30-Minute Mini Meat Loaves

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.

Sausage, Egg, & Biscuit Casserole with Sage Gravy

Pop this casserole straight into the oven. Or assemble it the night before, cover, and refrigerate until ready to bake in the morning.

1 pound bulk breakfast sausage

7 eggs

1-1/4 cups whole milk

3/4 cup heavy cream

1 teaspoon table salt

1 teaspoon black pepper

8 frozen buttermilk biscuits, partially thawed, halved horizontally

1-1/2 cups shredded Cheddar, divided

Preheat oven to 375 degrees. Coat a 7x11-inch baking dish (a 9x13-inch dish is too big for this recipe) with nonstick cooking spray and place on a baking sheet.

Brown sausage in a sauté pan over medium heat, breaking into chunks. Transfer cooked sausage to a paper-towel-lined plate; set aside. Reserve drippings for Sage Gravy.

Whisk together eggs, milk, cream, salt, and black pepper in a large measuring cup; set aside.

Layer biscuit bottoms in prepared dish. Sprinkle half of sausage over biscuits, and top with half the Cheddar. Repeat layering (except for Cheddar). Pour egg mixture over top; transfer to oven and bake 30 minutes. Sprinkle remaining Cheddar over top of casserole and bake until eggs are set (center is no longer jiggly and instant-read thermometer registers 165 degrees), a toothpick inserted into a biscuit comes out clean, and tops are golden, 10-15 minutes more. Let casserole stand 10 minutes before serving.

SAGE GRAVY

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk

1 tablespoon chopped fresh sage

1/2 teaspoon red pepper flakes

salt and black pepper to taste

Melt butter in sausage drippings (reserved from casserole) in a sauté pan over medium heat. Whisk in flour until smooth; cook 2 minutes. Slowly whisk in milk until mixture is smooth. Cook gravy until slightly thickened, 5-8 minutes. Stir in sage and pepper flakes. Season gravy with salt and pepper.

For a printable version of the above two recipes, go here.