Mini Meatloaf Muffins

By spend with pennies

Ingredients

½ yellow onion (finely diced)
1 tablespoon olive oil
1 ½ pounds lean ground beef
½ green pepper (finely diced)
¾ cup seasoned bread crumbs
¼ cup barbecue sauce
1 tablespoon Worcestershire sauce
1 large egg
2 tablespoons fresh parsley (chopped)
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
cup ketchup
cup chili sauce
1 tablespoon brown sugar

Prep Time20mins
Cook Time30mins
Servings10

Instructions

Preheat oven to 425°F. Grease a muffin pan or spray with cooking spray and set aside.

To make the glaze, in a medium bowl, combine ketchup, chili sauce, and brown sugar, and set aside.

In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until tender, about 3 to 4 minutes. Cool completely.

In a large bowl, combine beef, cooled onion, bell pepper, bread crumbs, Worcestershire sauce, egg, parsley, salt, and pepper. Add ¼ cup of the glaze mixture. Mix just until combined.

Divide the meat mixture over 10 muffin wells. Divide the glaze over the tops of the meatloaves.

Bake uncovered for 22-26 minutes or until cooked through, and the loaves reach an internal temperature of 160°F. Rest for 5 minutes.