Meatloaf Cupcakes with mashed potatoes

Courtesy of First Look then Cook

• Ingredients
  
  Meatloaf
    1 teaspoon olive oil
  
•   1 cup finely chopped onion
  
•   1/2 cup finely chopped carrot
  
•   1 teaspoon dried oregano
  
•   2 garlic cloves, minced
  
•   1 cup ketchup, divided
  
•   1 1/2 pounds ground beef, extra lean (raw)
  
•   1 cup bread crumbs
  
•   2 tablespoons prepared mustard
  
•   1 teaspoon Worcestershire sauce
  
•   1/4 teaspoon freshly ground black pepper
  
•   2 large eggs
  
•   Cooking spray
  
  Mashed Potatoes
    4 cups cubed peeled Yukon gold potato (about 2 pounds)
    1/4 cup 2% reduced-fat milk
    1/4 cup low-fat sour cream
    3 tablespoons butter
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper

• Garnish
    3 tablespoons chopped chives
    4 pieces of bacon cooked and them chopped

• Preparation
  Preheat oven to 350°.
  Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
  Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
  Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.  While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more milk - although they need to be stiff enough to pipe on top. Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chopped chives.