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They’re part of the latest odd food craze from trendy markets and caterers.

You thought the cupcake craze would just fizzle out? No chance. It’s just moving away from sweet and into the direction of the savory.

At Trader Joe’s in New York, they’re selling frozen turkey meatloaf muffins, topped with spinach and mashed potatoes, which, by all accounts, are particularly good. Meanwhile, in Los Angeles, the entertainment industry’s latest obsession is lasagna cupcakes.

Lasagna cupcakes, or individual lasagnas in the shape of cupcakes, are the creation of Heirloom-LA, a catering company based in Eagle Rock, a town near Silverlake. About 18 months ago, Matt Poley, a partner in the company, said a parent had requested macaroni and cheese for a children’s party, “but doesn’t a big dish of macaroni and cheese look so unappealing?” he asked on a recent visit to his kitchen. “So we made individual macaroni and cheese, and we realized we could do this with

Read more: Next Up: Lasagna Cupcakes

The ubiquitous mini-cakes lost their supremacy to another beloved dessert.

Pie Is the New Cupcake: Pie has been sitting back, gaining momentum for a while, waiting for cupcakes to get over themselves. We saw pie all over menus this year, well before Thanksgivingtime. Sweet and savory; minis and normal-sized; graham cracker, pretzel, butter and leaf lard crusts; in a milkshake or on a stick. At Blue Bonnet Cafe in Marble Falls, Texas, they have an afternoon pie happy hour where you can score a slice and a drink for $3. Hill Country Chicken, which opened this year in Manhattan, does it too. Over in Brooklyn, the pie shop Four and Twenty Blackbirds makes a double-crusted strawberry balsamic pie and grapefruit custard ones. Whether they’re age-old recipes or newfangled ones, pie is always a happy-maker. Step off, cupcakes.

Read more: The Coolest Food Trends of 2010