- 1 onion, diced
- 1 clove garlic, minced
- 1 tbs olive oil
- 1 lb ground turkey
- 1 egg
- 2 teaspoons worcestershire sauce
- 1/3 can Campbell’s Mushroom Soup
- 1 tsp salt
- 1 tsp black pepper
- ⅓ cup breadcrumbs
- 2/3 cup water
- 1 tbs butter
- ½ tsp salt
- 2/3 cup potato flakes
- 1/3 cup whole milk
- 1 tbs butter
- 1 tbs flour
- 1/3 cup Campbell’s Mushroom Soup
- 2 tbs beef stock, more as needed
- Chives, chopped
- 3in cupcake tin, 6 muffins
- Nonstick spray
- 852 large star tip
- Pastry bag
Preheat the oven to 350 degrees F.
In a small saute pan over medium heat, add the olive oil, onions and garlic and cook until translucent, about 5 minutes. Place into a bowl with ground turkey, 1 egg, worcestershire sauce, 1/3 can Campbell’s Mushroom Soup, salt, black pepper, and bread crumbs and mix to together to combine.
Spray a cupcake pan with nonstick spray. Using a ¼ cup scoop, scoop meat mixture into cupcake tins until filled to the top. Press down with your fingers to create a flat top.
Place into the oven and bake for 20 minutes.
Meanwhile, make the mashed potatoes in a small sauce pot. Boil the water, butter and salt. Then remove from the stove and add milk, and potato flakes. Stir until well combined. Place the finished mashed potatoes into a piping bag with a large star tip and set aside.
For the gravy, in a medium saute pan make a roux by melting the butter and adding the flour, stirring constantly with a whisk, until the mixture turns a golden brown, about 5 minutes.
Add Campbell’s Mushroom soup and beef stock until a gravy like consistency is reached.
Remove the mini meatloafs from the cupcake tins and pipe the mashed potatoes on top of the meatloafs in a circular motion. Drizzle with the gravy and garnish with chives.