Mini Skillet Meatloaves
Mini Skillet Meatloaves requires around 40 minutes from start to finish. This recipe makes 4 servings with 513 calories, 42g of protein, and 31g of fat each. For $2.16 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of milk, worcestershire sauce, chili powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. 9 people found this recipe to be tasty and satisfying. It works well as a main course. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is good. Similar recipes are Mini Skillet Meatloaves, Mini Meatloaves, and Mini Meatloaves.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 tablespoon apple cider vinegar
1/3 cup breadcrumbs
1 teaspoon chili powder
1 large egg
1/3 cup chopped fresh parsley
2 cloves garlic, grated or finely minced
1/2 cup ketchup
Kosher salt and freshly ground pepper
1 to 2 tablespoons packed light brown sugar
1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)
1/3 cup milk
1 small onion, finely minced
1 tablespoon vegetable oil
3 tablespoons Worcestershire sauce
Equipment:
bowl
frying pan
whisk
Cooking instruction summary:
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. Photograph by Antonis Achilleos
Step by step:
1. Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl.
2. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.
3. Heat the vegetable oil in a large nonstick skillet over high heat.
4. Add the loaves and brown about 3 minutes per side.
5. Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat.
6. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
7. Transfer the loaves to a plate.
8. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes.
9. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.
10. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
