Meatloaf Cupcakes

• 1.3 lb ground tukey
• 1 cup grated zucchini (all moisture squeezed out)
• 2 tbsp onion minced
• 1/2 cup seasoned breadcrumbs
• 1/4 cup ketchup
• 1 egg
• 1 tsp kosher salt
• 1 lb yukon gold potatoes, peeled and cubed
• 2 large garlic cloves, peeled and halved
• 2 tbsp fat free sour cream
• 2 tbsp fat free chicken broth
• 1 tbsp skim milk
• 1/2 tbsp light butter
• kosher salt
• ground pepper
• 2 tbsp fresh thyme

1. Bring potatoes and garlic to boil in a large pot. Cover and reduce heat, simmer for 20 min. Drain and return to pan. Add sour cream and remaining ingredients (from potatoes down). Mash until smooth.
2. Meanwhile preheat oven to 350. Line muffin tin with foil liners.
3. Mix turkey, zucchini onion breadcrumbs ketchup egg and salt. Place meatloaf into tins, filling to top, making sure top is level.
4. Bake uncovered for 18-20 minutes.

ground tukey, zucchini, onion, breadcrumbs, ketchup, egg, kosher salt, gold potatoes, garlic, sour cream, chicken broth, milk, light butter, kosher salt, ground pepper, thyme

Taken from www.epicurious.com/recipes/member/views/meatloaf-cupcakes-53073451 (may not work)