Cooking meatloaf in small mini loaves makes quick work of this comforting dinner and you don’t have to heat up the house as the weather warms up outside!
Mini Skillet Meatloaves
Cooking meatloaf in small mini loaves makes quick work of this comforting dinner and you don’t have to heat up the house as the weather warms up outside!
Ingredients
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1/3 cup chopped fresh parsley
- 2 large eggs
- 3 tablespoons Worcestershire sauce
- 1 small onion, finely minced
- 1 teaspoon chili powder
- 2 cloves garlic, grated or finely minced
- 1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1/2 cup ketchup
- 1 to 2 tablespoons packed light brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.
- Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.
- Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
- Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze reserving 2 for quesadillas. (your family will never know they’re eating leftovers)
Category Beef Comfort Food
Recipe adapted from Foodnetwork.com
