Soo, I’m back with a new recipe! Between packing everything, selling furniture and other stuff before I leave Canada, I manage to update the blog too, try new recipes and take advantage of the magical season that is spring to take some pictures.
The biggest update this week is that..I finally QUIT MY JOB!! God knows what a relief it is to not wake up every morning and go to work, do something you don’t like just for the sake of money, 8 hours every day. If there’s something that’s precious and not replaceable, that is time. You can’t get it back, it’s just the way it is. So from now on I will try my best to use my time in the best way I can.
Maybe you wonder what i’ll be doing from now on, what will my job be..well, I am going to focus full time on my video recipes project in Italy, i’m planning on releasing a 3rd book and other fun stuff. I will have to give my all and not fail because failing means going back to “prison”, lol yes that’s how I see giving away your hours, working for someone else haha maybe i’m a bit over dramatic.
Anyways, enough talking for now, I’m sharing this recipe today - Meatloaf cupcakes with carrot frosting - I must say i’m not a meat lover in general but with this recipe (maybe because it looks so good) i have no issues eating meat.
Of course you can substitute turkey with whatever meat you like and the frosting with sweet potatoes or regular white potatoes.
Enjoy it and let me know if you try it!
For the meatloaf cupcakes:
450 g ground turkey
1 small zucchini, grated and squeezed to eliminate excess water
3 fresh green onions, chopped
1 garlic clove, smashed
50 g gluten free bread crumbs
1 tbsp fresh thyme
salt to taste
For the frosting:
700 g boiled carrots
3 tbsp vegetable oil
salt to taste
1 tbsp sesame seeds
Spray 12 cup muffin pan with no-stick cooking spray and set aside.
Combine all meatloaf ingredients and mix well.
Place meatloaf mixture into the muffin pan.
Bake for 20 until internal temperature is at least 165°F and meat is no longer pink.
Meanwhile, blend the boiled carrots with a blender until the the mixture is smooth, then combine the oil and salt and mix well.
Top each cupcake with the carrot frosting using a piping bag. Sprinkle with sesame seeds and serve.
You can refrigerate the cupcakes for up to up to 3 days or you can freeze them without the frosting.