Equipment Needed
- Standard 12-cup muffin tin
- Large mixing bowl
- Small bowl for glaze
- Measuring cups and spoons
- Spoon or cookie scoop
- Knife and cutting board
Step-by-Step Instructions
I always start by preheating my oven to 375°F (190°C) and lightly greasing every cup of that muffin tin. A quick spritz of cooking spray is my best friend here. In my large bowl, I combine the ground beef, breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire, parsley, salt, and pepper. Now, here’s my personal tip: I use my hands to mix. It feels messy, but it’s the only way to ensure everything is evenly distributed without overworking the meat, which can make it tough. I mix just until combined—no more.
The fun part is assembly. I take a heaping tablespoon of the meat mixture and press it into the bottom and up the sides of a muffin cup to form a little “cup.” Then, I drop one cube of that beautiful mozzarella right into the center. After that, I top it with another spoonful of meat, sealing the cheese inside completely and smoothing the top. I repeat this until all my meat is used—it usually makes about 10-12 bites. The key is a good seal so the cheese stays put during baking.
While the bites are baking for about 18-20 minutes, I whisk together the glaze. In my small bowl, I combine the ketchup, brown sugar, and vinegar until it’s smooth. Around the 18-minute mark, I pull the tin out—the kitchen smells incredible by now—and carefully spoon a little glaze over the top of each meatloaf bite. I pop them back in for 5-7 more minutes. This final bake caramelizes the glaze perfectly and ensures the beef is cooked through.
The hardest part is waiting. I let them cool in the tin for a full 10 minutes after pulling them out. I learned this the hard way the first time I was too eager. Trying to pop one out immediately caused it to fall apart. That brief rest lets the juices settle and the bites firm up just enough to release cleanly with a gentle nudge from a butter knife.(See the next page below to continue…)