Saturday, May 29, 2010

Mini Meatloaves

This was my first attempt at making meatloaf that didn't include a McCormick's seasoning packet. It turned out great! Now at my house, we don't like the red sauce that a lot of meatloaves have on top, we just use good old ketchup and/or hot sauce to dip it in when it is already cooked. There is a glaze for this recipe, and I have included it, but I didn't use it. I'm sure it's good, everyone commented on Mel's blog that it was great, we just don't prefer it. I also hadn't ever made meatloaf with saltine crackers. I usually use oats. It was delicious and everyone ate it!

Glazed Mini Meatloaves
adapted from My Kitchen Cafe
25 saltine crackers, crushed fine (I used whole wheat.)
1/4 cup whole milk
3 TBSP dried Parsley
4 tablespoons Worcestershire sauce
1 large egg
2 tablespoons Dijon mustard
1 1/4 teaspoon onion powder
1 1/4 teaspoon garlic powder
1 1/4 teaspoon salt
3/4 teaspoon pepper
2 pounds ground meat (I used ground turkey 93/7.)
2 teaspoons oil (I used canola oil.)

Glaze (optional):
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar
Preheat 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 mixed. Shape mixture into oval loaves. I made 5 large loaves. You could have easily gotten 6 or even 7 from 2 pounds of meat.

Heat oil in 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 edges using a spatula. Brown on this side for another 2-3 minutes.

If you want to use the glaze, while the meatloaves are in the skillet, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan or pan sprayed with nonstick cooking spray and spoon the glaze over the top of each meatloaf. If you're not using the glaze, omit this part. Just transfer to baking sheet and place in oven. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on a meat thermometer.

1 comment:

kristen said...

These were awesome! It was some of the most moist turkey meatloaf I've ever made. I guess due to the browning first. I tried the glaze and it was just too sweet for us, so I think we'll stick to the ketchup next time too.


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