1 1/2 lbs ground beef
1 cup plain unseasoned bread crumbs (I ran out, used 1/3 c. Italian seasoned bread crumbs, and were great!)
3 large eggs, lightly beaten
3 tbsp milk (I forgot! Oops-they still weren't dry, though!)
1 garlic clove, finely chopped (I used 2)
1 medium onion, finely chopped (I used 1 c.)
1 1/4 tsp salt
1 tsp dried thyme
3/4 tsp freshly ground black pepper
3 tbsp ketchup
2 tbsp dijon mustard
1 tsp worcestershire sauce
1. Preheat oven to 350. Lightly grease the cups of a 12-cup muffin pan.
2. In a large bowl, combine first 9 ingredients. Divide the meat mixture among 12 muffin cups, pressing meat firmly into the pan. Place muffin pan on a baking sheet and bake for 20-25 minutes, until the meat is almost cooked through. The loaves will be firm when pressed lightly but not set.
3. While the loaves are baking, whisk together the ketchup, mustard and worcestershire sauce. After baking, remove the pan from the oven, brush the tops of the loaves with the glaze, and return the pan to the oven. Bake for 10 minutes more or until glaze has thickened and meat is completely cooked through, 30-35 minutes total. Run a knife around the edges and pop out the loaves. Serve hot. Serves 4.
**We all loved these loaves! Served with Ranch Mashed Potatoes.