- Prepare the Glaze:
In a small bowl, whisk together 1/3 to 1/2 cup ketchup (depending on desired sweetness) with 5 tablespoons brown sugar until smooth. Spoon or brush a generous amount of glaze over each meatloaf cupcake, coating the top evenly. - Bake:
Place the muffin tin in the preheated oven and bake for 30 minutes, or until the meat is cooked through and the tops are caramelized and slightly crisp around the edges. Internal temperature should reach 160°F (71°C). - Cool and Serve:
Allow the meatloaf cupcakes to rest in the pan for 5 minutes before removing. Serve warm with your favorite sides like mashed potatoes, steamed vegetables, or a fresh salad. These also make great leftovers and reheat well in the microwave or oven.
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individually wrapped meatloaf cupcakes for up to 2 months and reheat as needed.
