Ingredients:

  • 1 lb Lean Ground Beef (85/15)
  • 1/2 lb Ground Pork
  • 1 large Egg, lightly beaten
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Whole Milk or Buttermilk
  • 1/2 cup Yellow Onion, finely diced and sautéed
  • 2 cloves Garlic, minced and sautéed
  • 2 Tbsp Fresh Parsley, chopped
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly cracked
  • 4 oz Sharp Cheddar Cheese, cut into 12 small cubes (for stuffing)
  • 1/2 cup Ketchup (or BBQ Sauce)
  • 2 Tbsp Brown Sugar, packed
  • 1 tsp Apple Cider Vinegar
  • 1/2 tsp Mustard (Dijon or Yellow)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease the 12 cups of the muffin tin. In a small skillet, sauté the diced onion over medium heat until softened (about 5 minutes). Add the minced garlic during the last minute. Set aside to cool slightly.
  2. Mix the Glaze: In a small bowl, whisk together the ketchup/BBQ sauce, brown sugar, cider vinegar, and mustard. Set aside.
  3. Activate Binder: In a large mixing bowl, combine the milk and Panko breadcrumbs. Let stand for 2 minutes. Whisk in the egg, Worcestershire sauce, salt, pepper, thyme, parsley, and the cooled sautéed onion and garlic mixture.
  4. Combine Meat: Add the ground beef and ground pork to the bowl. Using your hands, mix gently until the ingredients are just combined. Do not overmix.
  5. Stuff and Shape: Divide the meat mixture into 12 equal portions. Place one portion into each muffin cup, pressing lightly to create a divot in the center. Place one cheddar cube firmly into the divot, then pull the meat mixture over the cheese cube and pat the top smooth.
  6. Initial Bake: Bake the mini meat loaves for 15 minutes at 375°F (190°C).
  7. Glaze and Finish: Remove the tin from the oven. Generously glaze the top of each mini loaf with the prepared sticky sauce. Return to the oven and bake for another 10–15 minutes, or until the internal temperature reaches 165°F (74°C).
  8. Rest and Serve: Let the mini meat loaves rest in the tin for 5 minutes before carefully removing them and serving hot.