Turkey and Zucchini Cupcakes with Mashed Potato Frosting

Savory cupcakes for an easy meal

These are individual turkey and zucchini meatloaves baked in a muffin pan and topped with mashed potatoes. The format makes portions easy to serve and gives a familiar dinner a playful presentation without adding dessert-style sweetness.

Ingredients for the turkey mixture

• 1 pound ground turkey
• 1 small zucchini, coarsely grated
• 1 small onion, finely chopped
• 1 egg
• 1/2 cup breadcrumbs
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano or Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and black pepper

Ingredients for the mashed potato topping

• 1 1/2 pounds potatoes, peeled and cut into even pieces
• 2 tablespoons butter
• 1/4 to 1/3 cup warm milk
• Salt and black pepper
• Chopped parsley or chives for serving

Prepare the zucchini

Grate the zucchini and squeeze it firmly in a clean towel or several layers of paper towel. Removing excess moisture helps the turkey portions hold their shape and prevents liquid from collecting in the muffin pan.

Mix and bake

1. Heat the oven to 375°F or 190°C. Lightly grease a standard 12-cup muffin pan.
2. Combine the turkey, drained zucchini, onion, egg, breadcrumbs, tomato paste and seasonings in a bowl.
3. Mix only until evenly combined. Excessive mixing can make ground turkey dense.
4. Divide the mixture between the muffin cups and gently shape the tops.
5. Bake for about 20 to 25 minutes, until the centers reach 165°F or 74°C.
6. Rest for 5 minutes before removing the portions from the pan.

Make the mashed potatoes

While the turkey bakes, simmer the potatoes in salted water until tender. Drain well, return them to the warm pan for a minute, then mash with butter. Add warm milk gradually until the potatoes are smooth but firm enough to hold their shape.

Spoon the potatoes onto the cooked turkey portions or pipe them through a large star tip for a cupcake-style finish. Add parsley, chives or a small amount of paprika if desired.

Serving ideas

Serve the turkey and zucchini cupcakes with steamed vegetables, a green salad or roasted carrots. A light gravy or tomato sauce can be served on the side, but avoid covering the topping until the portions reach the table.

Storage and reheating

Refrigerate cooled portions in a covered container for up to three days. Reheat gently until the turkey is hot throughout. The meatloaf portions and mashed potatoes can also be stored separately and assembled after reheating.

Frequently asked questions

Can another ground meat be used?

Chicken or lean beef can be substituted, but cooking time and final texture may vary. Ground poultry must reach 165°F or 74°C.

Why are the portions watery?

The usual cause is zucchini that was not squeezed thoroughly. Very wet onion or other vegetables can also add excess moisture.

Can the recipe be prepared ahead?

The turkey mixture can be portioned several hours ahead and kept refrigerated. Bake it shortly before serving, or reheat cooked portions and add freshly warmed mashed potatoes.