- 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
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.