Bacon-Topped Meatloaf Muffins

Ingredients

• 2 lb ground beef (85/15)
• 1 cup crushed saltine crackers
• 2/3 cup whole milk
• 2 large eggs
• 1 small yellow onion, grated
• 1 tablespoon Worcestershire sauce
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 6 slices bacon, cut in half crosswise
• 1/2 cup ketchup
• 2 tablespoons light brown sugar
• 2 teaspoons yellow mustard

Before you cook

• Crush the saltines into coarse crumbs in a zip-top bag.
• Grate the onion on the large holes of a box grater.
• Cut each bacon slice in half so you have twelve short pieces.
• Whisk the ketchup, brown sugar and mustard together in a small bowl.
• Grease a 12-cup muffin tin generously.

Steps

1. Heat the oven to 400 degrees Fahrenheit.
2. Stir the cracker crumbs and milk together in a large bowl and let them stand for 5 minutes.
3. Whisk in the eggs, grated onion, Worcestershire sauce, salt, pepper and garlic powder.
4. Add the ground beef and mix with your hands until just combined.
5. Divide the mixture among the twelve muffin cups, pressing each one level.
6. Spoon a teaspoon of glaze over each portion and spread it to the edges.
7. Lay a half slice of bacon across the top of each muffin.
8. Bake for 25 to 28 minutes, until the bacon is crisp and the centers read 160 degrees Fahrenheit.
9. Let the muffins sit in the tin for 5 minutes, then lift them out with a spoon, leaving the rendered fat behind.