Meatloaf Florentine Cupcakes

Meatloaf Florentine Cupcakes

Yields: 6 servings

pictures Meatloaf Florentine





2 pounds lean ground turkey

1 pound ground sweet Italian sausage

1 cup breadcrumbs, Italian-seasoned or plain

1 cup matchstick-cut carrots, finely chopped

1 cup ketchup

1 egg

½ yellow onion, finely chopped

4 garlic cloves, finely chopped or minced

2 Tbsp dried oregano

2 Tbsp dried basil

1 Tbsp ground black pepper

1 tsp sea salt



1 box frozen chopped spinach, defrosted and excess water drained

8oz loaf of part-skim mozzarella cheese, sliced into ½” thick rounds



4 baby potatoes, red or gold

2 Tbsp butter

¼ cup milk



Preheat oven to 425ºF. Spray large 6-cup muffin pan with non-stick cooking spray and place pan on a baking sheet. Set aside.


In a large bowl, combine all meatloaf ingredients and mix together thoroughly with a wooden spoon. Fill the bottom half of each muffin cup with a heaping scoop of meatloaf mix. Slice mozzarella loaf into ½” thick rounds, then trim the cheese into a smaller circle to fit into center of muffin cup. Place into the center of each cup a standard spoonful of chopped spinach, leaving an edge of meat around the spinach. Top with a round slice of mozzarella, then follow with another spoonful of chopped spinach. Press filling down slightly into meatloaf mix. Fill remaining muffin cup with another heaping scoop of meatloaf mix. Repeat until all 6 cups are filled.

pictures Meatloaf Cupcakes

Insert muffin pan on baking sheet into oven and baked for approximately 45 minutes until browned on the top and internal temperature is at least 165ºF. Remove from oven when complete and set on counter to cool.

While meatloaves are baking, boil a pot of slightly salted water. Cut potatoes into quarters and place into boiling water to cook for 15 minutes. When soft enough to mash, drain water from pot and add the butter and milk. Mash thoroughly together.


pictures Meatloaf Cupcakepictures Mashed Potatoes


To serve, remove meatloaves from muffin pan and place on dinner plate. Top with a dollop of mashed potatoes to look like cupcake frosting. Garnish with a sprinkle of dried parsley. Serve with side salad or other vegetable of choice.





Gluten-Free Substitutes:

Use corn tortilla or corn flake breadcrumbs


Dairy-Free Substitutes:

Omit egg

Soy cheese instead of mozzarella

Use Earth Balance or Smart Balance vegan butter

Use unsweetened soy milk or almond milk instead of cow’s milk


Low-Sugar Substitutes:

2 cups Cauliflower Florets for Potatoes (due to Lower Glycemic Index)


Photo Credits: Taylor Gage Photography

Project Coordination: Sparrow Soirees