Meatloaf Muffins with Pork Rinds

Ingredients:

For Meatloaf Muffins:

• 1 cup Southern Recipe Small Batch Pork Rinds

• 1 1/2 Lb. Meatloaf mix

• 1/2 cup Onion, diced

• 1/2 cup Carrots, chopped

• 1/2 cup Celery, chopped

• 1/4 cup Vegetable oil for frying

• 1/2 cup Bacon, cooked and diced

• 2 Eggs

• 2 Tbsp. Dijon mustard

• 1/3 cup Ketchup

• 2 tsp. Worcestershire Sauce

• 2 Garlic cloves, diced

• 1/2 tsp. Pepper

• 2 tsp. Parsley, dried

For Topping:

• 3 lbs. Rutabagas peeled, diced

• 1/2 cup Butter, melted

• 1/3 cup Heavy cream, warmed

• 1 tsp. Salt, to taste

• 1/2 tsp. Pepper

Directions:

1. Start by sautéing onions, carrots and celery until soft.

2. Put the meatloaf mix in a large mixing bowl. Add eggs, garlic, dijion mustard, ketchup, Worcestershire sauce, pepper, bacon, and crushed pork rinds. Mix thoroughly.

3. Add parsley to the cooking vegetables and stir well.

4. Add cooked vegetables to meatloaf mix and stir until well incorporated.

5. Add meatloaf mix to greased muffin tins.

6. Bake for 25 minutes at 350 °F.

7. Dice rutabagas into small pieces. Add into a pot of salted water and bring it to a boil. Cook until tender. Drain the rutabaga and using a hand mixer to mash until smooth.

8. Slowly add the melted butter and warmed heavy cream until texture is creamy.

9. Add salt and pepper to taste.

10. Allow muffins to cool, then top with whipped rutabaga and a cherry tomato.