I was blending two recipes with this one but then ended up making this a big different so I decided to make up my own recipe because it was worth it!! It had amazing taste and my husband doesn’t even like Meatloaf, so if I have to make it in the shape of a cupcake……….so be it!!! He was out with my daughter when I finished dinner last night so I made him a plate to have when he got home and when he saw it he goes, “What’s this?” I go “What?” He goes, “This.” Coming around the corner with the plate I had made him….I said “It’s your dinner and NO……it’s not a cupcake LOL!!!” It’s the perfect serving size too, so you don’t over eat, which is great for me!!

Ingredients:

1 Pkg of frozen butternut squash
1 Small Pkg of Potato flakes
1 lb. of Ground Turkey Breast
1 Cup of Whole Wheat Bread Crumbs
1 Cup of Salsa (Of your liking)
1 Egg
Cooking Spray
Onion Powder, Salt & Pepper to taste

MeatLoaf:

Preheat oven to 375 Degrees.

In a mixing bowl combine, meat, salsa (leave a few tbsp for the ending), bread crumbs, egg, and seasoning to your taste. Mix well with fingers.

To get the consistency of your liking add bread crumbs or salsa, I like my meat loaf a little moist so when it cooks it doesn’t dry up. Add as much salsa as you like🙂

Once you get it to the consistency that you like, grease 6 large cupcake tins with spray oil. This amount fit 6 large cupcakes perfectly!!

Spoon 1/2 tbsp to a tbsp of salsa on top of each cupcake.

Bake for 30 minutes.

Topping:

While the meatloaf is cooking. Cook the frozen squash according to directions on the stove top by adding 1/4 Cup of water and let it defrost in the pan. I also added a little ground cinammon at this point.
Once it’s defrosted I added half a bag of the potato flakes to thicken it up and give it that sweet/potato taste.
Once it’s all mixed together just take it off the stove top and let it cool a bit. It has to be cool enough to be able to scoop into a plastic zip lock bag.
Once it’s in the bag push it all to one corner.
When the Meatloaf is all done let stand for 10 min. Remove them and place on a plate. My squash and meatloaf cupcake was still warm enough to eat like this, however if it sits too long you can put them on a baking sheet and pop them in the oven for a few.
Cut the corner of the baggie and use the bag to pipe enough on top of each cupcake. I had just about the perfect amount! Enjoy!