1950s Meatloaf Cupcake Casserole

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
2. Prepare the Meatloaf Base: In a large bowl, combine the Ground Beef, Breadcrumbs, Egg, Milk, Onion-finely diced, Garlic-minced, Salt, and Black Pepper-ground. Mix gently until just combined, being careful not to overmix.
3. Divide the Meatloaf Base mixture evenly among the 12 muffin cups, pressing firmly to form compact "cupcakes".
4. Prepare the Meatloaf Glaze: In a small bowl, whisk together the Ketchup, Brown Sugar-packed, and Dijon Mustard until well combined.
5. Spread a tablespoon of the Meatloaf Glaze over the top of each meatloaf "cupcake".
6. Bake for 20-25 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is bubbly.
7. Prepare the Mashed Potato Topping: While the meatloaf bakes, place the Russet Potatoes-peeled and cubed in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
8. Drain the potatoes thoroughly. Return them to the hot pot. Add the Butter-unsalted, Milk, Salt, and Black Pepper-ground. Mash until smooth and creamy.
9. Remove the meatloaf cupcakes from the oven. Let them rest in the muffin tin for 5 minutes.
10. Scoop the Mashed Potato Topping into a piping bag fitted with a star tip (or a large Ziploc bag with the corner snipped off). Pipe a generous swirl of mashed potatoes onto the top of each meatloaf cupcake, resembling frosting.
11. Serve immediately.