These mini meatloaf cups are a delightful twist on classic meatloaf, featuring a sweet and tangy glaze and a tender, flavorful interior.
Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
Using a non-stick spray ensures easy removal of the meatloaf cups after baking.
In a small bowl, mix together the ketchup, brown sugar, and vinegar until smooth.
Mix thoroughly to dissolve the sugar for a smooth glaze.
In a large bowl, combine the ground beef, egg, onion, bread crumbs, salt, and pepper. Mix gently until just combined.
Avoid overmixing to keep the meatloaf tender.
Spoon a small amount of the glaze into the bottom of each muffin cup.
This ensures the glaze caramelizes at the bottom for extra flavor.
Divide the meat mixture evenly among the muffin cups, pressing down gently to fill each cup.
Use a spoon or your hands to evenly distribute the mixture.
Top each meatloaf cup with a dollop of the remaining glaze.
Spread the glaze evenly for a glossy finish.
Bake in the preheated oven for about 20 minutes, or until the meat is cooked through and the glaze is bubbly.
Check for doneness by ensuring the internal temperature reaches 160°F (71°C).
Let the meatloaf cups rest for 5 minutes before removing them from the tin. Serve warm.
Use a small spatula or knife to gently loosen the edges for easy removal.
