Ingredients

• 1 pound ground turkey
• 8 ounces ground pork
• 1/2 cup diced onions
• 1/2 cup tomato paste
• 2 tablespoons all-purpose flour
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh dill
• 1 tablespoon turmeric
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 1/2 teaspoons cinnamon
• 2 large eggs
• 4 Idaho russet potatoes, peeled
• 1 cup heavy cream
• 1 stick (8 tablespoons) unsalted butter
• 3 tablespoons truffle oil
• Salt and freshly ground black pepper
• 1/2 cup diced onions
• 2 tablespoons minced fresh ginger
• 1 sprig fresh rosemary
• 2 tablespoons olive oil
• 1/2 cup sherry vinegar
• 3 tablespoons tomato paste
• 2 tablespoons brown sugar
• 12 cherry tomatoes

Instructions

1. For the meatloaf: Combine the turkey, pork, onions, tomato paste, flour, garlic, dill, turmeric, cumin, smoked paprika, cinnamon and eggs in a large bowl. Let rest, refrigerated, for 10 to 20 minutes.
2. Preheat the oven to 375 degrees F.
3. Form the meatloaf mixture into 12 balls and put 1 ball in each cup of a 12-cup cupcake or muffin tin. Bake until the internal temperature reaches 155 degrees F, 25 to 30 minutes.
4. For the mashed potatoes: Put the potatoes in a pot and cover with water. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are fork-tender. Drain the potatoes, put back in the pot and add the cream, butter, truffle oil and salt and pepper to taste. Mash until smooth; do not over-work as the potatoes will become gummy. If the potatoes are too wet, cook over low heat until a smooth consistency is achieved.
5. For the cherry tomato jam: Sweat the onions, ginger and rosemary with the olive oil in a small saucepan over medium heat. Add the sherry vinegar, tomato paste, brown sugar and cherry tomatoes and simmer until the liquid is reduced by one-third, 7 to 8 minutes
6. To serve, put each meatloaf cupcake on a plate, ice with some mashed potato icing and top off with a dollop of the cherry tomato jam.