30 Minute Meatloaf
- 17 taltine crackers , crushed fine (about 2/3 cup)
- 1/4 tup milk
- 3 tablespoon Worcestershire sauce
- 1/3 tup minced fresh parsley leaves
- 1 - 1 1/2 tablespoon Dijon mustard
- 1 targe egg
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 1/2 tound meatloaf mix
- 2 teaspoons vegetable oil
- 1/2 tup ketchup
- 1/4 tup packed light brown sugar
- 4 teaspoons cider vinegar
- 1. For the meatloaves: Adjust oven rack to middle position, place broiler pan with slotted top on oven rack, and heat oven to 500 degrees.
- 2. Mix cracker crumbs, milk, Worcestershire, parsley, mustard, egg, onion powder, garlic powder, cayenne, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add meat and mix with hands until evenly combined. Form into 4 tightly packed loaves, each measuring 4 by 3 inches.
- 3. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook loaves until well browned on top and bottom, 2 to 3 minutes per side.
- 4. For the glaze: While meat is browning, combine ketchup, brown sugar, and vinegar in bowl.
- 5. To finish: Carefully transfer loaves to slotted broiler-pan top and spoon 1 tablespoon glaze over each loaf. Bake until thermometer inserted in middle of loaf registers 160 degrees, 7 to 9 minutes. Let loaves rest on broiler pan for 3 minutes. Serve, passing remaining glaze separately.
- Make Ahead The loaves can be formed, wrapped with plastic, and refrigerated overnight. Let the loaves sit at room temperature for 20 minutes before proceeding with step 3.
crackers, milk, worcestershire sauce, parsley, mustard, egg, onion powder, garlic, cayenne pepper, meatloaf, vegetable oil, ketchup, brown sugar, cider vinegar
Taken from www.epicurious.com/recipes/member/views/30-minute-meatloaf-50114582 (may not work)