Glazed Mini Meatloaves

Recipe found on melskitchencafe.com

Glazed Mini Meatloaves

Meatloaves:
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk (I used skim milk and it seemed to work just fine)
1/3 cup minced fresh parsley
3 tbsp. Worcestershire sauce
1 large egg
1 1/2 tbsp. Dijon mustard
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 1/2 pounds ground meat
2 tsp. oil

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 tsp. cider vinegar

Adjust an oven rack to the middle position and heat the oven to 425 degrees.  Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 tsp. salt, and 1/2 tsp. pepper together in a large bowl.  Add ground meat and combine until uniform.  Shape mixture into oval loaves (you determine the size, but should make around 5 loaves).

Heat oil in 12-inch 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 (may not need to do this if your meatloaves hold their shape well enough).  Brown on this side for another 2-3 minutes.

Meanwhile, mix glaze ingredients together until smooth.  Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf.  Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer (or do like I do and cut one of them open and if it looks done then pull them out of the oven).