GLAZED MINI MEATLOAVES

Since having my fourth baby three months ago, I have been on the search for quicker weeknight meals. This recipe definitely fits the bill. My family happens to love meatloaf but I struggle making the large pans of meatloaf turn out without being tough and greasy. When I happened upon this recipe, I knew I had to try it. I like the concept of mini meatloaves and my kids thought it was “way cool” that they got their own little meatloaf. The meatloaf itself was incredibly tender and juicy – not tough and greasy like so many times before when I’ve made it and the glaze topping was perfect parts sweet and tart.

GLAZED MINI MEATLOAVES

INGREDIENTS
MEATLOAVES:
  1.  17-20 saltine crackers, crushed fine (about 2/3 cup)
  2.  1/4 cup whole milk
  3.  1/3 cup minced fresh parsley
  4.  3 tablespoons Worcestershire sauce
  5.  1 large egg
  6.  1 1/2 tablespoons Dijon mustard
  7.  1 teaspoon onion powder
  8.  1 teaspoon garlic powder
  9.  1 teaspoon salt
  10.  1/2 teaspoon pepper
  11.  1 1/2 pounds ground meat (I use a combination of lean ground chuck, lean ground pork, or lean ground turkey)
  12.  2 teaspoons oil (I used canola oil)

GLAZE:
  1.  1/2 cup ketchup
  2.  1/4 cup packed light brown sugar
  3.  4 teaspoons cider vinegar

INSTRUCTIONS
  • Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves (I doubled the recipe and got 10 mini loaves, so when I make the recipe without doubling it, I plan to shape into at least 5 loaves – they were definitely big enough to be perfectly filling!).
  • Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula (I didn’t need to do this – my meatloaves managed to hold their shape really well). Brown on this side for another 2-3 minutes.