Friday, July 15, 2011

Foodie Friday: Meatloaf Cupcakes with Sweet Potato Frosting

Meatloaf Cupcakes with Whipped Sweet Potato Frosting
As a mom of two young children, I'm always looking for fresh ways to make food fun and appetizing for my kids.  Earlier this year I learned about this fun twist on good old meatloaf from Registered Dietitian, Joy Bauer, a frequent guest on the Today Show.  This is definitely something I've rotated through my family menu on a regular basis since.  I love that it's a very easy, family-friendly recipe.  It's also great for automatic portion control.  Each cupcake serves up an excellent dose of high quality protein as well as nutrient-rich vegetables. If your kids are old enough, let them help because they're sure to have a blast making these.  Enjoy!

Meatloaf Cupcakes with Whipped Sweet Potato Frosting
Adapted from:  Joy Bauer, 2011

Meatloaf Cupcakes
1 yellow onion, finely chopped
1 red pepper, finely chopped
2 carrots, peeled and chopped
1.25 lbs lean ground turkey
2 egg whites
1 package taco seasoning mix, preferably reduced sodium (If you have young children, you may want to use a mild mix or make your own milder version.)

1.  Preheat oven to 425F.  Liberally coat a muffin pan with oil spray and set aside.
2.  Coat a large skillet with olive oil spray and saute the onions for about 3-5 minutes over medium heat. Add the peppers and carrots and saute for another 8-10 minutes.  Remove from heat and allow to cool to room temperature.
3.  In a large bowl, add the ground turkey, egg whites, and taco seasoning mix.  Mix the ingredients together until they are combined well.  Portion the turkey mixture into 8 muffin cups, smoothing the tops of each mini-meatloaf to make it level.  Bake for 20-25 minutes.  (Note: If a mushy goo forms on the top of the cupcakes, simply wipe it off and discard it after they cool.)

Sweet Potato Frosting
4 medium sweet potatoes, skin removed
Skim milk
1-2 Tbsp whipped butter
Salt, to taste

1.  Bake or microwave the sweet potatoes.  Mash the potatoes with a splash of skim milk, butter, and salt to taste.  Frost each meatloaf cupcake with the sweet potato mixture.  Enjoy!

Serves: 8 (2 meatloaf cupcakes each serving) 
Nutritional Information:
Calories:  450   Carbohydrate:  50 g   Protein:  35 g   Fat:  12 g   Cholesterol:  105 mg   Fiber:  8 g   Sugar:  19 g (natural)  Sodium:  637 mg
Excellent source of:  thiamin, riboflavin, niacin, vitamin B6, C, A, and potassium.
Good source of:  vitamin E, calcium, iron, magnesium, and zinc.


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