I grew up in a home where meatloaf was a staple. To this day, for me, classic comfort food = homemade meat loaf with a side of mashed potatoes. As a grown-up, the meatloaf recipe my mom made when I was a kid just doesn't taste as good as I remember it, so I've moved on to this yummy recipe!
The recipe makes 4 mini loaves. For some, one mini loaf would be enough for 2 people, but I've got family members that can easily polish off a whole mini loaf all by themselves, so I double the recipe and make 8 mini loaves. Leftovers re-heat well for a meal on another day.
The recipe calls for meatloaf mix, but regular 80% lean ground beef works well, too. Or, you can substitute 3/4 pound each of ground pork and 85% lean ground beef.
The glaze is really what makes this! It's Eric's favorite part. Don't skimp, and save any leftovers to pass around the table to serve with the meatloaf.
Meat Loaves
17 Saltine crackers, crushed fine (about 2/3 cup)
¼ cup milk
3 tablespoon Worcestershire sauce
⅓ cup minced fresh parsley leaves
1 - 1 ½ tablespoon Dijon mustard
1 large egg
1 teaspoon onion powder
1 teaspoon garlic powder
⅛ teaspoon cayenne pepper
Salt and pepper
1 ½ pounds meat loaf mix
2 teaspoons vegetable oil
Glaze
½ cup ketchup
¼ cup packed light brown sugar
4 teaspoons cider vinegar
For the meatloaves: Adjust oven rack to middle position, place broiler pan with slotted top on oven rack, and heat oven to 500 degrees.
Mix cracker crumbs, milk, Worcestershire, parsley, mustard, egg, onion powder, garlic powder, cayenne, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add meat and mix with hands until evenly combined. Form into 4 tightly packed loaves, each measuring 4 by 3 inches.
Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook loaves until well browned on top and bottom, 2 to 3 minutes per side.
For the glaze: While meat is browning, combine ketchup, brown sugar, and vinegar in bowl.
To finish: Carefully transfer loaves to slotted broiler-pan top and spoon 1 tablespoon glaze over each loaf. Bake until thermometer inserted in middle of loaf registers 160 degrees, 7 to 9 minutes. Let loaves rest on broiler pan for 3 minutes. Serve, passing remaining glaze separately.
MAKE AHEAD: The loaves can be formed, wrapped with plastic, and refrigerated overnight. Let the loaves sit at room temperature for 20 minutes before proceeding with browning the loaves in a skillet.