Wona passed on the cute idea of making mini meatloaves using muffin or cupcake tins.  I've tried it a few times and it's been a great hit with all of us.  I've been making them with lean turkey, and they are not only very tasty but very moist.  If you're thinking that meatloaf sounds boring, these are a fun twist on an old classic.  The second time I made them, my kids  cheered, "Yay! Meat cupcakes!"  I haven't come up with the perfect name for this recipe, but I don't think that's it.
The recipe is very easy; the only lengthy part is boiling the potatoes.   If you want to skip the potatoes, use 2 lbs of turkey and only 1 egg.

Mini Turkey Meatloaf

1 lb lean ground turkey breast
1 lb potatoes, boiled and mashed
3/4 cup quick cooking oats
2 eggs, lightly beaten
1 cup Bold & Smoky Kansas City Style Barbeque Sauce
1/2 small yellow onion
2 tbsp extra virgin olive oil

To brush on top:
1/4 cup ketchup
1/4 cup Bold & Smoky Kansas City Style Barbeque Sauce

1) Preheat oven to 350 degrees.
2) Oil muffin tins or spray well with non-stick cooking spray.
3) In a large bowl, combine and thoroughly mix all of the ingredients.
4) Fill the muffin tins with the mixture, using 1/2 cup for each "muffin."  Using your fingers, shape each one into a mounded muffin shape.
5) Combine the ketchup and barbeque sauce and brush the top of muffins.
6) Bake for about 30 minutes (If you have a meat thermometer, they are done when the very center measures 170 degrees).  When they're done, run a knife along the edge of each muffin and pop them out of the tin.

Makes about 10 mini meatloaves.