Ingredients:

  • 1 ½ pounds (680g) ground beef (80/20 blend recommended for flavor)
  • 1 cup (120g) bread crumbs (panko or regular, unseasoned)
  • ½ cup (120ml) milk (any type works)
  • 1 large (approx. 50g) egg, lightly beaten
  • ¼ cup (60g) yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried Italian herbs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup (60ml) ketchup
  • 1 tablespoon brown sugar
  • ½ teaspoon Dijon mustard

Instructions:

  1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a large mixing bowl, combine ground beef, bread crumbs, milk, egg, onion, garlic, Worcestershire sauce, Dijon mustard, Italian herbs, salt, and pepper. Gently mix with your hands or a spatula until just combined. Avoid overmixing.
  3. Evenly distribute the meatloaf mixture into the prepared muffin tin cups, filling each cup almost to the top.
  4. In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard.
  5. Spoon a small amount of glaze over the top of each muffin.
  6. Bake in the preheated oven for 25-30 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C). The tops should be nicely browned.
  7. Let the muffins rest in the muffin tin for a few minutes before removing and serving.