Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher or blender, mash until smooth. Season with salt and pepper to taste.
Meanwhile, preheat the oven to 350(F) degrees. Line a muffin tin with foil liners.
In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt. Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.
Pipe the "frosting" onto the meatloaf cupcakes and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2469g)|
|Recipe Makes: Servings|
|Calories from Fat: 585 (26%)|
|Amt Per Serving||% DV|
|Total Fat 65g||87 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 22.6g|
|Polyunsanturated Fat 15.7g|
|Cholesterol 663.4mg||204 %|
|Sodium 4961.6mg||171 %|
|Potassium 5739.8mg||151 %|
|Total Carbohydrate 277.6g||82 %|
|Dietary Fiber 34.6g||139 %|
|Sugars, other 243g|
|Protein 149.4g||213 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2276
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