Ingredients:

  • 1 tbsp Olive Oil (for sautéing)
  • 1 small Yellow Onion, very finely minced
  • 2 cloves Garlic, minced
  • 5 lb Ground Beef (85/15 mix recommended for moisture)
  • 1/2 cup Whole Milk (or low-sodium beef broth)
  • 1/2 cup Panko Breadcrumbs
  • 1 large Egg, lightly beaten
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme or Oregano
  • 1 tsp fine sea Salt
  • 1/2 tsp freshly ground Black Pepper
  • 2 tbsp Fresh Parsley, chopped (optional)
  • 1/2 cup Ketchup (for the glaze)
  • 2 tbsp packed Light Brown Sugar (for the glaze)
  • 1 tsp Apple Cider Vinegar (for the glaze)
  • 1/2 tsp Dijon Mustard (for the glaze)

Instructions:

  1. Sauté the Onion: Heat the olive oil in a small pan over medium heat. Add the minced onion and cook gently until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Set aside to cool slightly.
  2. Mix the Glaze: In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Reserve half of the mixture for topping later; set the rest aside.
  3. Soak the Binder: In the large mixing bowl, combine the milk and the Panko breadcrumbs. Let stand for 2 minutes to allow the breadcrumbs to absorb the liquid thoroughly.
  4. Combine Ingredients: Add the cooled onion/garlic mixture, ground beef, beaten egg, Worcestershire sauce, thyme, salt, and pepper to the bowl.
  5. Gently Mix: Using clean hands (or a wooden spoon), mix the ingredients just until they are combined. Do not overmix, as this will result in tough, dense meatloaves.
  6. Preheat and Prep: Preheat oven to 375°F (190°C). Lightly grease the cups of a standard 12-cup muffin tin.
  7. Fill the Tin: Divide the meat mixture evenly among the 12 muffin cups. Gently press the mixture down and smooth the tops.
  8. First Bake: Place the tin in the preheated oven and bake for 15 minutes. This allows the fat to render and the loaves to set their shape.
  9. Apply the Glaze: After 15 minutes, remove the tin from the oven. Brush the top of each mini meatloaf generously with the reserved glaze mixture.
  10. Finish Baking: Return the tin to the oven and bake for another 10–15 minutes, or until the internal temperature reaches 160°F (71°C). The glaze should be sticky and slightly caramelised.
  11. Rest: Carefully remove the tin from the oven. Allow the mini meatloaves to rest in the tin for 5 minutes. This resting period allows the juices to redistribute.
  12. Serve: Use a small offset spatula or butter knife to carefully lift the mini meatloaves from the tin. Serve immediately.