Glazed Mini Meatloaves
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 mini meatloafs
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Calories
632 kcal
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Course
Main Course
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Cuisine
American
Glazed Mini Meatloaves
Description
The recipe uses a mix of ground meat—commonly beef, pork, and turkey—combined with finely crushed saltine crackers soaked in milk to add moisture and bind the mixture. Flavorings include fresh parsley, Worcestershire sauce, Dijon mustard, onion and garlic powders, salt, and pepper for depth.
The shaped mini loaves are first browned in a nonstick skillet to create a flavorful crust, then transferred to a foil-lined baking pan. The glaze, consisting of ketchup, light brown sugar, and cider vinegar, is spooned over the loaves before baking at a high temperature to set the glaze and cook the meat thoroughly.
These smaller portions cook faster than a traditional large meatloaf and provide convenient individual servings. The glaze adds a glossy, slightly sweet finish that complements the seasoned meat throughout.
Ingredients
Meatloaves:
- 17-20 saltine crackers crushed fine (about 2/3 cup)
- ¼ cup milk whole
- ⅓ cup parsley fresh, minced
- 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 black pepper
- 1 ½ pounds ground meat I use a combination of lean ground chuck, lean ground pork, or lean ground turkey
- 2 teaspoons neutral cooking oil I used canola oil, generic cooking oil
Glaze:
- ½ cup ketchup
- ¼ cup light brown sugar packed
- 4 teaspoons cider vinegar
Instructions
- 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 (or do like I do and cut one of the little babies open and if it looks done – pull ‘em out of the oven!).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4mini meatloafs
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Serving | 1 Meatloaf | |
| Calories | 632kcal | 32% |
| Carbohydrates | 35g | 12% |
| Protein | 33g | 66% |
| Fat | 39g | 60% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 169mg | 56% |
| Sodium | 1304mg | 54% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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