Scrumptious Meatloaf Cupcakes

1 tablespoon olive oil
1 cup onion, finely diced
1/2 cup carrots, shredded
1/2 cup celery, finely diced
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1-1 1/2 pounds ground beef
1 cup Italian seasoned bread crumbs (eliminate for low carb)
2 tablespoons mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon black pepper
2 eggs
2 cups mashed potatoes (russets work best) I will use mashed cauliflower for low carb)
bacon bits and green onions for garnish
Preheat oven to 350 degrees.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add onion, carrot, celery, dried oregano, and minced garlic; sauté for 2 minutes.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients in a large bowl. I found that it was easiest to just use my hands to make sure that all the ingredients were completely incorporated.
Spoon the meat mixture into 12 muffin cups coated with cooking spray- each cup will be filled to the top. Top each meatloaf with about 2 teaspoons ketchup. Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees.
Let the cupcakes cool. In the meantime, put the mashed potatoes into a pastry bag (or a ziploc bag with the corner cut off) with a wide star tip or circular tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon bits and green onions.
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