Heat the olive oil in a skillet over medium heat. Sauté the onion and mushroom for about 5 minutes, until tender. Remove from heat and set aside for now.

Preheat oven to 350 degrees. Grease a muffin tin with a little olive oil or cooking spray, and set aside.

Combine the beef, egg, oats, BBQ sauce, Worcestershire, salt, pepper, and mushroom/egg mixture in a large bowl. Divide equally in the muffin tin, pressing down.

Cook in the oven at 350 degrees for about 20-25 minutes, or until they hit an internal temperature of 165 degrees. Remove from oven and let cool for 5-10 minutes before removing.

Meanwhile, as the meatloaf cooks, prepare your mashed potatoes (either boxed or homemade).

If making the homemade mashed potatoes, peel and chop the potatoes into one-inch chunks. Place in a pot and fill with water until potatoes are just covered.

Place on the stovetop over medium heat. Bring to a boil, and cook for about 15 minutes, until potatoes are tender and can be easily pierced with a fork. Turn off heat.

Drain water from the pot, and place the pot with the cooked potatoes back on the stovetop. Add the butter and allow to just sit (without heat) for a few minutes until the butter has melted.

Start to mash the potatoes with a potato masher or the back of a fork. Add the salt, yogurt, and milk, and continue to mash until the potatoes reach your desired texture.

Scoop the mashed potato into a large ziptop bag and cut off one corner (or use a pastry bag if you have one). Pipe potato filling onto mini meatloaves to make it look like a mummy’s wrapping.

Add two peas or corn kernels for eyes. Enjoy!