My husband asks for these all the time, but I typically only make them for holidays.

 These Mini Meatloaf Muffins put a fun spin on traditional meatloaf. They bake quickly, are already portion-sized, and can easily be customized to your taste. The sweet, tangy glaze on top finishes them off perfectly.
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Burger
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cheesy
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Beef
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cake

Ingredients
Meatloaf
Ingredient Quantity
Ground Beef 1 ½ lbs
Chopped Onion ½ cup
Chopped Bell Pepper ½ cup
Worcestershire Sauce 2 teaspoons
Fresh Parsley, chopped 2 tablespoons
Dijon Mustard 1 teaspoon
BBQ Sauce ¼ cup
Bread Crumbs ⅔ cup
Italian Seasoning 1 teaspoon
Garlic Powder 1 teaspoon
Large Egg 1
Salt To taste
Pepper To taste
Glaze
Ingredient Quantity
BBQ Sauce ¼ cup
Ketchup ¼ cup
Honey 1 tablespoon
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Preheat the oven: Set your oven to 350°F (175°C).
Prep your muffin pan: Coat a 10-cup muffin tin well with cooking spray or butter.
Mix the meatloaf: In a large bowl, combine the ground beef, onion, bell pepper, Worcestershire sauce, parsley, Dijon mustard, ¼ cup BBQ sauce, bread crumbs, Italian seasoning, garlic powder, egg, and a pinch of salt and pepper.
Blend thoroughly: Use your hands to gently knead everything together until fully mixed.
Fill the muffin tin: Divide the meat mixture evenly among the 10 muffin cups.
Make the glaze: In a small bowl, mix the BBQ sauce, ketchup, and honey.
Add glaze: Spoon or brush the glaze onto each meatloaf muffin.
Bake: Cook for about 25 minutes, or until fully done and the internal temperature reaches 160°F (71°C).
Cool and enjoy: Allow them to rest briefly in the pan before serving warm.