Glazed Mini Meatloaves

For 4 to 6 mini meatloafs, Glazed Mini Meatloaves keeps the list centered on finely crushed saltine crackers, milk and minced fresh parsley or 2 teaspoons dried parsley. Set aside about 30 minutes.

• Yield 4 to 6 mini meatloafs
• Ready in 30 minutes
• Prep 10 minutes
• Cook 20 minutes

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

1. Preheat the oven to 425 degrees F. Line a sheet pan with foil and set aside.
2. 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.
3. Add the ground meat and mix until evenly combined.
4. Shape the meat mixture into 4 to 6 oval-shaped loaves.
5. 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.
6. Transfer the meatloaves to the prepared baking sheet.
7. Mix the glaze ingredients together until smooth.
8. 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.

Give it a minute off the heat, then serve it while it is still hot.