These are pretty little meatloaves. We made them in an eight-cavity pan, just about right for individual servings. Freeze any extras–wrap in aluminum foil, put in freezer bags, and freeze for up to three months.
For the glaze:
1/2 cup ketchup
1/4 cup brown sugar
4 teaspoons vinegar
For the meat loaf:
2 teaspoons vegetable oil
1 medium onion, minced
2 cloves minced garlic
2 large eggs
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 cup milk
2 pounds lean ground beef
2/3 cup crushed saltine crackers or 1 1/3 cup fresh breadcrumbs
1/3 cup fresh minced parsley or 1 tablespoon dried parsley
Preheat the oven to 350 degrees.
- Heat the oil in a small saucepan and sauté onions and garlic for four or five minutes or until tender, being careful not to burn garlic. Set aside.
- Mix the ketchup, brown sugar, and vinegar together for the glaze. Set aside.
- Mix the eggs, thyme, salt, onion salt, garlic salt, pepper, mustard, Worcestershire sauce, hot pepper sauce, and milk together in a small bowl. Set aside.
- With a fork, mix the ground beef with the onion garlic mixture, parsley, egg mixture and bread crumbs. Mix until it no longer sticks to the bowl. If it still sticks to the bowl, add a few tablespoons of milk.
- Form into loaves and place in mini loaf pans. Spoon half of the glaze over loaves and reserve the other half for serving on the side.
- Bake for 35 to 40 minutes or until a meat thermometer registers at 160 degrees. Cool at least 15 minutes before serving.
- Simmer the rest of the glaze for a few minutes and serve with the sliced meatloaf.
Baker’s note: Different pans and different sizes will require different baking times. Use your meat thermometer to tell when the loaves are done.