For the meatloaf cupcakes:

In a medium skillet over medium heat, saute vegetables until tender. Transfer to a large bowl with remaining meatloaf ingredients. Combine with your hands. Divide among greased muffin cavities using a large cookie scoop. Press down on meatloaf mixture to flatten down.

For the mashed potato frosting: Peel and cube 2lb potatoes. Cook in a large pot of water until fork tender. Use a potato rice for extra smooth potatoes, followed by beating the potatoes in a large bowl or stand mixer with butter and salt. Slowly add milk until a smooth but spreadable consistency is reached.

If not using immediately, cover well and reheat prior to serving.

To assemble: Add warm mashed potatoes to a large plastic bag of piping bag fit with a large icing tip. Pipe potatoes onto meatloaf cupcakes. Drizzle with buffalo sauce or add peas for sprinkles.

Serve warm.