• Preheat oven to 375°F. Lightly grease a standard 12-cup muffin tin.
• In a large bowl, combine ground meat, grated carrot, zucchini, onion, egg, breadcrumbs, ketchup, Worcestershire sauce, garlic powder, salt, and pepper.

  Mix until just combined (avoid overmixing).
• Divide mixture evenly into muffin tin cups, filling each about ¾ full.

  Bake for 22–25 minutes, or until internal temperature reaches 165°F.

  Remove from oven and let rest 5 minutes before removing from the tin.
• Pipe mashed potatoes onto each meatloaf “cupcake” in a swirl pattern.

  Top with:

  A layer of ketchup

  A sprinkle of sliced green onions or chives

  A cherry tomato half

  Serve warm and watch the surprise unfold!

Mashed Potatoes:

• Peel potatoes. Cut into evenly sized chunks.
• Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 15–20 minutes, until fork tender.
• Drain thoroughly and return potatoes to the hot pot. Let them sit 1–2 minutes to evaporate excess moisture (this helps prevent watery potatoes).
• Add butter and begin mashing. Slowly pour in warm milk until desired consistency is reached. Add salt and pepper to taste.
• Cool slightly before transfering to a piping bag (or zip-top bag with corner snipped).