2lbs.ground beef 93/7 is the best ratio for this recipe
1cuppanko bread crumbs
2eggs lightly beaten
½ tsponion powder
Preheat the oven to 400° and spray a 12 count muffin tin with baking/olive oil spray.
In a skillet over medium heat saute the 1 diced onions and 3 chopped garlic cloves until softened, about 5-8 minutes.Remove from the heat and stir in the 2 tbsp Worcestershire sauce, 1 tbsp tomato paste, and 1 tsp chopped fresh rosemary.
In a large bowl add the 2 lbs. ground beef, 1 cup panko bread crumbs, ⅓ cup milk, 2 lightly beaten eggs, 1 tsp salt, ½ tsp black pepper, ½ tsp onion powder, and the sauteed onion mixture.With clean hands lightly mix the ingredients together. Only mix just until it comes together, over mixing will create tough meatloaf!
With a ⅓ cup measuring cup portion out the meatloaf mixture into the prepared 12 cup muffin tin.
Top each individual meatloafs with 1 tbsp ketchup.
Place the muffin tin on top of a baking sheet to catch any spill-overs in the oven!
Bake at 400 for 25 minutes until the center of the meatloaf reaches 160°.
Let rest for a few minutes and then serve!
Storing and Reheating: Store leftover meatloaf muffins in the fridge in an airtight container for 4-5 days. To reheat place one or two meatloafs on a microwave safe plate and heat for 1-2 minutes. Tip: cut the cups in half to heat through faster. Baking & Freezing: You can freeze your meatloaf muffins. Simply prepare and bake completely. Let cool. Place in a freezer safe, airtight container and freeze for up to 30 months.To reheat thaw in the fridge overnight and then place in the microwave for a few minutes, or in a 400 degree oven, covered with foil, for 15-20 minutes until warmed through.Calories are estimated.