Ingredients:

  • 1.5 lbs ground beef (85/15 lean-to-fat ratio)
  • 1/2 cup yellow onion, finely minced
  • 2 cloves garlic, grated
  • 1 tsp Worcestershire sauce
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper, freshly cracked
  • 1 tsp dried parsley
  • 1/2 cup panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 1/2 cup ketchup
  • 2 tbsp light brown sugar, packed
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

Instructions:

  1. Preheat the oven to 375°F (190°C) and lightly grease a 12 cup muffin tin.
  2. In a large mixing bowl, combine panko breadcrumbs and whole milk. Let sit for 5 minutes until a soft paste (panade) forms.
  3. Add the beaten egg, minced onion, grated garlic, Worcestershire sauce, salt, pepper, and dried parsley to the panade. Whisk until uniform.
  4. Add the ground beef to the bowl. Gently fold the meat into the mixture using your hands or a spatula until just combined. Avoid overmixing to maintain a tender texture.
  5. Lightly grease a standard 12-cup muffin tin with non-stick spray. Divide the meat mixture evenly into the 12 cups.
  6. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Spoon the glaze generously over the top of each mini meatloaf.
  7. Bake at 375°F (190°C) for 20 minutes or until the internal temperature reaches 160°F (71°C) and the glaze is bubbly and caramelized.