BBQ Bacon Cheddar Meatloaf Cupcake & Mashed Potato Frosting

Ingredients

• 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
• 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)

Instructions

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 sauté 3-4 minutes. Cool.
4. Add turkey, breadcrumbs, cheddar cheese, BBQ sauce, eggs, sautéed 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.