Preheat oven to 375°F. Grease a 12-cup muffin pan with olive oil.
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.
Bake for 35-40 minutes or until the internal temperature reaches at least 160°F.
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.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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