• Preheat oven to 350 degrees.
• Spray a muffin tin with nonstick spray.
• In a large bowl combine beef, eggs, bread crumbs, 1/4 cup bbq sauce, 1/2 cup cheese, onion, and salt and pepper.
• Using hands, combine well.
• Fill each well of muffin tin to top with the meat mixture, pressing down.
• Bake for 25-30 minutes until browned and cooked through.
• Top with remaining bbq sauce and shredded cheese on each muffin.
• Bake for an additional two minutes.
• Remove from the oven and let sit for a few minutes before removing from pan.
• Top with piped or a scoop of mashed potatoes on each.
• Garnish with bacon and green onion "sprinkles".

• Preheat oven to 375 degrees.
• Heat a large skillet over medium heat and add 1 tbsp olive oil and chopped mushrooms.
• Stir until softened and liquid is evaporated, about 10 minutes then add garlic and more olive oil if needed. Stir until fragrant, about 2 minutes. Remove from heat and let cool slightly.
• Meanwhile, in a large bowl mix together buffalo, eggs, milk, breadcrumbs, milk, Dijon, Worcestershire, and grated onion until combined.
• Finally, stir in mushroom mixture and the packet of Savory Meatloaf Spice Blend.
• Grease bottom of baking dish/es.
• Shape mixture into one large loaf in a 9X13 baking dish or two small loaves in 2 loaf pans or 8X8 baking dishes.
• Bake until browned and cooked through, about 45 minutes to an hour depending on the size of the meatloaf.
• Meanwhile, prep all veggies and spread out in a single layer on a lined baking dish.
• Drizzle with olive oil and season with salt and pepper.
• When the meatloaf has 25 minutes left add veggies to the oven to roast.
• Remove meatloaf and let rest for 10 minutes before slicing and serving.

For the cream sauce:

• Heat a small saucepan over medium and add butter.
• Seed and chop 2 jalapenos and then add to a food processor and pulse until minced.
• Once the butter is melted add the jalapeno to the pan and stir, cooking for 2 minutes.
• Whisk in flour and stir until darkened, about 1 minute, then add milk. Whisk until thickened then add yogurt and stir until smooth.
• Season with salt and pepper and remove from heat.
• Ladle jalapeno cream sauce on top of meatloaf and serve with a side of rainbow roasted veggies.

• Preheat oven to 375 degrees.
• Heat a saute pan over medium and add a tablespoon of olive oil. Add diced onions and cook for about 5 minutes until softened.
• Add garlic clove and mushrooms, along with more olive oil if needed. Saute for another 5-10 minutes until it's darkened and softened then add salt and cracked black pepper.
• In a large bowl, mix together ground pork, chopped bacon, onion mixture, shredded cheese, beaten egg, panko, Worcestershire, and 1/4 cup BBQ sauce.
• Form into a large loaf and place in a large greased baking dish.
• Spread the top with remaining 1/4 cup BBQ sauce.
• Bake for an hour then remove from the oven, slice and serve warm.