• 1 Lb Potatoes, Cooked and Peeled
• 2 Tablespoons Butter
• Salt and Pepper, To Season
• 1/2 Cup Shredded Mozzarella Cheese
• 3/4 Cup Milk
• 3/4 Cup Ketchup
• Sriracha Sauce, To Taste (Optional)
• 3 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Tomato Paste
• 1/4 Cup Brown Sugar
• 1 Teaspoon Onion Powder
• 1 Teaspoon Mustard Powder
• 1 Teaspoon Paprika
• 1 Tablespoon Cooking Oil
• 1 Cup Onion, Diced
• 1 Tablespoon Garlic Minced
• 1 Lb 85% Lean Ground Beef 
• 1/4 Cup Shredded Carrot
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Worcestershire sauce
• 1/2 Cup Shredded Mozzarella Cheese
• 1/4 Cup Fresh Parsley, Chopped
• 1/4 Cup Fresh Thyme, Chopped
• 1 Egg Beaten
• 1/2 Cup Italian Panko Breadcrumbs
• 1/4 Cup Milk

Ingredients:

1. Preheat your Oven to 350ºF.
2. Add Butter, Salt, Pepper, Mozzarella and a Splash of Milk to Cooked Potatoes in a Large Bowl. Mash the Potatoes while gradually adding Milk. Set aside to cool.
3. In another bowl add Ketchup, Sriracha Sauce, Apple Cider Vinegar, Tomato Paste, Brown Sugar, Onion Powder, Mustard Powder and Paprika. Mix well and reserve half the Glaze for after Meatball Muffins are cooked.
4. Place Skillet over Medium Heat, add Oil. Once heated, sauté Onions and Garlic in pan. Cook until fragrant and Onions are translucent. Set aside in a bowl to cool. 
5. Combine Ground Beef, Shredded Carrot, Salt, Pepper, Worcestershire sauce, Mozzarella Cheese, Parsley, Thyme, Egg, Breadcrumbs and Milk in a Large Bowl. Add the Onions after they have cooled down.  Mix well until combined.
6. Grease a 12 Cup Baking Tin and Scoop the Meat mixture into each cup. 
7. Spread the Meat into each center to form a cup. Scoop a small spoonful of Mashed Potatoes into Muffin Center. Top each muffin with remaining meat to cover the potatoes. 
8. Brush Glaze over each of the Meatloaf Muffins.
9. Bake for 45 to 50 Minutes. 
10. Remove from Oven and brush Reserved Glaze on top before serving.