Hands down

For the meatloaf:

1.5 pounds ground beef (you can also use a mix of ground beef and ground pork for added flavor)

1 cup breadcrumbs

1 cup milk

2 large eggs

1/2 cup finely chopped onions

1/2 cup finely chopped bell peppers (any color)

2 cloves garlic, minced

1/4 cup Worcestershire sauce

1/4 cup ketchup

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

For the glaze:

1/2 cup ketchup

2 tablespoons brown sugar

1 tablespoon Dijon mustard

Instructions:

Preheat your oven to 375°F (190°C) and grease a standard muffin pan with cooking spray or butter.

In a large mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, chopped onions, chopped bell peppers, minced garlic, Worcestershire sauce, ketchup, dried oregano, dried thyme, salt, and pepper. Use your hands or a spatula to mix the ingredients until well combined. Be careful not to overmix, as it can make the meatloaf dense.

Once the meatloaf mixture is ready, evenly distribute it among the muffin cups in the prepared pan. Press the mixture down slightly to ensure it fills the cup and holds its shape during baking.

In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard to create the glaze.

Spoon a small amount of the glaze over each mini meatloaf muffin, spreading it evenly with the back of the spoon.

Place the muffin pan in the preheated oven and bake for approximately 25-30 minutes or until the internal temperature of the meatloaf reaches 160°F (71°C).

Once the mini meatloaf muffins are cooked through, remove them from the oven and let them rest for a few minutes before carefully using a fork or knife to loosen the edges and remove them from the muffin pan.

Serve the mini meatloaf muffins warm, either on their own or with your favorite sides. Mashed potatoes, roasted vegetables, or a simple green salad make excellent accompaniments.