Ingredients:
The Meatloaf
nonstick cooking spray
1/2 white onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 stalk celery, coarsely chopped
2 tbsp. fresh parsley leaves
3 cloves garlic
1 pound lean ground beef
1/2 cup breadcrumbs
1 egg
2 tbsp. worcestershire sauce
1/2 tsp. kosher salt
1/2 tsp. black pepper
The Glaze
1/4 cup barbecue sauce or ketchup
1/4 cup brown sugar
1 tbsp. dijon mustard
1/2 tsp. ground cumin
Instructions:
Preheat the oven to 400°F. Grease 8 of the cups in a muffin tin with nonstick cooking spray or softened butter.
In a food processor, combine the onion, carrot, celery, parsley, and garlic. Pulse until the vegetables are very finely chopped.
In a medium bowl, combine the minced vegetables, ground beef, breadcrumbs, egg, worcestershire sauce, salt, and pepper. Mix together well with your hands, but try not to compress the mixture too much.
Divide the meatloaf mixture evenly among the 8 greased cups of the muffin tin. Be careful not to press the mixture too firmly into the tin & leave it loosely packed.
Bake the meatloaf muffins until just set, about 20 minutes. Make the glaze, in a small bowl, whisk together the barbecue sauce or ketchup, brown sugar, mustard, and cumin.
Remove the muffin tin from the oven and brush a generous layer of glaze onto the top of each meatloaf muffin. Return the muffin tin to the oven and continue to bake until the muffins are well browned 10 to 15 minutes.
Remove the meatloaf muffins from the oven and let cool for a bit before removing from the tin.
Notes:
Leftover meatloaf muffins will keep in the fridge for 3 to 4 days, or you can freeze them in an airtight container for up to 3 months.