My kids have recently grown very fond of meatloaf. But, as much as I like it, too, I hate that it takes forever to cook!! So, when I found this recipe for mini meatloaves, I was thrilled. The glaze you put on the top is perfect, and it tastes great with some mashed cauliflower.
Ingredients:
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 (My kids prefer beef, but I've used turkey or beef and pork as well.)
2 teaspoons oil (I used canola oil)
Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar
Directions:
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 like to use the side of my hand to "cut" my meat into equal parts in the bowl. I cut my meat into 8 equal parts.)
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, if necessary.
Brown on this side for another 2-3 minutes.
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. You can always cut it open, too, to see if they're cooked all the way through.
Serve with mashed cauliflower, mashed potatoes, or whatever floats your boat. Enjoy!
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