Meatloaf Muffins

2 cups ketchup
7 tbsp packed brown sugar
2 tsp ground mustard
2 eggs
4 tsp Worcestershire sauce
3 cups Crispix cereal, crushed
3 tsp onion powder
1/2 to 1 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp black pepper
3 lbs. lean ground beef

In a small bowl, combine ketchup, brown sugar, and mustard. Measure out 1/2 cup of mixture into large bowl; reserve rest in fridge for topping. Add eggs, Worcestershire sauce, cereal, and seasoning to ketchup mixture in large bowl; mix well. Let stand for 5 minutes to soften cereal. Crumble beef over mixture and mix well, but lightly. Pressing meat too much will make for tough texture. I use my Kitchen Aid mixer to mix evenly and hands-free. Press meat mixture (lightly!) into 18 muffin cups (about 1/3 cup each).

Bake at 375 degrees for 18-20 minutes. Spoon a couple small spoonfuls of ketchup sauce over the top of each muffin; bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees. Serve desired number of meat loaves. Cool remaining loaves. Transfer to freezer-safe storage dish; freeze for up to 3 months.

To use frozen meat loaves: Completely thaw in the refrigerator. Bake at 350 degrees for 30 minutes or until heated through, or microwave at 50% power for 2-3 minutes or until heated through. Be careful not to microwave at full power; the ketchup topping will burn before they're heated through.