Start by getting the potatoes going. Put the chopped potatoes into a large pot of cold water that has been liberally salted. Cover the pan and bring to a boil. Let boil until the potatoes are tender, 15 – 20 minutes. While the potatoes are cooking, prepare the meat loaf.

Preheat oven to 450 degrees. Spray a standard muffin pan with gluten-free, non-stick cooking spray.

Put the sirloin in a large mixing bowl. Grate in the onion, carrot and garlic. Add the salt, pepper, Worcestershire Sauce, bread crumbs and egg. Mix with your hands to combine. Do not over mix the ingredients. Portion the mixture into the prepared muffin tin, an ice cream scoop works well for this or just lightly roll the meat mixture into balls with your hands.

In a small bowl combine the ketchup with a couple dashes of Worcestershire Sauce, the hot sauce and the honey. Spoon some on top of each mini meat loaf. Bake for 20 minutes. Cut into one and make sure they are cooked through.

Make the ranch-style dressing for the potatoes. Put the Vegenaise into a small mixing bowl, grate in the clove of garlic. Add the lemon juice, parsley, chives (or scallions) and pepper, whisk to combine.

When the potatoes are tender drain them and then put them right back into the hot pan. Whip the potatoes a little with a hand held mixer. Add the dressing and whip until smooth and creamy. Taste the potatoes and add a little salt if needed.

When the meat loaves are done top them with a generous portion of the whipped potato mixture. Garnish with the tomatoes and a parsley leaf and serve.