• Preheat the oven to 400° and spray a 12 count muffin tin with baking/olive oil spray.
• In a large bowl add 1 cup panko bread crumbs and ⅓ cup milk. Let sit a minute or two to soak.
  1 cup panko bread crumbs, ⅓ cup milk
• Meanwhile, In a skillet over medium heat sauté the 1 diced onion and 3 chopped garlic cloves in the oil until softened, about 5-8 minutes.

  Remove from the heat and stir in the 2 tablespoon Worcestershire sauce, 1 tablespoon tomato paste, and 1 teaspoon chopped fresh rosemary.
  2 tablespoon olive oil, 1 small to medium yellow or white onion, 3 plump garlic cloves, 1 teaspoon fresh rosemary, 2 tablespoon Worcestershire sauce, 1 tablespoon tomato paste
• To the panko mixture add the 2 lbs. ground beef, 2 lightly beaten eggs, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder, and the sauteed onion mixture.
  2 lbs. ground beef, 2 eggs, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder
• With clean hands or a fork lightly mix the ingredients together. Mix just until it comes together, over mixing will create tough, more compact meatloaf!
• With a ⅓ cup measuring cup portion out the meatloaf mixture into the prepared 12 cup muffin tin.
• Top each individual meatloaf with 1 tablespoon ketchup.

  Topping Note: if you have another topping you like (tomato sauce, BBQ sauce, or more of a brown sugar topping you can swap that here)
  1 cup ketchup
• Place the muffin tin on top of a rimmed baking sheet to catch any spill-overs in the oven!
• Bake at 400 for 25 minutes until the center of the meatloaf cups reaches 160°.
• Let rest for a few minutes and then serve!

Serving

• Serve 1-3 meatloaf cups per person.
• Goes great with Mashed Potatoes and a green veggie like roasted broccoli, peas, sauteed green beans or roasted asparagus.