Thursday, October 28, 2010
The Best 30-Minute Recipe
Makes 4- 5 mini 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 (meatloaf mix or equal parts ground beef and pork)
2 teaspoons oil (I used canola oil)
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar
Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Brown meatloaves well on one side (about 3-5 minutes). Carefully flip loaves over and tidy up edges using a spatula . Brown on other side for about 3 minutes.
Meanwhile, mix glaze ingredients together until smooth, then spoon glaze over top of loaves. Put loaves on baking sheet ( I always put a sheet of foil under them to make clean up easier!) and bake until centers of loaves register 160 degrees, about 15 minutes. Serve.