All-American Mini Meatloaves
| Summary | |
|---|---|
| Prep time | 40 min |
| Cook time | 20-25 min @ 350 |
| Source | The Best Skillet Recipes from Cook's Illustrated (pg 65) |
| Yield / serves | 4-6 servings |
| Rating | Delicious |
Ingredients
Glaze:
- 1/4 c ketchup
- 2 T light brown sugar
- 2 t cider vinegar
Meatloaves:
- 4 t vegetable oil, divided
- 1 small onion, minced (about 1/2 cup)
- 1 medium clove garlic, minced or pressed
- 1 t fresh minced thyme leaves
- 17 saltines, crushed fine (about 2/3 cup)
- 1/3 c minced fresh parsley leaves
- 1/4 c whole milk
- 3 T Worcestershire sauce
- 1 large egg
- 1 1/2 T Dijon mustard
- 1 t salt
- 1/2 t ground black pepper
- 1 1/2 lbs meatloaf mix (1/2 ground pork, 1/2 ground beef)
Preparation
Whisk all the glaze ingredients together in a medium bowl.
Adjust an oven rack to the middle position and heat the oven to 350. Heat 2 teaspoons of the oil in a 12-inch oven safe nonstick skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Transfer the mixture to a large bowl. Wipe out the skillet with a wad of paper towels.
Stir the cracker crumbs, parsley, milk, Worcestershire sauce, egg, mustard, salt, and pepper into the cooked onion mixture. Add the meatloaf mix and thoroughly combine. Press the mixture into small oval loaves (4-6).
Heat the remaining 2 teaspoons oil in the skillet over medium-high heat until just smoking. Brown the meatloaves well on the first side, 3-5 minutes. Carefully flip the meatloaves, tidy up the edges with a spatula, and cook until lightly browned, about 2 minutes.
Brush the meatloaves with the glaze and transfer the skillet to the oven. Bake the meatloaves until the center of the loaves registers 160 degrees on an instant-read thermometer, about 15-20 minutes. Remove the skillet from the oven, transfer the meatloaves to a serving platter, and let rest for 5 minutes before serving.
