Ingredients:

  • 1.5 lbs (680g) Ground Beef (80/20 blend)
  • 1 large Egg, beaten
  • 1/2 cup (120ml) Whole Milk
  • 3/4 cup (90g) Plain Breadcrumbs
  • 1 small Yellow Onion, very finely minced
  • 2 cloves Garlic, pressed
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (6g) Fine Sea Salt
  • 1/2 tsp (1g) Cracked Black Pepper
  • 1 tsp (2g) Dried Thyme
  • 1/2 cup (130g) Tomato Ketchup
  • 3 tbsp (36g) Light Brown Sugar, packed
  • 1 tbsp (15ml) Apple Cider Vinegar
  • 1/2 tsp (1g) Smoked Paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: High heat is essential for that 20 minute cook time.
  2. Whisk the egg, milk, Worcestershire sauce, salt, pepper, and thyme in your large bowl. Note: Mixing the liquids first ensures even distribution of spices.
  3. Incorporate the minced onion, pressed garlic, and breadcrumbs into the liquid. Let it sit for 2 minutes until it forms a thick paste.
  4. Add the ground beef to the bowl.
  5. Mix gently using your hands or a fork until just combined. Note: Overmixing will lead to a tough, rubbery meatloaf.
  6. Divide the mixture into 6 muffin cups until they are rounded and smooth on top.
  7. Whisk the ketchup, brown sugar, vinegar, and smoked paprika in a small bowl until the sugar dissolves.
  8. Spoon a generous amount of glaze over each meatloaf.
  9. Bake for 20 minutes until the glaze is bubbly and the edges sizzle.
  10. Rest the loaves in the pan for 5 minutes until the internal temperature hits 160°F.