Meatloaf Cupcakes with Mashed Potato Icing

Ingredients

• 2  eggs beaten
• 2 lb ground beef 80% lean (at least )
• 1 cup panko bread crumbs crispy
• 1 small onion red finely chopped
• 1 tablespoon parsley fresh italian coarsely chopped (flat-leaf)
• 2 cloves garlic finely chopped
• 0.7 cup catsup 
• 2 teaspoons worcestershire sauce 
• 1 serving salt and pepper 
• 6 large potatoes cubed peeled
• 0.3 cup seasoning 
• 0.3 cup milk 
• 1 serving salt and pepper 

Equipment

• bowl
• sauce pan
• oven
• kitchen thermometer
• muffin liners

Directions

1. Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
2. In large bowl, mix Meatloaf ingredients until well combined. Divide mixture evenly among muffin cups, pressing mixture down firmly.
3. Bake 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 160°F. Cool slightly in muffin cups.
4. While loaves are baking, in 3-quart saucepan, place potatoes in generously salted cold water.
5. Heat to boiling. Reduce heat; cook potatoes until fork-tender.
6. Drain; return to saucepan.
7. Add butter and 1/4 cup milk; mash until creamy and smooth, adding more milk as necessary. Season with salt and pepper. Make sure mashed potatoes are creamy and smooth so they can be piped onto meatloaves.
8. Place potatoes in 10-inch decorating bag without tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meatloaf. If desired, garnish with additional parsley.
9. Remove from muffin cups.