Glazed Meatloaf Muffins

Meatloaves:
17-20 saltine crackers or breadcrumbs, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground meat (can use a combination of lean ground chuck and lean ground pork)
2 teaspoons oil (I used canola oil)

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

Adjust an oven rack to the middle position and heat the oven to 425 degrees. Spray a 12-muffin tin with nonstick cooking spray. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Divide meat mixture evenly into muffin tins & make a small well in the center of each meatloaf to hold the glaze.

Meanwhile, mix glaze ingredients together until smooth, then spoon the glaze over the top of each meatloaf. Bake for 20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer.

adapted from: My Kitchen Cafe