|1||scoop BN Pure Pro|
|400g||lean turkey mince|
|1||cup zucchini, grated|
|½||cup seasoned bread crumbs|
|½||cup tomato sauce|
|Salt & pepper|
Preheat oven to 200°C and line a mun tray with cupcake moulds.
Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil until tender
When potatoes are tender, drain and mix the potatoes and garlic in the pan. Add the remaining mashed potato ingredients.
blender until smooth—season with salt and pepper to taste.
Add all the meatloaf ingredients to a large bowl, and mix until all ingredients are combined.
Place meatloaf mixture into each cupcake mould. Filling them to the top and ensuring they are flat at the top.
Bake for 20-25 minutes until browned on top. Remove from oven.
Top with mashed potato, either by piping it or just dolloping it on with a spoon.
- After grating the zucchini, drain it entirely by them squeezing it on paper towels and allowing them to dry to ensure your desired texture.