Mini Meatloaves in Muffin Tins

Add the bread to a mixing bowl and pour the milk over the top, allowing it to absorb. Add the egg, dried onion, garlic powder, dried parsley, dried mustard, salt, and pepper. Mix with a fork to combine and break up the egg and bread. ([wprm-ingredient text="1 slice white bread" uid="2"], [wprm-ingredient text="2 Tablespoons milk" uid="3"], [wprm-ingredient text="1 large egg" uid="5"], [wprm-ingredient text="1 ½ teaspoons dehydrated onion flakes" uid="6"], [wprm-ingredient text="1 teaspoon garlic powder" uid="7"], [wprm-ingredient text="2 teaspoons dried parsley" uid="8"], [wprm-ingredient text="1 teaspoon dried mustard" uid="9"], [wprm-ingredient text="2 teaspoons salt" uid="10"], [wprm-ingredient text="½ teaspoon pepper" uid="11"])

Add the ground beef and gently fluff with a fork to incorporate the ingredients without overmixing. ([wprm-ingredient text="2 pounds ground beef" uid="4"])

Divide the mixture into 12 equal portions, about ⅓ cup each, and press into the greased muffin tin.

Place in the preheated oven and bake for 10 minutes.

While the meatloaves are baking, mix the ketchup, mustard, brown sugar, garlic powder, and onion powder to create the topping. ([wprm-ingredient text="6 Tablespoons ketchup" uid="13"], [wprm-ingredient text="1 teaspoon yellow mustard" uid="14"], [wprm-ingredient text="2 Tablespoons brown sugar" uid="15"], [wprm-ingredient text="1 teaspoon garlic powder" uid="16"], [wprm-ingredient text="1 teaspoon onion powder" uid="17"])

After 10 minutes, remove the meatloaves from the oven and spoon the topping evenly over each one. Return to the oven and bake for an additional 5 minutes.

After cooking, let rest for 5 minutes and then serve!