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Meatloaf Cupcakes

Meatloaf Cupcakes

Is there any food more American than meatloaf and mashed potatoes? Nestled in there with cheeseburgers, hotdogs and apple pie is the good ole’ original meatloaf.

It’s like a right of passage to becoming June Cleaver! Wifely status achieved the moment you figure out how to make perfect meatloaf.

Well, ladies we are taking the meatloaf and giving it a makeover.

Not only will it become cuter, these little things are easy for a weeknight meal, they have a hidden veggie inside, there are plenty of leftovers and…they are healthier!

Can I get an A-MEN?

I’d also like to point out that my sister hates meatloaf. She thinks any food combining the words “meat” and “loaf” are disgusting. I honestly am not a huge fan of the traditional “meatloaf” taste (please don’t tell June!)

These cute little mini loafs are so good, I betcha even my sister would like them.


A little over a pound of Ground Turkey

1 cup grated zucchini (which equals a half of a big zucchini, or one small zucchini)

2-3 tablespoons of minced onion

1/2 cup breadcrumbs

1/4 cup ketchup

1 egg

1 tsp salt


1. Preheat oven to 350.

2. Use a cheese grater to grate the zucchini over a paper towel, then cover the grated pieces with another paper towel and press some of the water out.

2. Mix together all the ingredients.

3. Spray a 12 cup muffin tin (or use muffin liners) and place the meat mixture into all the cups.

4. Bake for 18-20 minutes until the meat is cooked.

For the mashed potato recipe, click HERE.

Ready for the money shot?

It’s business time.

{recipe inspired by Jess }

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