Ingredients:

  • 1.5 lbs 90/10 lean ground beef
  • 1 medium yellow onion, grated
  • 2 cloves garlic, minced
  • 1 small carrot, finely grated
  • 1 large egg, beaten
  • 1/2 cup panko breadcrumbs
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard

Instructions:

  1. Preheat your oven to 180°C (350°F) and lightly grease a standard 12-cup muffin tin.
  2. In a large mixing bowl, combine the grated onion, grated carrot, minced garlic, beaten egg, Worcestershire sauce, dried thyme, smoked paprika, salt, and black pepper.
  3. Add the ground beef and panko breadcrumbs to the bowl. Use your hands to gently toss the mixture until just combined, being careful not to overwork the meat to maintain an airy texture.
  4. Divide the mixture into 12 equal portions and place them into the prepared muffin tin cups. Press gently without packing them down tightly.
  5. In a small bowl, whisk together the tomato paste, balsamic vinegar, honey, and Dijon mustard to create the glaze.
  6. Spoon a generous amount of glaze onto each meatloaf portion, spreading it to the edges for maximum caramelization.
  7. Bake for 20 minutes or until the internal temperature reaches 160°F (71°C) and the edges are browned and caramelized.