Preheat your oven to 400°F (200°C). Spray your muffin tin well to prevent sticking.

In a large mixing bowl, gently mix together the ground beef, ground pork, breadcrumbs, eggs, chopped onion, minced garlic, Worcestershire sauce, milk, salt, and pepper until just combined.

Using an ice cream scoop, portion the meat mixture into the muffin cups, leaving a tiny gap at the top for the glaze.

Top each portion with a thin layer of ketchup and a sprinkle of brown sugar.

Bake in the preheated oven for about 18 to 22 minutes, or until the internal temperature reaches 160°F (70°C).

Remove from the oven and let the cupcakes rest for 5 minutes.

While the meatloaf cupcakes are baking, boil peeled russet potatoes in salted water until very tender.

Drain well and return them to the hot pot for a minute to let excess moisture steam off.

Mash the potatoes with butter, milk or half-and-half, sour cream, and salt and white pepper to taste until creamy and fluffy.

Transfer the mashed potatoes to a piping bag fitted with a star tip, or use a zip-top bag with the corner cut off to pipe on top of each mini meatloaf.

If desired, garnish with chives or parsley.