Turkey Meatloaf Cupcakes w/Cauliflower Mash (GF)

Eek. I haven’t updated in a while. I was sick with the worst flu in like, ever. So not a lot of cooking was getting done. Lots of sleeping. Lots of “The Path” watching. But i’m all better now and wanted to share the dinner I made for Valentine’s Day. I wanted to post it on Valentine’s Day but couldn’t so just pretend that today is Valentine’s Day. Happy Valentine’s Day.

I actually didn’t set out to make these look like cupcakes, nor specifically my favorite of all the cupcakes, RED VELVET. But they did. And I was happy. They all tasted really freaking good too and then I was double happy. The topping is cauliflower mash, making it gluten-free and *almost* Paleo (minus the gluten-free panko crumbs). I’d like to work more on making a totally Paleo version. Needless to say it was a big hit, I had one and my partner had FOUR. Who would have thought meatloaf could EVER be romantic? You’ll need this stuff:


– 1 pound organic ground turkey

– 1 egg

– 1/2 cup gluten-free Panko crumbs (I used Ian’s brand)

– 1 chopped white onion

– 1 tablespoons organic tomato paste (no sugar added)

– salt/pepper

-BBQ seasoning

-1 cup favorite BBQ sauce  ( I used Paleo chef cause it’s no added sugar)

– 1 head Cauliflower

– 1/4 cup Ghee

– 2 tsp chopped garlic

– 1/4 cup shredded Parmesan or Romano (optional)

– 1 tbsp non dairy yogurt (optional. makes for creamier mash)

– Large muffin pan


Set oven to 350. Spray a large muffin pan with coconut oil or other favorite baking spray and set aside.

In a large mixing bowl, combine the ground turkey, egg, panko, chopped onion, tomato paste, and all seasoning. I get down and dirty and use my hands to mix is all up good! Fill the muffin tins until about 1/4 inch from the top.

Bake for 35 minutes.

While the meat bakes steam or boil a chopped head of cauliflower. Drain of all water and squeeze between two layers of paper towels to get as much water out as you can. Add the cooked cauliflower to food processor or Vitamix while still warm.

In a separate small pan, lightly brown the chopped garlic in some olive oil and then add to the food processor or Vitamix. Add the Ghee, salt and pepper and non-dairy yogurt. Process until smooth but not pureed. You can kind feel it out and get the consistency you like best.

When the muffins are done remove them from the oven and then carefully remove them from the muffin pan and place on a baking sheet. Spoon BBQ sauce over each one. Next sprinkle some cheese if using. If not skip this step and spoon a little cauliflower mash over each one, making sure it stays at the top of the “cupcake”/muffin/meat thingy.

Broil high for an additional 5 minutes.

Sprinkle tops with some paprika and serve with your favorite salad!

Cupid’ll get ya good!




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