Ingredients:

  • 1.5 lbs ground beef (85/15 lean)
  • 1 cup Panko breadcrumbs
  • 1/3 cup whole milk
  • 1 small yellow onion, finely minced
  • 2 cloves garlic, grated
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray.
  2. Combine the 1 cup Panko and 1/3 cup milk in a small bowl and let it sit for 5 minutes until it forms a thick paste.
  3. Quickly soften the minced onion in a pan with a drop of oil for 3 minutes until translucent and fragrant. Let cool slightly.
  4. In a large mixing bowl, whisk together the beaten egg, Worcestershire sauce, dried oregano, salt, and black pepper.
  5. Stir the Panko paste into the liquid mixture.
  6. Add the ground beef, sautéed onion, and grated garlic to the bowl. Gently toss the ingredients by hand or with a fork until just combined, being careful not to overwork the meat.
  7. Divide the meat mixture evenly among the 12 muffin cups, pressing down lightly to level.
  8. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and mustard to create the glaze.
  9. Spoon the glaze generously over the top of each mini meatloaf.
  10. Bake for 20-25 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is bubbly and caramelized.