Ingredients:

  • 1 pound (450g) ground beef (80/20 blend)
  • 1 medium onion, finely chopped (approx. 1 cup / 150g)
  • 1 medium green bell pepper, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) breadcrumbs, plain or Italian seasoned
  • 1/4 cup (60ml) milk (any kind)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) ketchup
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon apple cider vinegar

Instructions:

  1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
  2. Sauté onion and bell pepper in a skillet over medium heat until softened. Add garlic and cook for another minute. Let cool slightly.
  3. In a large bowl, combine ground beef, sautéed vegetables, egg, breadcrumbs, milk, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently but thoroughly.
  4. In a small bowl, whisk together ketchup, brown sugar, and apple cider vinegar.
  5. Evenly distribute the meatloaf mixture into the prepared muffin tin.
  6. Spoon a generous amount of glaze over the top of each muffin.
  7. Bake for 20-25 minutes, or until the muffins are cooked through and the internal temperature reaches 160°F (71°C). The glaze should be bubbly and slightly caramelized.
  8. Let the muffins rest in the tin for a few minutes before carefully removing them. Serve warm.