Scarlati Family Kitchen

1 Preheat the oven to 375°F and grease a muffin tin with cooking spray.
2 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"])
3 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"])
4 Divide the mixture into 12 equal portions, about ⅓ cup each, and press into the greased muffin tin.
5 Place in the preheated oven and bake for 10 minutes.
6 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"])
7 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.
8 After cooking, let rest for 5 minutes and then serve!