Turkey Meatloaf Cupcakes

Everything tastes better as a cupcake—including lightened-up meatloaf, made extra-enticing with whipped potato “frosting” and sprinkled with peas and carrots!

MEATLOAF 1 1/4 lbs. lean ground turkey (7% fat or less)

1 cup finely chopped onion

1/2 cup egg whites

1/2 cup quick-cooking oats

1/4 cup ketchup 2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. pepper

MASHIES 3 potatoes, about 20 oz., peeled, cubed

2 1/2 Tbs. light sour cream

1 1/2 Tbs. light whipped butter or light buttery spread

1/2 tsp. garlic powder 1/4 tsp. salt

3/4 cup frozen peas and carrots

Preheat oven to 350°F. Line a 12- cup muffin pan with foil baking cups, or coat with cooking spray. In large bowl, combine all meatloaf ingredients. Evenly divide meatloaf mixture among muffin cups; smooth out tops. Bake until firm and cooked through with lightly browned edges, 20-25 minutes. Meanwhile, bring medium pot of water to boil; add potatoes. Once returned to boil, reduce heat to medium; cook until very tender, 15-20 minutes. Drain; transfer potatoes to large bowl. Add remaining ingredients, except peas and carrots; mash. Evenly top meatloaves with potatoes. In medium microwave-safe bowl, microwave peas and carrots on High in 30-second intervals until thawed and warm, about 1 minute. Press peas and carrots into mashed potatoes (like sprinkles!).