Meatloaf Cupcakes

All righty! I've made meatloaf, but got a bit jazzy and put them in cupcake shapes! Here's the digs:

Preheat oven to 350.

In a bowl beat up an egg with some milk (probably about 1/4 c., I dunno, I splashed it in). Add a splash of Worcestershire sauce and a few dribblings of ketchup. I also added fresh rosemary from the garden, kosher salt, and a bit of paprika because I realized I haven't any black pepper.

Put three saltine crackers in a zip lock bag and smash the crap out of them.

Finely dice 1/4 of a green bell pepper (unless they're dinky, then add more) and 1/3 a steak tomato.

Mix everything together (veggies, cracker crumbs, beat egg/milk/spice mix) with 1 lb. ground beef. Don't mix it too much or something weird will happen. I don't remember what, but I remember the warning from others.

Put liners in a cupcake tin. This mix made 8 cupcakes in my 12 cupcake tin, so if you do the same, be sure they're spaced evenly so they'll cook evenly. I probably should have checkerboarded them now that I think about it, but I put them in rows down each side with the middle empty.

Scoop mix into cupcake tin. Meat doesn't rise, so if you want a nice round cupcake top, form it now. Slather ("frost"?) the tops of the cupcakes with ketchup.

Bake at 350 for 20 minutes.