Turkey Meatloaf Cupcakes with Mashed Potatoes

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Nutritious cupcakes for dinner? You know it!

Nutritious cupcakes for dinner? You know it! Guaranteed fun for the whole family, this recipe stuffs muffin cups with a fluffy turkey meatloaf and tops each with mashed potato icing.

Our mouthwatering Turkey Meatloaf Cupcakes with Mashed Potatoes incorporate a delicious jumble of whole wheat bread crumbs, savory sauces, and flavorful herbs with lean, protein-packed turkey.

Unlike conventional mashed potato recipes, this one opts for lighter ingredients like low-fat milk. Pop the cupcakes in the fridge overnight and pack the satisfying delights for tomorrow’s lunch.

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Turkey Meatloaf Cupcakes with Mashed Potatoes

Enjoy these fun and savory cupcakes for dinner with your friends and family and see the smiles on their faces.
Yield 6 people
Serving Size 2 cupcakes
Course Dinner
Cuisine American
Author SkinnyMs.



  • 1 pound lean ground turkey
  • 1 egg beaten
  • 1/2 cup whole-wheat breadcrumbs
  • 1/4 cup ketchup
  • 1/2 cup onion diced
  • 1/2 cup carrots grated (grate on large holes of a cheese/box grater)
  • 1/2 cup parsley leaves fresh, finely chopped
  • 1 garlic clove minced or 1 teaspoon garlic powder
  • 2 teaspoons worcestershire sauce
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano


  • 2 russet potatoes large, peeled and chopped
  • 1 tablespoon extra virgin olive oil or butter
  • 1/2 cup milk low-fat
  • 1/4 teaspoon kosher or sea salt


  • Preheat oven to 350 degrees. Spray 12 cups of a muffin tin generously with cooking spray.
  • Place potatoes in a pot of cold, salted water over high heat and bring to a boil. Reduce heat to medium-high. Cook until tender when pierced with a fork, about 20 minutes. Drain. Mash potatoes with olive oil, salt, and milk.
  • Meanwhile, mix meatloaf ingredients in a large bowl. Hands may be used. Divide meatloaf evenly into 12 muffin cups, 3/4 of the way full, pressing the meat in.
  • Bake for 35 minutes or until cooked through. The inside should read 165 degrees when pierced with a meat thermometer. Cool muffins for about 4 to 5 minutes, remove from tin, and spread each evenly with mashed potatoes, lifting spatula to create peaks if desired.
  • Enjoy!

Nutrition Information

Serving: 2cupcakes | Calories: 329kcal | Carbohydrates: 35g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 120mg | Sodium: 636mg | Fiber: 3g | Sugar: 7g |
SmartPoints (Freestyle): 6
Keywords Holiday, Kid-Friendly

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    1. Darlene, Try making the meatloafs, allow to cool, then place in a freezer safe container. Allow meatloafs to thaw in the fridge
      before reheating in a 350 degree oven. 🙂

  1. Hi Gail, Tried your meatloaf recipe and the flavor is delicious but the texture was a little on the soft side in the center. Because we were worried that it was undercooked, I left in oven an additional 10 minutes and the center was still a little soft. Do you have any suggestions? Thank you.

    1. Hi Elizabeth, Please see the updated recipe. I tweaked it a little. I think 1 egg is plenty, having two may have been the issue.

  2. I just made these meatloaf muffins, but used 6 count silicon muffin tray, otherwise followed the recipe as instructed…ABSOLUTELY DELICIOUS!!!!

    1. Hi! The 10 Smartpoints was for the old Weight Watchers calculations. The new Freestyle points system puts this recipe at 6 points. We’ve updated the recipe.

  3. Sept. 12, 2019
    Meal was delicious. However after entering the nutritional values on the WW app turns out this is 10 points not 6 points. Not sure if recipes that are advertised with freestyle points can be updated. This is not the first recipe that turns out it’s more points than what it says on the recipe. The recipes and meal are great, but if the points can be updated that would be awesome.

    1. Hi Megan, I have double checked the nutritional information and points for this recipe and confirmed it is 6 points. We use a professional and reliable source to calculate our points and nutrition information. Keep in mind the nutrition information at the top of the recipe includes the zero point ingredients (such as vegetable and ground turkey breast).

  4. Nichole Furlong,
    I’m not sure what your “professional and reliable source ” is but following the recipe, and using the nutritional facts and inputting the nutritional fa ts according to your recipe it came out to 10 points on WW . And same goes for other recipes, for example the slow cooker skinny chicken enchilada soup says 2 points for a serving, but using the nutritional facts you guys provide, as of 9/18/19 @ 7:43pm the WW app says its 8 points.
    So I would double check your “professional and reliable source”
    It sucks to make a meal I assume are the points it advertises then after inputting it into the calculator on WW app it comes out to more points than what I have been told.
    As I am inputting the nutritional facts I am triple checking that the numbers. So I know I’m not putting them in wrong.

    1. Hi Megan, the nutritional facts provided include zero point items and should not be used to calculate points. Not everyone follows SmartPoints so we provide nutritional information for all ingredients listed, which is what you see at the top of the recipe. You will need to recalculate the nutritional information without zero point ingredients if you would like to properly double check the points listed.

  5. This recipe is delicious. I made it as written for the second time last night. I didn’t tell my husband it was turkey and he. raved about “my meatloaf cupcakes.” I served it with baked sweet potatoes and green beans. Thank you for sharing this recipe.

  6. Can you freeze leftover meatloaf muffins? There’s only 2 of us and I know I can change the serving size but then I use only part of a package of ground turkey, etc. I would think so but just checking!

    1. Freda, Most definitely! Be sure to let them cool down a little before freezing and defrost in the fridge before rewarming.

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