Preheat the Oven:
Set your oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray to prevent sticking and ensure easy removal.
Sauté the Onion:
Heat 1 tablespoon olive oil in a small skillet over medium-low heat. Once the oil is hot, add the diced onion and sauté for about 6 minutes, or until softened and translucent. Stir occasionally to avoid browning. Remove from heat and let cool slightly.
Mix the Meatloaf Base:
In a large mixing bowl, combine the ground beef, ¾ cup plus 3 tablespoons Italian seasoned breadcrumbs, the beaten egg, ¼ cup ketchup, 2 tablespoons brown sugar, the sautéed onion, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Mix well using clean hands or a spoon until everything is evenly incorporated, but avoid overmixing to keep the texture tender.
Form into Cupcakes:
Use an ice cream scoop or large spoon to portion the meatloaf mixture evenly into the prepared muffin tin cups, filling each one to the top and pressing down gently to shape.
