Direction

1. Preheat oven to 350°F and coat the wells of a standard muffin tin with cooking spray.
2. Heat the olive oil in a medium skillet over medium-high heat. Add the onion, carrot and celery until soft and fragrant. Add the dried parsley and garlic, cooking for 1 more minute. Remove and set aside.
3. In a medium mixing bowl, whisk together the ketchup, Dijon mustard, Worcestershire sauce, white pepper and eggs. Add the sautéed onion mix. Add the meatloaf mix, crumbling as you go. Add bacon. Add bread crumbs. Toss to combine. Do not over mix.
4. In a small bowl, stir together the ketchup and grape jelly for the sauce. Baste over the top of each meatloaf.
5. Bake for 25-30 minutes or until internal temperature reaches 160°F. Allow to rest for 5 minutes.
6. Place the mashed potatoes into a pastry bag, pipe onto the top or slather with a spoon. Place back into the oven for 2-3 minutes to warm. Using the broiler for a brief moment will give browned, crunchy edges.
7. Top with crispy onion strings and minced parsley.
8. If you've tried this recipe, come back and let us know how it was in the comments or ratings.