Instructions

• Preheat the oven to 350°F. Grease a 12-cup muffin pan.
• In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 cup finely chopped onion and cook about 5 minutes, stirring occasionally, until softened. Add 2 cloves minced garlic and cook about 30 seconds, until fragrant. Remove from heat and let the onion and garlic cool slightly.
• In a large bowl, combine 1 1/2 pounds ground beef, the cooked onion and garlic, 1/2 cup breadcrumbs, 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, 1 lightly beaten large egg, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined — avoid overworking the meat.
• Divide the meat mixture evenly among the 12 muffin cups, pressing gently to form compact muffins but not packing them too tightly.
• Spoon the remaining ketchup (about 1/2 cup total) evenly over the tops of the 12 meatloaf muffins (about 2 teaspoons per muffin).
• Bake in the preheated oven for 25 minutes, or until an instant-read thermometer inserted into the center of a muffin reads 160°F.
• Let the meatloaf muffins rest in the pan for about 5 minutes, then remove from the pan and serve.