Meatloaf cupcakes

This weekend was so nice and cool that I got the urge to make something a little hearty. I've made meatloaf before, but never tried to freeze it. I decided to make them in a cupcake pan that way I could easily thaw them based on how much I want to eat. It worked surprisingly well. I've played around with thawing them out the day before versus the day of and didn't see much of a difference. Here is the recipe:

Meatloaf cupcakes


1/2 cup of breadcrumbs
1/4 cup of whole milk
1.5 lb ground beef
1/2 white onion, diced
3 garlic cloves, minced
1 large egg
1/4 cup of ketchup, plus more for topping cupcakes





Fit muffin tin with metallic muffin cups. Preheat oven to 400˚F. Mix together breadcrumbs and milk until it forms a paste. In a large bowl, combine beef, onion, garlic, egg, and ketchup. Mix until combined. Add in breadcrumbs and stir being careful not to over mix. Divide meat mixture amongst the cupcakes. Cook in oven for 10 minutes. Brush extra ketchup on the muffins you plan on eating. Cook for additional 10 minutes (or until they look cooked through).
 Let the one's you plan on freezing cool and then place them in a ziplock bag for storage. You can freeze them just like that. If you are reheating them you can either: take them out of the muffin cups and microwave for about 1.5 minutes or wrap in a foil tent and reheat in the oven for approximately 15 minutes (don't forget to brush with ketchup!).