• Preheat the oven to 375°F. Lightly grease the muffin cups with tallow, butter, or avocado oil.

  Place the torn bread in a large bowl and add the milk. Let stand for 5–10 minutes, until softened, then mash with a fork. If any pieces remain dry, add a little more milk. The bread should be softened throughout, with no milk pooling in the bowl.

  Add the egg, grated onion, ketchup, Worcestershire sauce, optional steak sauce, thyme, garlic powder, salt, and pepper. Stir until combined. Add the ground beef and mix gently, just until evenly incorporated.

  Divide the mixture among 6–8 muffin cups, depending on their size. Gently shape the tops without packing the meat tightly.

  Stir together the glaze ingredients. Spread about half over the meatloaves.

  Bake for about 15–20 minutes. Spread the remaining glaze over the tops and return to the oven for another 5 minutes, or until the centers reach 160°F.

  Let rest in the tin for 5 minutes, then gently loosen the edges and lift the meatloaves out.

Notes

• This recipe was made in a cast-iron muffin tin brushed with tallow and yielded 8 individual meatloaves. Larger muffin cups may yield 6. Baking time will vary with the size of the meatloaves.
• Fresh or stale bread works well. A thick heel or firm crust may need the full 10 minutes to soften in the milk.