Name: Bbq Bacon Cheddar Meatloaf Cupcake & Mashed Potato Frosting
Yield: 4 servings
Ingredients: For the Meatloaf Cupcakes; 4 slices bacon (reserve bacon drippings); 1 onion, chopped; 1 1/2 lbs ground turkey; 1/2 cup breadcrumbs; 1 cup cheddar cheese; 1/2 cup barbecue sauce; 2 eggs; For the Mashed Potato Frosting; 4 cups cubed peeled yukon gold potatoes (about 2 pounds); 1/4 - 1/2 cup heavy whipping cream (or half & half); 1/4 cup sour cream; 3 tablespoons butter; 1/2 teaspoon kosher salt or 1/2 teaspoon sea salt; 1/4 teaspoon fresh ground black pepper (optional)

1
Preheat oven to 350u00b0.
2
Heat a large nonstick skillet over medium-high heat. Cook bacon until crisp. Remove from pan and place on a paper towel. Allow to cool. Crumble into pieces.
3
Add chopped onion to the reserved bacon drippings and saute 3-4 minutes. Cool.
4
Add turkey, breadcrumbs, cheddar cheese, BBQ sauce, eggs, sauteed onions & crumbled bacon to a bowl and mix until combined.
5
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Bake at 350u00b0 for 20-25 minutes or until cooked through. Let stand for 5 minutes before removing.
6
While the meatloaf is cooking, make the mashed potatoes. Place potatoes in a pan; cover with water. Add pinch of salt, Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add heavy whipping cream and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more cream or milk - although they need to be stiff enough to pipe on top.
7
Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.

Bbq Bacon Cheddar Meatloaf Cupcake & Mashed Potato Frosting

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