balance Light
.25c Fat Free Half and Half

Directions:
Wash and quarter potatoes.  Place in a pot filled with water and lightly salt water.
Bring water to a boil and boil until potatoes are fork tender.
Drain potatoes and place them in a mixing bowl.
Add butter and stir until melted.
Pour in half and half and mix well with a electric hand mixer or stand mixer.  (You can also use a hand masher, but you want to potatoes to be very creamy so the pipe well as "frosting'.)


And that's it!  So simple and so fun for kids who think they are getting cupcakes for dinner.

Happy Eating! :)