HONEY GLAZED MINI-MEATLOAF

4 LBS GROUND BEEF

2 GREEN BELL PEPPERS (DICED)

2 RED BELL PEPPERS(DICED)

1 MEDIUM PURPLE ONION (DICED)

3 CLOVES GARLIC (MINCED)

2 CARROTS (GRATED)

2 STALKS CELERY (DICED)

2 ½ CUPS KETCHUP

1/3 CUP HONEY

2 TBS GROUND BLACK PEPPER

2 TBS SALT

½ TSP CINNAMON

3 EGGS

¼ CUP FLOUR

¼ STICK BUTTER

PREP

In a large sauté pan, melt butter then place on med-high setting.  Once butter is hot, cook the peppers, onion, celery, carrots and garlic for 5 minutes. Season veggies in pan with cinnamon, salt and pepper then set aside until cool to the touch (you can place in the freezer for quick cooling).

In a small bowl place 2 cups of ketchup and the 1/3 cup honey, mixing until ketchup becomes dark and sweet to the taste (place on counter to glaze during cooking)

Preheat oven to 400 degrees.

In large glass bowl place ground beef, eggs, the rest of the ketchup, and the cooled veggies.  Begin mixing ingredients together. While mixing, slowly add the flour to help bind ingredients together.  Once all ingredients are mixed well, take a couple of muffin pans and pack each section full of the meat mixture until it looks like a little meat muffin.

 Cook these for 1 hour or until internal temperature reaches 165 degrees.

Use a fork to gently remove meatloaves from muffin cups once cooked.

Glazing suggestions, most people use a brush to glaze; on these unique little loaves I prefer to use a large table spoon, first you put a spoon full or two on top of the loaf then gently press with the bottom of spoon on the top of glaze until it drips down the sides of loaves.  I like to leave the drips how they fall, but you can always use the spoon to completely cover the sides of the loaves if you like. Enjoy!