Preheat your oven to 350 degrees.

Heat the oil over medium heat in a large sauce pan. Add the carrots, onions, garlic, and spinach. Cook and stir for 5 minutes and then cover and cook for another 5 minutes, stirring occasionally. Break up the spinach as you go. Once the veggies are soft, mix in the 1/3 cup ketchup, worcestershire, salt and pepper. Stir until evenly coated and remove from heat. Let cool.

In a large bowl, combine the remaining ingredients. Add the cooled veggies and mix with your hands until everything is fully incorporated, about 5 minutes. Divide the meat mixture into two muffin tins sprayed with cooking oil. Drizzle ketchup on top of each muffin. Bake for 30 minutes, rotating the pans halfway through. If you only have one muffin pan, these can be made in batches, refrigerating the leftover meat until it is needed.

While the meatloafs are baking, add the potatoes to a pot of salted water. Bring to a boil and boil until fork tender, about 20 minutes. Drain the water and mash with a potato masher until smooth. Fold in the warm milk. Allow to cool slightly.

Once the meatloafs are ready, remove them from the muffin tins and set on a platter or plate.

Mix the butter and salt into the potatoes and spoon it into a gallon sized zip top bag. Snip off a small bit of one of the corners. Pipe the potatoes on top of each meatloaf. Serve immediately and refrigerate any unused portion.