Mini Skillet Meatloaves

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/3 cup breadcrumbs
  • 1/3 cup milk
  • 1/3 cup chopped fresh parsley
  • 1 large egg
  • 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
Directions

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.

Try making Meatloaf Quesadillas with the leftovers

Photograph by Antonis Achilleos


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Pairs Well With
Merlot

Jammy, earthy red wine

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    This recipe is featured in:

    Healthy Weeknight Dinners