Mini Meat Loaves
Mini meatloafs with a savory blend of Worcestershire and Dijon, topped with a tangy-sweet ketchup glaze, delivering a comforting bite with mild heat from cayenne.
Ingredients
Ingredients for Meatloaf
- 1/2 cup finely crushed Ritz crackers
- 4 tablespoons whole milk
- 3 tablespoons Worcestershire sauce
- 1/4 cup minced fresh parsley
- 1 tablespoon Dijon mustard
- 1 large egg
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon fine salt and 1/2 teaspoon black pepper
- 1.5 pounds ground beef 80/20
- 2 teaspoons olive oil
Ingredients for Glaze
- 1/2 cup ketchup
- 2 tablespoons packed light brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 500°F and place a broiler pan on the middle rack.
- Combine Saltine crackers, milk, Worcestershire sauce, parsley, mustard, egg, onion powder, garlic powder, cayenne, 1 teaspoon salt, and ½ teaspoon black pepper in a bowl. Mix thoroughly.
- Add ground beef and knead by hand. Shape into four loaves, 4 by 3 inches each.
- Heat oil in a nonstick skillet over medium-high heat. Brown loaves on both sides, about 2-3 minutes per side.
- Whisk ketchup, brown sugar, and cider vinegar in a small bowl.
- Transfer browned loaves to the broiler pan. Spoon 1 tablespoon of glaze over each loaf.
- Bake until internal temperature reaches 160°F, about 7-9 minutes. Let rest for 3 minutes before serving.