Creating mini-meatloaf appetizers . . on what base?

Hello foodies! I am having some foodie friends over tomorrow night, and for some reason I am obsessed with serving little mini-meatloaf bites as an appetizer. I'm thinking I'll bake them in a mini-muffin tin, then pop them out and glaze some lovely sauce on top, and then pipe some fluffy whipped cream cheese and sour-cream-laden potatoes on the top layer. One perfect bite of meatloaf and creamy spuds!

My dilemma is this: What kind of base should I serve these on to avoid greasy fingers of my guests? It feels like a toasted bread would be carb-overload. I am drawing a blank otherwise.

Does anyone have any suggestions that could add to that perfect bite? Thanks!

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