These mini meatloaves are a delightful twist on the classic comfort food, perfect for individual servings and packed with flavor.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the meatloaves inside for even cooking.
Heat a bit of oil in a sauté pan over medium heat. Add the chopped onion, thyme, salt, and pepper. Cook until the onion is soft and translucent, about 5-7 minutes.
Stir occasionally to prevent the onions from browning too much.
In a mixing bowl, combine the cooked onion mixture, ground beef, breadcrumbs, egg, Worcestershire sauce, and tomato paste. Mix gently until just combined.
Avoid overmixing to keep the meatloaves tender.
Divide the mixture into 6 equal portions and shape each into a small loaf. Place them on a baking sheet.
Use damp hands to prevent the mixture from sticking.
In a small bowl, mix the ketchup, brown sugar, and mustard. Spread this glaze evenly over each meatloaf.
Adjust the sweetness of the glaze by adding more or less sugar.
Bake the meatloaves in the preheated oven for 25-30 minutes, or until the internal temperature reaches 160°F (71°C).
Use a meat thermometer to ensure the meatloaves are cooked through.
Let the meatloaves rest for 5 minutes before serving. Enjoy them hot with your favorite sides.
Resting allows the juices to redistribute, keeping the meatloaves moist.
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