February 2026
When comfort food calls, this lighter take on meatloaf and mashed potatoes delivers all the flavor without the extra calories. Turkey meatloaf muffins cook faster and are lower in fat. Mashing parsnips with potatoes and Greek yogurt provides a healthier alternative to butter and cream — and adds protein, fiber, and nutrients.
Ingredients
- 1 tablespoon olive oil
- 1 cup minced onion (1/2 medium onion)
- 2 medium garlic cloves, minced
- 1 cup minced crimini mushrooms (about 6 medium mushrooms)
- 1 large egg
- 1/2 teaspoon dried thyme
- 1 teaspoon salt (divided)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 3/4 cup Greek yogurt (divided)
- 1/4 cup old-fashioned oats
- 1 pound ground turkey
- 2 medium Yukon gold potatoes
- 2 medium parsnips
- 2 tablespoons minced fresh parsley (divided)
- 2 tablespoons minced fresh chives (divided)
Tools
- Chef’s knife and cutting board
- Measuring cups and spoons
- Sauté pan and saucepan
- Large mixing bowl
- Spatula
- Potato masher
- 6-well nonstick muffin pan that holds 6 ounces per wel
Instructions
1. Preheat the oven to 350ºF and spray a 6-well muffin pan.
2. Heat olive oil in a sauté pan over medium-high heat. Add the onions, garlic, and mushrooms, and cook until softened (about 7 minutes).
3. While the vegetables cook, combine the egg, thyme, 1/2 teaspoon of salt, Worcestershire sauce, Dijon mustard, 1/4 cup of Greek yogurt, and oats in a large mixing bowl and mix. Add the ground turkey and sautéed vegetables and mix again.
4. Divide the mixture into the muffin pan and bake for 18 minutes or until the internal temperature is 165ºF. If desired, broil for 45 seconds to brown the tops.
5. Remove the meatloaf from the oven and sprinkle about one teaspoon of mixed minced parsley and chives.
6. While the muffins bake, prepare the mashed parsnip potatoes. Peel and cut the potatoes and parsnips into 1-inch pieces. Place them in a large saucepan and add enough water to cover the vegetables.
7. Bring the potatoes and parsnips to a boil over high heat, then reduce the heat to medium-low, cover the pot, and let the vegetables simmer for about 15 minutes or until tender.
8. Drain the potatoes and parsnips and return them to the pot. Add the remaining 1/2 cup of Greek yogurt and 1/2 teaspoon of salt, and mash everything well until smooth. Stir in the remaining chopped parsley and chives. Taste and add extra salt as needed.
9. Serve a scoop of about 1/6 of the potato/parsnip mash alongside one meatloaf muffin.
Kids Can!
- Measure the ingredients
- Portion the turkey into the muffin pan
- Sprinkle the herbs onto the turkey muffins and into the parsnip potatoes
