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Meatloaf with Balsamic Glaze

Recipe by Food is so much more fun in shapes! These meatloaf cupcakes are always a winner dinner at my house! From the kitchen of Rebekah Osowick.


  • 2 lbs lean ground beef
  • 2 cups seasoned bread crumbs
  • 1 cup milk
  • 8 TBSP Ketchup, divided
  • 3 TBSP Balsamic Vinegar, divided
  • 1/2 tsp fresh ground pepper
  • 1 tsp salt
  • 1 tsp onion powder
  • 2 large eggs
  • 1 TBSP brown sugar


Preheat oven to 350 degrees. Set your straight muffin tray on your perforated baking sheet and set aside.In a large bowl add beef, bread crumbs and milk. Add 4 TBSP of ketchup, 2 TBSP of Balsamic Vinegar and spices. Set aside. In a small bowl, crack eggs and slightly beat. Add egg to large bowl and mix all ingredients together just until mix. Over-mixing can cause a tougher meatloaf.Scoop meat mixture evenly into muffin wells. Set aside.In small bowl combine 4 TBSP ketchup, 1 TBSP Balsamic Vinegar and 1 TBSP brown sugar. Mix well with and spoon over each meat muffin. If you are like me, you will double this part of the recipe for extra sauce - totally up to you!Bake at 350 degrees for 30 minutes. Remove from oven and let sit for a few minutes. Remove the muffins to a serving tray. Makes 12 muffins.For extra fun: Using a pastry bag and the largest tip you have (or a cut hole approximately 1/2 or 3/4 inch in diameter) pipe mashed potatoes on each muffin for "frosting".

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