Chicken and Tofu Mini Meatloaves with Creamy Mashed Sweet Potatoes



1/2 lb ground chicken
3/4 lb lean ground pork
12 oz extra firm tofu, drained and crumbled
1 cup Italian seasoned breadcrumbs
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 green onions, finely sliced
1/8 cup milk
1 egg
1 1/2 tsp salt
1/2 tsp paprika
1/2 tsp black pepper


Parmesan cheese, grated
Parsley, finely chopped


Preheat oven to 350 degrees.  Finely chop up the onion and garlic and add to a large mixing bowl.

Drain the tofu well, press between two paper towels to remove excess moisture and crumble. Add to bowl.

Add remaining ingredients to bowl. Mix thoroughly until all ingredients are well incorporated. 

Thoroughly spray the bottoms and sides of a 12 cup cupcake pan. 

Evenly distribute meat mixture into the 12 cups.  

Press into each pan and smooth out the tops.  Place in oven and bake for approximately 25 minutes. Prepare mashed sweet potatoes (see recipe below). Remove cooked meatloaves from pan and top with mashed sweet potatoes and sprinkle with chopped parsley and grated Parmesan cheese.

Mashed Sweet Potatoes:


5 cups sweet potatoes, peeled and chopped
1/4 cup butter

1/4 cup light cream cheese
1 tablespoons honey
1/8 teaspoon ground nutmeg
1/8 teaspoon kosher salt

1/8 tsp pepper

Add the potatoes to a large pan and cover with water. Bring to a boil over medium-high heat.

Reduce the heat and simmer or until the potatoes are tender, about 8 to 10 minutes, drain well. Return the potatoes to the pan and add the butter, honey, nutmeg, salt and pepper. 

Beat at medium-low speed with an electric mixer until smooth. Serve with meatloaves.