Glazed Mini Meatloaves

I like the construct of mini meatloaves and my youngsters thought it absolutely was “way cool” that they got their own very little dish.

The dish itself was implausibly tender and juicy – not robust and greasy like numerous times before once I’ve created it and therefore the glaze topping was good components sweet and tart.

Glazed Mini Meatloaves
Glazed Mini Meatloaves

For me, the key to the appetizingness of the dish was mistreatment each ground chuck and ground pork (if you'll get true “meatloaf mix” from your butcher, choose it!), that I’ve ne'er done before.

This was a success with my family and is unquestionably moving into the tried-and-true pile.

Glazed Mini Meatloaves

INGREDIENTS:
MEATLOAVES:

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

GLAZE:

  •  1/2 cup ketchup
  •  1/4 cup packed light brown sugar
  •  4 teaspoons cider vinegar

INSTRUCTIONS:

  1. 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!).
  2. 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.
  3. Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer (or do like I do and cut one of the little babies open and if it looks done – pull ‘em out of the oven!).

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