Meatball Mashed Potato Cupcakes

Ingredients

Cupcakes

• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 cup ketchup, divided
• 1 1/2 pounds ground beef
• 1 cup bread crumbs
• 2 Tablespoons mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 2 large eggs

Mashed Potatoes

• 4 cups Yukon gold potato (about 2 pounds),cubed peeled
• 1/4 cup milk
• 1/4 cup sour cream
• 3 Tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Garnish

• 3 Tablespoons chopped chives
• 2 tomatoes, thinly sliced
• 12 cherry tomatoes

Directions

1. Preheat oven to 350°. Line or grease 12 muffin cups.
2. To make the meat cupcakes, Heat the olive oil in a large nonstick skillet over medium-high heat.
3. Add onion, carrot, dried oregano, and minced garlic; cook for 2 minutes.
4. Combine onion mixture, ketchup, and the remaining ingredients in a large bowl.
5. Spoon the meat mixture into 12 muffin cups. Top each with 2 teaspoons ketchup.
6. Bake for 25 minutes. Let stand for 5 minutes.
7. To make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender.
8. Drain potatoes then return potatoes to pan.
9. Add milk and remaining ingredients; stir with a spoon to desired consistency.
10. Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of a tomato slice on the meatloaf. Sprinkle with chopped chives and top with a tomato.