Meatloaf Wonton Cups with Gravy

Seriously amazing!!! I created this recipe on a whim; with the simple goal of serving meatloaf a unique way. But, dang, it turned into something truly spectacular! The mini meatloaves are perfectly seasoned, undeniably moist and shimmering with caramelized ketchup. The wonton cups are chewy on the bottom and crisp up top. And that gravy... it's velvety smooth with the essence of onion and garlic. Drizzle that sexy sauce over the cups and, well, my work here is finished.

I am obsessed with this dish! It's so easy too. The meatloaf part comes together in one bowl, with pantry staples. The cups are simply wonton skins nestled into a muffin pan (two wonton squares per cup). The quick-and-easy gravy is made stove-top while the cups bake in the oven. The process is so easy, but the outcome is outrageous. Your friends and family never saw this one coming... I can promise you that.

I like to add crackers to my meatloaf, so in this case, I call for crushed saltines or Ritz crackers. If you don't have crackers, you can use bread crumbs or panko bread crumbs.

As amazing as it is, the gravy is optional.

Meatloaf Wonton Cups with Gravy

For the Meatloaf Cups: 
Cooking spray
1 pound lean ground beef
1/4 cup crushed crackers (such as saltines or Ritz)
1 large egg
1/4 ketchup, divided
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
16 wonton wrappers (3-inch squares)
For the gravy: 
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 tablespoon tomato paste or ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees. Coat 8 cups of a muffin pan with cooking spray.
In a large bowl, combine the beef, crackers, egg, 2 tablespoons of the ketchup, basil, onion powder, garlic powder, salt, and pepper. Mix well.
To make the wonton cups, for each meatloaf cup, arrange 2 wontons in the bottom and up the sides of the 8 cups of the prepared pan. Arrange the wontons so one corner of each square peeks up and out of the cup.
Press 1/4 cup of the meatloaf mixture into each cup. Spray the wontons with cooking spray. Spoon the remaining ketchup over the meatloaves and smooth the surface.
Bake for 25 to 30 minutes, until a meat thermometer inserted into the meatloaves, not touching the bottom of the pan, reads 155 degrees. Let the meatloaves rest for 5 minutes before serving.
Meanwhile, to make the gravy, melt the butter in a small saucepan or skillet over medium heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the broth and bring to a simmer. Whisk in the tomato paste, Worcestershire sauce, garlic powder, and onion powder and simmer for 3 to 5 minutes, until the mixture thickens. Season to taste with salt and pepper.
Serve the meatloaf cups with gravy spooned over top.
Serves 4-6 (makes 8 meatloaf cups)