Meatloaf Muffins with Pork Rinds

Ingredients

For the Meatloaf Muffins:

• 1 cup Southern Recipe Small Batch Pork Rinds, crushed

• 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. Black pepper

• 2 tsp. Dried parsley

For the Topping:

• 3 lbs. Rutabagas, peeled and diced

• 1/2 cup Butter, melted

• 1/3 cup Heavy cream, warmed

• 1 tsp. Salt, or to taste

• 1/2 tsp. Black pepper

Directions

1. Preheat oven to 350°F and grease a muffin tin.

2. In a skillet, sauté onions, carrots, and celery in vegetable oil until softened. Stir in dried parsley and remove from heat.

3. In a large mixing bowl, combine the meatloaf mix, eggs, garlic, Dijon mustard, ketchup, Worcestershire sauce, pepper, bacon, and crushed pork rinds.

4. Add the cooked vegetables to the meatloaf mixture and stir until fully incorporated.

5. Spoon the mixture evenly into greased muffin tins.

6. Bake for 25 minutes, or until cooked through.

7. While the muffins bake, place diced rutabagas in a pot of salted water and bring to a boil. Cook until tender, then drain.

8. Mash the rutabagas with a hand mixer, slowly adding melted butter and warmed heavy cream until smooth and creamy. Season with salt and pepper to taste.

9. Allow meatloaf muffins to cool slightly, then top each with a scoop of whipped rutabaga. Garnish with a cherry tomato if desired.