For the meatloaf
4 slices of bacon (reserve bacon drippings)
1 onion, chopped
1 1/2 lbs ground turkey
1/2 cup bread crumbs
1 cup cheddar cheese
1/2 cup BBQ sauce
For the mashed potato Frosting:
4 cups cubed peeled yukon gold potato (about 2 lbs)
1/4 - 1/2 cup heavy whipping cream (or half & half)
1/4 cup sour cream
3 Tbsps butter
1/2 tsp kosher or sea salt
1/4 tsp freshly ground black pepper (optional)
Preheat oven to 350°. Heat a large nonstick skillet over medium-high heat. Cook bacon until crisp. Remove from pan and place on a paper towel. Allow to cool. Crumble into pieces.
Add chopped onion to the reserved bacon drippings and sauté 3-4 minutes. Cool.
Add turkey, breadcrumbs, cheddar cheese, BBQ sauce, eggs, sautéed onions & crumbled bacon to a bowl and mix until combined. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Bake at 350° for 20-25 minutes or until cooked through. Let stand for 5 minutes before removing.
While the meatloaf is cooking, make the mashed potatoes. Place potatoes in a pan; cover with water. Add pinch of salt, Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add heavy whipping cream and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more cream or milk – although they need to be stiff enough to pipe on top. Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.