Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 3/4 cup panko bread crumbs
  • 1/3 cup whole milk
  • 1 large egg, lightly beaten
  • 1/2 cup yellow onion, finely minced
  • 2 cloves garlic, minced into a paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 1/2 cup ketchup
  • 2 tbsp light brown sugar, packed
  • 1 tsp yellow mustard
  • 1 tsp apple cider vinegar

Instructions:

  1. Preheat oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin with non-stick spray.
  2. In a large mixing bowl, combine the panko bread crumbs and milk. Let sit for 5 minutes to form a panade (soft paste).
  3. Whisk together 1/2 cup ketchup, 2 tbsp brown sugar, 1 tsp mustard, and 1 tsp apple cider vinegar in a small bowl to create the glaze.
  4. Add the ground beef, egg, onion, garlic, Worcestershire sauce, salt, pepper, and parsley to the panade. Mix gently with hands or a fork until just combined; do not overwork the meat.
  5. Divide the meat mixture evenly among the 12 muffin cups, pressing down slightly to level the tops.
  6. Spoon a tablespoon of the glaze over each meatloaf muffin, spreading to the edges.
  7. Bake for 20 minutes or until the internal temperature reaches 160°F (71°C) and the glaze is bubbly and caramelized.
  8. Let rest in the pan for 5 minutes before removing to allow juices to redistribute.