Mini Mashy Meatloaves

1 pound (450 gm) lean ground beef
1 medium yellow onion, diced
2-3 mushrooms, diced
5½ oz can tomato paste (150ml)
1 egg
1/2 tsp (3ml) Worcestershire Sauce
1 package or cube of beef bouillon (Oxo or equivalent)
salt to taste
1/2 tsp (3ml) dried marjoram
1 tbsp (15 ml) fresh chopped parsley
ground black pepper to taste
6 medium white potatoes, boiled and mashed with milk and butter

Peel the potatoes and boil.
In a large glass or ceramic bowl combine meat, tomato sauce, eggs, mushrooms, onions and herbs and spices. Mix very well and pack into individual ramekins which are placed on a baking tray to catch excess liquids when baking.
Bake at 350°F (180°C) for 45 minutes or so until the meatloaf has shrunk away from the sides of the ramekins. Drain away the liquid and allow the loaf to cool before removing carefully from the containers. Arrange the mini meatloaves on a baking tray and encase each in the mashed potato. Use a fork to roughen up the tops.
Bake at 425°F (220°C) for an additional 20 minutes or until potato peaks are golden-brown. Allow to cool for a few minutes before serving.
Serve with beef gravy.