“What the heck is Meatloaf?!” That question has plagued the majority of my life. Because I never found a satisfying answer I never tried Meatloaf on the numerous occasions that it was offered to me. I guess it is the idea of a huge loaf of meat…with cornflakes on it. It doesn’t sound appealing. Recently I came across a Food Network recipe that featured Mini Meatloaves cooked in a skillet. Okay, a mini loaf of meat doesn’t seem as bad. So I went to the store and got what I needed and the results were great, absolutely delicious. Now, do I like Meatloaf? Only if it is a mini one!
Delicious Rating: Easy preparation went into this easy recipe. If you don’t mind the feel of raw meat in your hands, it will be no problem. I only used ground beef for this recipe. Some may like to use ground pork, veal, turkey, or mix them all up together for a combination of flavors. I was really surprised at how good it was. Flavorful and juicy, all the while satisfying any meat craving you may have. One change I would make is to saute the onions beforehand so they are fully cooked & soften before added to the meat. I made some Buttered Parsley Potatoes and Cornbread to go along with the Mini Meatloaves and it created a great warm meal.
Combine in a large bowl: breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder, and garlic.
Add the meat, season with salt and pepper, and mix with your hands until fully 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.
Meanwhile, whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat.
Add ½ 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 the meatloaves with the hot glaze.
If you don’t want to use beef, try a chicken and turkey combo or mix and match with pork.
Next time I think I will dice the onions a little thinner and maybe cook them for a couple of minutes before adding them to the mixture. Although they did cook enough I don’t like to really ‘feel’ onions in my mouth (yes that sounds dumb). But it is up to you and what you prefer!
I cheated with the cornbread and used a box mix, super easy!
The sauce is soooo good, make a little extra for those too much meat bits.