This recipe is similar to the meatloaf cupcakes which Yumsugar posted on June 9, 2008. The recipe is a healthier, non-red meat based meatloaf.

Meatloaf Ingredients:
1 lb ground turkey
1 cup whole wheat bread crumbs
1 tbls quick cooking oatmeal
1 tsp Italian Seasoning
2 cups shredded zucchini
¼ cup egg substitute
Salt & Pepper to taste
BBQ sauce (aim for a tomato-heavy brand)

Potato Ingredients:
4 cups red skinned potatoes – boiled till soft
4 tbls bleu cheese crumbles
¼ cup fat free milk
Powdered or Crushed Garlic (to taste)
Food Coloring (optional)

Chop the potatoes very fine. I leave the skins on for nutrition, and the fact that they will add a "confetti" look to the outcome. Set them to boil until tender.

Meanwhile, preheat oven to 400. Mix all the meatloaf ingredients with the exception of the BBQ sauce. Spray down a muffin tin with olive oil. Place 1/3 cup of the meatloaf mixture into each tin. Spread BBQ across the tops before placing in oven. Set to bake for 20 minutes.

Meanwhile, remove your now-soft potatoes and drain. Add remaining ingredients (and food color if you desire) and mix with an electric mixer (this will ensure the 'icing-type' consistency.) Place them in a pastry bag (or a ziploc with the corner chopped off in the alternative.)

Remove the finished meatloaves from the muffin tin. I use a soft knife or small plastic spatula to not tear the sides of the cake as badly. Squeeze the potatoes onto the meat cakes in a swirly pattern. Sprinkle the tops with rosemary for a sprinkly look.

The best sides for this dish are a green veggie. My family likes steamed broccoli or sauteed spinach. This recipe is VERY kid friendly!