Potato-Topped Turkey Meatloaf Bites

Ingredients

1 lb (454 g) potatoes, peeled and diced
1 tsp (5 mL) salt
1.1 lb (525 g) ground turkey
½ cup (125 mL) gluten-free quick cook oats or breadcrumbs
¼ cup (60 mL) finely chopped dried cranberries
1 large egg
1 clove garlic, minced
1 tsp (5 mL) dried parsley
½ tsp (2.5 mL) salt
¼ tsp (1.25 mL) ground black pepper
¼ tsp (1.25 mL) poultry seasoning
¼ cup (about 50 g) soft unripened goat cheese
2 Tbsp (30 mL) butter
¼ tsp (1.25 mL) ground black pepper
2 onion greens, thinly sliced (greens only)

Instead of goat cheese, you can use softened cream cheese. These Potato-Topped Mini Meatloaf Bites can be prepared in advance, just don't broil them until you are ready to serve them.

Directions

Preheat the oven to 350^oF (177^oC). Grease the cups of a 24 cavity mini-muffin pan.
Place the potatoes and salt in a saucepan with enough water to cover them, and bring to a boil. Continue to cook them while preparing the meatloaves.
In a large mixing bowl, combine the turkey, gluten-free oats, dried cranberries, egg, garlic, parsley, salt, black pepper, and poultry seasoning. Mix until well blended, and fill each mini-muffin cup with about 2 tablespoons (30 mL) of the mixture. Pat down to level the top of the meatloaves.
Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165^oF (74^oC). Remove from the oven and let sit for 5 minutes before using a knife to cut around the edge, and gently lift the meatloaves from the pan. Place the meatloaves on a parchment lined baking sheet.
Once the potatoes are cooked, and can easily broken up with a fork, drain the water. Return the potatoes to the hot pot, and add the goat cheese, butter, and 1/4 teaspoon pepper. Mash until smooth and creamy. Stir in the onion greens.
Spoon or pipe the mashed potatoes onto the top of the mini meatloaves.
Place the mini meatloaves under the broiler, and broil until the potatoes are just starting to turn a light brown colour, about 3-5 minutes. Plate, serve, and enjoy.