Turkey Meatloaf "Cupcakes" with Mashed Sweet Potatoes Recipe

 


Yield: 4 and 24 servings


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Ground turkey 3/4 pounds Pre-heat oven to 350 degrees. In a mixing bowl combine ground turkey, celery, onions, oats, eggs, and seasoning. Mix well using a rubber spatula. Do not over mix. Spray a 6 slot standard muffin pan with food release spray. Place 4 oz of mixture into 4 of the sections and lightly pat down to make level. Spray a 12x18 sheet pan and place over top of muffin pan and invert the pan so that the bottom of the pan is face up. Place in oven and bake for 20 minutes or until 165F internal temperature is met. Remove and re-invert muffin pan. Place diced sweet potatoes in 3 qt sauce pan and cover with water. Boil until fork tender. Drain well and mash with electric mixer until smooth, add apple butter and vanilla. In sauce pan heat oil then sauté onion until soft. Add turkey stock and bring to a simmer. Combine cornstarch, flour, water and seasoning to make a slurry. Add to simmering stock. Return to simmer and allow to cook on low for 2-3 minutes. Carefully remove turkey loaves from pan and place on 9 inch plate. Top with 1 ounce of gravy. Using pastry bag with star tip pipe 2 ounces of mashed sweet potato on top to resemble a cup cake.

1/4 inch diced celery 1 1/2 ounces
1/4 inch diced onion 2 ounces
Quick oats 1/2 ounces
Liquid egg substitute 1/4 cup
Lawrys Salt Free Italian Seasoning 2 teaspoons
Seconds of food release spray 2 slice
Sweet potatoes, peeled, 1 inch dice 1/2 pounds
Apple butter 2 tablespoons
Vanilla Extract Pure 1 Fold 1/8 teaspoons
Pepper Black Pure Ground 1/8 teaspoons
Vegetable oil 1 teaspoons
Onion, fresh, minced 1 tablespoons
Reduced sodium turkey stock 1/2 cup
Corn starch 1 1/2 teaspoons
All purpose flour 1 teaspoons
Water 1 tablespoons
Lawrys Touch of Sea Salt Mediterranean Seasoning 1/4 teaspoons
Ingredients Quantities Instructions
Ground turkey 4 1/2 pounds Pre-heat oven to 350 degrees. In a mixing bowl combine ground turkey, celery, onions, oats, eggs, and seasoning. Mix well using a rubber spatula. Do not over mix. Spray a 6 slot standard muffin pan with food release spray. Place 4 oz of mixture into 4 of the sections and lightly pat down to make level. Spray a 12x18 sheet pan and place over top of muffin pan and invert the pan so that the bottom of the pan is face up. Place in oven and bake for 20 minutes or until 165F internal temperature is met. Remove and re-invert muffin pan. Place diced sweet potatoes in 3 qt sauce pan and cover with water. Boil until fork tender. Drain well and mash with electric mixer until smooth, add apple butter and vanilla. In sauce pan heat oil then sauté onion until soft. Add turkey stock and bring to a simmer. Combine cornstarch, flour, water and seasoning to make a slurry. Add to simmering stock. Return to simmer and allow to cook on low for 2-3 minutes. Carefully remove turkey loaves from pan and place on 9 inch plate. Top with 1 ounce of gravy. Using pastry bag with star tip pipe 2 ounces of mashed sweet potato on top to resemble a cup cake.

1/4 inch diced celery 9 ounces
1/4 inch diced onion 12 ounces
Quick oats 3 ounces
Liquid egg substitute 1 1/2 cups
Lawry's Salt-Free Italian Seasoning 4 tablespoons
Seconds of food release spray 12
Sweet potatoes, peeled, 1 inch dice 3 pounds
Apple butter 3/4 cup
Vanilla Extract, Pure, 1 Fold 3/4 teaspoons
Black Pepper, Pure Ground 3/4 teaspoons
Vegetable oil 2 tablespoons
Onion, fresh, minced 6 tablespoons
Reduced sodium turkey stock 3 cups
Corn starch 3 tablespoons
All purpose flour 2 tablespoons
Water 6 tablespoons
Lawry's Touch of Sea Salt Mediterranean Seasoning 1 1/2 teaspoons
Ingredients Quantities Instructions
No Resize Selected
Chef's Tip: Incorporate a little cinnamon into the sweet potatoes. Serve with a side of steamed green beans.

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