Glazed Mini Meatloaves

I saw this recipe on my friend Stacy's food blog. She originally found it on My Kitchen Cafe. I really haven't been a fan of meatloaf. I decided to try this last night and my family loved it. I will definitely make this again. The only thing different that I would do is double the glaze. The glaze is really good and I think I will make more for the leftovers. I did make a little more than the recipe since we have 6 people in the family. If I don't want leftovers, I will make the recipe. If Gary eats the rest of them, then next time I'll do like I did this time.

Glazed Mini Meatloaves
found on My Kitchen Cafe
adapted from The Best 30-Minute Recipes
Recipe makes 4-5 mini meatloaves


Meatloaves:
17-20 saltine crackers, crushed fine
1/4 cup whole milk (I used 2% because I didn't want to buy whole for this recipe)
1/3 cup minced fresh parsley (I used 3 Tbsp of dried)
3 Tbsp Worcestershire sauce
1 large egg
1 1/2 Tbsp Dijon mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 1/2 lbs ground meat
2 tsp oil


Glaze: (I will double the next time)
1/2 cup ketchup
1/4 cup packed light brown sugar
4 tsp cider vinegar (I used white wine vinegar - thought I had the cider but didn't)


Adjust the 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, salt and pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves. 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 the edges using a spatula (I didn't need to do this - mine held their shape). 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 (mine took about 30 minutes since I had more on the pan) or until the center of the loaf registers 160 degrees on an instant read thermometer (or cut one open and see if it's done). Enjoy!