Ingredients:
- 5 lbs Ground Beef (80/20 blend recommended)
- 1/2 cup Milk (whole or 2%)
- 1/2 cup Panko Breadcrumbs
- 1/2 cup Onion (finely minced)
- 2 cloves Garlic (minced)
- 1 large Egg, lightly beaten
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 2 tablespoons Fresh Parsley (chopped)
- 1 teaspoon Salt (Kosher or sea salt)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Olive Oil
- 1/2 cup Ketchup (for glaze)
- 2 tablespoons Light Brown Sugar (packed, for glaze)
- 1 tablespoon Apple Cider Vinegar (for glaze)
- 1/2 teaspoon Smoked Paprika (for glaze)
Instructions:
- Preheat oven to 400°F (200°C). Lightly grease the cups of a standard 12-cup muffin tin.
- Heat olive oil in a small skillet. Sauté minced onion until softened (about 5 minutes). Add garlic and cook for 1 minute until fragrant. Remove from heat and let cool slightly.
- In a small bowl, whisk together the milk and panko breadcrumbs. Let sit for 5 minutes to allow the panko to soak up the liquid (this is key for moisture).
- In a large mixing bowl, combine the soaked panko mixture, beaten egg, sautéed onion/garlic, Worcestershire sauce, Dijon mustard, parsley, salt, and pepper. Mix gently until just combined.
- Add the ground beef to the bowl. Using your hands, gently mix everything until just incorporated. Do not overmix.
- Divide the mixture evenly into 6 portions. Shape each portion into an oblong loaf shape and place carefully into the prepared muffin tin cups.
- Whisk together all glaze ingredients (ketchup, brown sugar, apple cider vinegar, smoked paprika) in a small bowl until smooth.
- Bake the mini meatloaves for 15 minutes without the glaze.
- Remove the tin from the oven. Spoon or brush a generous amount of glaze over the top of each loaf. Return to the oven and bake for an additional 10–15 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the mini meatloaves rest in the tin for 5 minutes before carefully lifting them out. Serve immediately.