Mini Meatloaf

The coveted crispy edge of a classic meatloaf can be enjoyed in every bite of these savory mini meatloaf muffins. Enhanced with a sweet and sticky ketchup glaze that perfectly complements the aromatic spices, fresh herbs, and a hint of kick from the hot sausage, each mini muffin delivers a burst of comforting goodness.

Ingredients:

•1/2 cup Yellow Onion, very finely diced

•1 lb Meatloaf Mix Meat (veal, pork, beef)

•1/2 lb Ground Hot Sausage

•1/2 cup Seasoned Panko

•1 Egg

•1/2 cup Parmigiano Reggiano, finely grated

•1/4 cup Parsley, finely chopped

•1 (3 oz) package Fresh Basil, finely chopped

•1 tsp Dried Oregano

•1 tsp Garlic Powder

•Black Pepper, to taste

•2 TB Worcestershire Sauce

•2 TB Ketchup + Ketchup to glaze

Instructions:

1. Preheat the oven to 425°F.

2. In a large mixing bowl, gently combine the finely diced onion, meatloaf mix, hot sausage, panko, egg, Parmesan, parsley, basil, oregano, garlic powder, black pepper, Worcestershire, and ketchup. Mix until all ingredients are well incorporated.

3. Divide the meat mixture evenly and place it in a muffin pan, pressing down gently to shape into mini meatloaf muffins.

4. Glaze with ketchup over the top of each mini meatloaf.

5. Bake the meatloaf muffins in the preheated oven on the middle rack for 20 minutes.

6. After baking, preheat the broiler for 5 minutes.

7. Move the muffin pan to the second-from-top rack and broil the meatloaf muffins for an additional 10 minutes, or until the tops are nicely browned and slightly crispy.

8. Carefully remove the meatloaf muffins from the oven and let them rest for 5 minutes before serving.