Mini MeatloafMuffins are a fun take on traditional meatloaf. They cook quickly, are easy to customize and serve, and they freeze really well. These little individual meatloaves are bursting with flavor, crunchy on the outside, tender on the inside, and such a great comfort food.
Preheat your oven to 400° F and spray a muffin tray with non-stick spray. Set aside.
To a large bowl, add the ground beef, chopped onion, and garlic.
Next, sprinkle the beef with garlic salt, seasoned salt, pepper, Italian seasoning, chili powder, cumin, oregano, brown sugar, and parmesan cheese.
Add the crushed crackers, egg, ketchup, and BBQ sauce. Stir to evenly incorporate without overmixing.
Use a tablespoon (or a large cookie scoop) to portion the beef into the prepared muffin tray.
Bake at 400 degrees for 20 minutes, then reduce heat to 350 and bake another 30 minutes or until internal temperature reaches 160 degrees.
Remove from oven, let rest, then remove from pan and top with your choice of toppings.
If you have ground round, ground chuck, or ground beef, all of those cuts of beef will work to make the meatloaf. I use ground sirloin because it's less fat than the other cuts and full of flavor, but the others will work fine. Store leftovers covered in the fridge for up to 3 days.