Skinny Meatloaf Cupcakes

Oh my goodness…You’ll make your entire family very happy with these adorable, savory cupcakes! They’re topped with dreamy, skinny mashed potatoes. Serve with some steamed vegetables or a salad and you’re set. Each meatloaf cupcake has 154 calories and 3 grams of fat. Dinner on the table in 1 hour!
Skinny Meatloaf Cupcakes

Helpful Tips About this Recipe

Makes 9 meatloaf cupcakes

Shopping Tips

Happily, most supermarkets sell lean ground beef. I used the 96% lean ground beef from Trader Joe’s.
I love Milton’s Multigrain bread and used it to make the bread crumbs. It’s sold in most supermarkets, Trader Joe’s and Costco. Or, use your favorite to make the bread crumbs.
Substitution Tips
Many of you are on WW and might want to make these with 99% fat-free ground turkey breasts.
Here are the Facts: for Freestyle SmartPoints
87 calories, 0g sat. fat, 3g protein, 6g sugar
WW Freestyle SmartPoints 3Blue

WW Freestyle SmartPoints
4-Blue
WW SmartPoints
4-Green

WW POINTS PLUS 4
 
SKINNY FACTS: for 1 meatloaf cupcake
154 calories, 3g fat, 1g sat. fat, 22mg chol, 13g prot, 17g carbs, 2g fiber, 337mg sod, 6g sugar
 

 

Skinny Meatloaf Cupcakes

Skinny Meatloaf Cupcakes

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Prep Time 20 minutes
Bake Time: 40 minutes
Total Time 1 hour
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 9
Calories 154 kcal

Ingredients
  

Ingredients for Meatloaf:

  • 1 pound (96%) extra lean ground beef or ground turkey, see shopping tips
  • 1 slice whole-wheat bread (I used Milton’s Multigrain bread)
  • 1 cup onions, diced
  • 2 egg whites
  • 3 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon spicy brown or yellow mustard (not Dijon)
  • ¼ teaspoon salt
  • Fresh ground pepper, to taste

Ingredients for Topping:

  • ¼ cup ketchup
  • 1 tablespoon spicy mustard or yellow mustard
  • 2 teaspoon brown sugar

Ingredients for Mashed Potatoes:

  • 3 cups (1 pound) baking potatoes, peeled and cubed
  • cup reduced-sodium chicken broth
  • 1 tablespoon reduced-fat butter or Smart Balance Light
  • teaspoon salt
  • Black pepper, to taste

Instructions
 

  • Preheat oven to 350 degrees.  Coat a regular size (12-cup) muffin tin with cooking spray.
  • To make bread crumbs: remove crust, break up the bread, and add to a blender or food processor. Process until the bread turns into crumbs.
  • In a large bowl, add the ground beef, bread crumbs, onions, egg whites, ketchup, mustard, Worcestershire sauce, salt, and pepper.  Using your hands, mix together until well.
  • Using a ⅓ cup measuring cup, fill 9 muffin cups. In a small bowl, mix together the topping ingredients. Spread about 2½ teaspoons topping all over the top of each meatloaf cupcake. Bake for 40 minutes.
  • While the meatloaf is baking, make the mashed potatoes. Add potatoes to a pot and cover with water. Bring to a boil, cover, and simmer for about 15-20 minutes until tender. Drain potatoes into a colander and place drained potatoes back in the pot. Mash potatoes with a fork. Add the butter or Smart Balance, broth, and a little salt and pepper. Turn flame to medium and continue to mash potatoes until smooth and all the ingredients are heated.
  • Remove meatloaf muffins from pan and place on paper towels to drain the fat. Top each with 2 rounded tablespoons of mashed potatoes and serve.

Nutrition

Serving: 1cupcakeCalories: 154kcalCarbohydrates: 17gProtein: 13gFat: 3gSaturated Fat: 1gCholesterol: 22mgSodium: 337mgFiber: 2gSugar: 6gBlue Smart Points: 4Green Smart Points: 4Plus Points: 4
Tried this recipe?Let me know how it was!

6 Comments

  1. I have not made this recipe yet. I am wondering about making it with ground turkey instead of beef. Will that drop the points any?

  2. Ellen, if you make these with 99% fat-free ground turkey breast
    Here are the Facts: for Freestyle SmartPoints
    87 calories, 0g sat. fat, 3g protein, 6g sugar
    WW Freestyle SmartPoints 3-Blue

    All the best,
    Nancy

  3. I have a question, could I do gluten free bread crumbs instead of a piece of bread? If so how much?

  4. Beth, I haven’t tried gluten-free bread but it should probably work. I’d use 1/2 cup to 2/3 cup. Best of luck!
    Nancy

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