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
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 350.
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, bread crumbs, 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 350 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.