Ingredients:
- lb (450g) Ground Beef (80/20 blend)
- /2 cup (60g) Panko Breadcrumbs
- /4 cup (60ml) Milk (Whole or 2%)
- large Egg, lightly beaten
- /2 medium Yellow Onion, finely diced
- /4 cup (60ml) Ketchup (for internal moisture)
- Tbsp (30ml) Worcestershire Sauce
- tsp Dried Thyme
- tsp Garlic Powder
- /2 tsp Salt
- /4 tsp Black Pepper
- /2 cup (120ml) Ketchup (for glaze)
- Tbsp (30g) Light Brown Sugar, packed (for glaze)
- Tbsp (15ml) Apple Cider Vinegar (for glaze)
Instructions:
- Preheat oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin.
- In a small bowl, combine the breadcrumbs and milk. Let stand for 5 minutes to allow the breadcrumbs to fully absorb the liquid.
- In a separate small bowl, whisk together all the glaze ingredients (1/2 cup ketchup, brown sugar, and apple cider vinegar) until smooth. Set aside.
- To the soaked breadcrumb mixture, add the egg, 1/4 cup internal ketchup, Worcestershire sauce, thyme, garlic powder, salt, and pepper. Mix gently.
- Add the ground beef and the finely diced onion to the bowl. Using your hands, gently mix all ingredients until just combined. Do not overmix.
- Divide the meat mixture evenly among the 12 muffin cups, pressing gently into the base and sides to form a neat, compact cup shape.
- Spoon 1-2 teaspoons of the prepared ketchup glaze over the top of each meatloaf muffin.
- Bake for 20–25 minutes, or until the muffins are firm and register an internal temperature of 165°F (74°C).
- Let the muffins rest in the tin for 5 minutes before carefully lifting them out. Serve warm.