Glazed Mini Meatloaves
Prep Time: 20 min
Cook Time: 25 min
|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 1/2 tablespoons||dijon mustard|
|1 teaspoon||onion powder|
|1 teaspoon||garlic powder|
|1 1/2 pounds||lean ground beef|
|2 teaspoons||olive oil|
|1/4 cup||packed light brown sugar|
|4 teaspoons||cider vinegar|
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 ñ 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 didnít need to do this ñ my meatloaves managed to hold their shape really well). 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.