Turkey Meatloaf Cupcakes

Preheat oven to 350°F. Lightly grease a 12-cup muffin tin.

Heat oil in a large skillet over medium-high heat. Cook onion, celery and carrot until tender, about 5 minutes. Stir in garlic, oregano, marjoram and fennel seeds; cook until fragrant, 2 to 3 minutes.

Combine vegetable mixture, ground turkey, breadcrumbs, eggs, Worcestershire, salt and pepper in a large bowl. Divide meatloaf evenly among prepared muffin cups, gently pressing mixture down into cups so they are completely full; spoon marinara sauce over each meatloaf.

Bake until a thermometer inserted into the center of a meatloaf reads 165° F, about 30 minutes. Remove from the oven and turn on the broiler.

Meanwhile, whip together mashed potato “icing” ingredients in a bowl until smooth. Fill a plastic sandwich bag with potato mixture and cut open one corner of the bag at an angle (you also may use a pastry bag with a large star tip). Pipe potato icing on top of each meatloaf. Place under the broiler until potatoes are lightly browned, about 2 minutes.