• 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1-1/2 pounds ground beef (at least 85% lean)
  • 1 cup unseasoned plain bread crumbs
  • 1/3 cup beef broth
  • 1 egg, beaten
  • ½ cup ketchup
  • ¼ cup apple cider vinegar
  • 2 tablespoons light brown sugar
  • 2 teaspoons Big Country Smokehouse Smoked Bacon Cajun Sea Salt
  • 1/4 teaspoon pepper

Toppings:
Ketchup or barbecue sauce

Heat a medium skillet over moderate heat for one minute. Add oil and onions to skillet. Saute’ until softened, 4-6
minutes, adding garlic during the last minute of cooking, stirring occasionally. Let cool completely. DO AHEAD: Up to two days, keep refrigerated.

Heat oven to 350°F. Combine all ingredients in large bowl, mixing lightly but thoroughly.

Prior to forming meatloaves, test mixture for seasoning by cooking a tablespoon of meat mixture in small skillet over medium-high heat, until meat is no longer pink, 2-3 minutes. Taste and adjust seasoning of mixture, if needed.

Evenly distribute meatloaf mixture into a 12-cup standard muffin pan, lightly patting beef mixture to level top. Top with ketchup or barbeque sauce. Bake in 350°F oven 25-30 minutes, until internal temperature reaches 160°F.

Meatloaves will keep, refrigerated up to five days, or frozen in airtight container or resealable freezer bags for up to two months.

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