For @Gary L Mini meatloaf recipe.
https://www.yourhomebasedmom.com/mini-meatloaf/#wprm-recipe-container-113772
I do make a few changes to this recipe. You can easily double it to make more for freezing.
I eliminate the dried onion and add in about 1/4 of a finely minced onion that has been sauteed in oil until lightly golden brown. I place the cooked onion into a bowl to cool. Don't rinse out the pan you cooked the onion in. You'll need it later.
Then I take one Cremini (baby bella) mushroom and I mince it up until it is almost like a fine powder. It adds that wonderful umami flavor to the meatloaf. You can make quick work of this by walking your knife over the cut up mushroom for about a minute. Add the onions and mushroom to the recipe and mix it all together. Don't overmix or it will get tough.
Heat the frying pan that you used to saute the onions and add about a teaspoon of the meatloaf mixture and flatten it out. Cook and then flip to the other side and finish cooking. Taste for seasoning and adjust your raw mixture if needed. I'm not a fan of balsamic in the glaze, so I stick with just ketchup and brown sugar. You could also substitute some thinned out tomato paste and brown sugar if needed. I use small meatloaf tins, but you can also portion out into standard muffin tins and cook that way. Bake until done. Freeze the leftovers.