Mini Meatloaves

I know, meatloaf recipes are so hit and miss but this one is really tasty and you can make it ahead and serve it when you want.

1/2cups ketchup
2T firmly packed brown sugar
1/2tsp ground mustard
1 egg, beaten
2 tsp Worcestershire sauce
1.5cup Crispix cereal, crushed (I have used whatever Chex I had on hand for this)
1.5 tsp onion powder
1/2 tsp seasoning salt
1/4tsp garlic powder
1/4tsp pepper
1.5lbs lean ground beef

In a large bowl, combine ketchup, brown sugar and mustard. Remove 1/4c for topping. Set aside. Add eggs, sauce, cereal and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.
Press meat mixture into 9 muffin tins, about 1/3cups each. Bake at 375 degrees, for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees. Serve desired number of meatloaves. Cool remaining loaves. Transfer to freezer bags; freeze for up to 3 months.
To use frozen meat loaves; completely thaw in the refrigerator. Place loaves in a greased baking dish, Bake at 350 degrees for 30 minutes or until heated through or cover and microwave on high for 1 minute or until heated through.