Meatloaf Cupcakes with Mashed Potato Icing

Ingredients

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

Equipment

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

Directions

1. Heat oven to 350F. 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 160F. 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.