Glazed Mini Meatloaves
Ingredients
Meatloaves:
- ⅔ cup finely crushed saltine crackers, about 17-20 crackers
- ¼ cup milk
- ⅓ cup minced fresh parsley or 2 teaspoons dried parsley
- 3 tablespoons Worcestershire sauce
- 1 large egg
- 1 ½ tablespoons Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ pounds ground beef or a combination of ground beef and ground pork
- 2 to 3 tablespoons oil
Glaze:
- ½ cup ketchup
- 2 to 4 tablespoons packed light brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 425 degrees F. Line a sheet pan with foil and set aside.
- In a large bowl, combine the cracker crumbs, parsley, milk, Worcestershire sauce, egg, mustard, onion powder, garlic powder, salt and pepper and stir to combine well.
- Add the ground meat and mix until evenly combined.
- Shape the meat mixture into 4 to 6 oval-shaped loaves.
- Heat oil in a 12-inch nonstick skillet over medium heat until the oil is rippling. Add the mini meatloaves in a single layer with space in between (may need to cook in batches) and cook for 2 to 3 minutes per side, until golden. They'll cook more in the next step.
- Transfer the meatloaves to the prepared baking sheet.
- Mix the glaze ingredients together until smooth.
- Spoon the glaze over the top of each meatloaf. Bake for 18 to 20 minutes, until an instant-read thermometer inserted at the thickest part registers 160 degrees F. Serve warm.