Meatloaf and Mashed Potato Cupcakes

Preheat oven to 350ºF.

Cook onion in oil until tender. Add garlic and cook for 1 minute. Remove and set aside to cool.

Mix together egg, yogurt, thyme, salt, pepper, Tabasco, Worcestershire, and Dijon. Stir in parsley, crackers and cooled onions. Add meat and gently fold together; do not overmix.

Divide meat mixture into a greased muffin tin (12 muffins). I used an ice cream scoop to scoop out the mixture into the pan.

Stir together chili sauce, brown sugar and apple cider vinegar for the glaze. Brush the glaze over each muffin; be sure to use up all of the glaze (it is the secret ingredient to making this recipe over the top!). Cut bacon into 2 inch pieces and arrange on top of each muffin.

Bake for 35 minutes.

Make your mashed potatoes while meatloaf is cooking. (I made sour cream mashed potatoes.) Put potatoes in a pastry bag or if you don’t have one, use a gallon bag with a hole cut out of 1 corner.

Remove meatloaf from oven and pipe the potatoes on to each “cupcake” to look like icing. Top with diced green onion “sprinkles!”