Meatloaf Muffin Cups

INGREDIENTS
1 C. Ketchup
½ C. Brown Sugar, packed
1 T. Olive oil
1 C. Onion, diced
1 t. Garlic, minced
¾ C. Carrot, grated
Pepper, to taste
Kosher salt, to taste
2½ t. Worcestershire sauce
¼ C. Parsley, chopped
1 C. Bread Crumbs
⅓ C. Milk
1 Egg
1 Egg White
1 LB. Ground Turkey
Whipped Mashed Potatoes(for topping, if desired)
Parsley, for garnishing

INSTRUCTIONS
Preheat the oven to 400 degrees. Grease 6 muffin tins.
In a small bowl, combine the ketchup, brown sugar and 1 t. of the Worcestershire sauce. Set aside.
Heat the olive oil in a small skillet and saute the onion, garlic, and carrot until the onion and carrot are soft. Stir in the pepper, salt, and remaining 1½ t. Worcestershire sauce and then transfer the mixture into a large bowl.
Pour the breadcrumbs, milk, and parsley into the bowl.
Add in the eggs, turkey, and 2 T. of the ketchup mixture. Mix everything together until well combined(I prefer to use my hands).
Divide the mixture into 6 equal portions. Form each portion into a ball and pat down into a greased muffin tin, filling the tin with the mixture and leaving the top domed.
Spoon a bit of the remaining ketchup mixture on top of each muffin and spread evenly. Reserve the remaining sauce to serve along side the meatloaf.
Bake for 30-35 minutes, or until turkey is fully cooked.
Remove muffins from tins(I find its helpful to run a knife along the inside of each tin and use a spoon to help lift them out.
If desired, pipe whipped mashed potatoes on top of each muffin and garnish with a bit of parsley.
Serve along with the remaining sauce.