Glazed Mini Meatloaves

Yield: Makes 4-5 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 used a combination of lean ground chuck and lean ground pork)
* 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 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!).
 
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.
 
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. 

Source: melskitchencafe.com