- ½ whole Onion, Diced
- 2 teaspoons Oil
- 2 cloves Garlic, Minced
- 1 whole Egg
- ¼ cups Plain Yogurt
- ½ teaspoons Dried Thyme
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- ? teaspoons Red Pepper Sauce (like Tabasco)
- 1 teaspoon Worcestershire
- 1 teaspoon Dijon Mustard
- 3 Tablespoons Parsley, Chopped
- ? cups Saltine Crackers, Crushed
- ½ pounds Ground Beef, 80/20
- ½ pounds Ground Turkey
- ¼ cups Chili Sauce
- 2 Tablespoons Brown Sugar
- 2 teaspoons Apple Cider Vinegar
- 5 slices Bacon
- 2 cups Your Favorite Mashed Potato Recipe, To Serve
- 2 Tablespoons Diced Green Onions, For Garnish
Preheat oven to 350ºF.
Cook onion in oil until tender. Add garlic and cook for 1 minute. Remove and set aside to cool.
Mix together egg, yogurt, thyme, salt, pepper, Tabasco, Worcestershire, and Dijon. Stir in parsley, crackers and cooled onions. Add meat and gently fold together; do not overmix.
Divide meat mixture into a greased muffin tin (12 muffins). I used an ice cream scoop to scoop out the mixture into the pan.
Stir together chili sauce, brown sugar and apple cider vinegar for the glaze. Brush the glaze over each muffin; be sure to use up all of the glaze (it is the secret ingredient to making this recipe over the top!). Cut bacon into 2 inch pieces and arrange on top of each muffin.
Bake for 35 minutes.
Make your mashed potatoes while meatloaf is cooking. (I made sour cream mashed potatoes.) Put potatoes in a pastry bag or if you don’t have one, use a gallon bag with a hole cut out of 1 corner.
Remove meatloaf from oven and pipe the potatoes on to each “cupcake” to look like icing. Top with diced green onion “sprinkles!”