Meatloaf Cupcakes

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt [or 1 teaspoon table salt]
1 teaspoon freshly ground black pepper
3 tablespoons+1 tablespoon Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
2 handfuls of instant oats
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
2 tablespoons brown sugar [light or dark]

Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.

Off the heat, add the 3 tablespoons of Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, oats, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.

Divide the mixture into 12-18 portions [about 1/3 cup each] and shape each portion into a small ball. Place in cupcake liners in your cupcake pan, or into individual silicone liners on a sheet pan.

Combine ketchup, brown sugar, and last tablespoon of Worcestershire sauce in a small bowl. Spread over each cupcake.

Bake for 30 to 35 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

Makes 12-18 1/3 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user WHOMPERJAWED.