Two-Stage Cook System Execution

• Preheat oven to 350 degrees F.
• Mix Meatloaf Sauce ingredients: brown sugar, ketchup, dijon mustard and nutmeg. Whisk these until the sugar is fully dissolved and the sauce is a smooth, consistent deep red color.
• Meatloaf Mixture: In a large mixing bowl, combine ground beef, breadcrumbs, onion, 1 Tbsp barbecue sauce, mustard, chili powder, garlic powder, salt, pepper and egg. Work the mixture until just combined; overworking the meat will lead to a dense, rubbery texture.
• Press into muffin tin, divide the mixture evenly among the 12 cups, pressing meat down to fill the cup. Use the back of a spoon to level the tops so the sauce will sit evenly later.
• Bake for 15 minutes.
• Remove from oven and use a paper towel to soak up any grease pooled on the meatloaf and in the bottom of the cup. This absorption is necessary for the glaze to set correctly.
• Generously spoon meatloaf sauce over each mini meat loaf.
• Return to oven for an additional 10-15 minutes or until the meat is cooked through. You are looking for a glaze that has darkened slightly and no longer looks runny.
• Serve with mashed potatoes and any extra sauce. Let the tins rest for three to five minutes before removing the meat to allow the juices to redistribute.