Charlene's Recipe

30-minute meatloaf

Category: Meat

Serves 4-6

If meatloaf mix is not available, substitute 3/4 lb each of ground pork and 85% lean ground beef.
17 saltine crackers (crushed fine) (about 2/3 cup)
1/4 cup milk
2 Tbsp Worcestershire sauce
1/3 cup minced fresh parsley leaves
1 1/2 Tbsp Dijon mustard
1 large egg
1 tsp onion powder
1 tsp garlic powder
1/8 tsp cayenne pepper
1 1/2 lb meatloaf mix
2 tsp vegetable oil
1/2 cup ketchup
1/4 cup packed light brown sugar
4 tsp cider vinegar

Adjust oven rack to middle position, place broiler pan with slotted top on oven rack and heat oven to 500 F. Mix cracker crumbs, milk, Worcestershire, parsley, mustard, egg, onion powder, garlic powder, cayenne, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl. Add meat and mix with hands until evenly combined. Form into 4 tightly packed loaves, each measuring 4 by 3".
Heat oil in large non stick skillet over medium high heat until just smoking. Cook loaves until well browned on top and bottom, 2-3 minutes per side.
For the glaze: While meat is browning, combine ketchup, brown sugar and vinegar in a bowl.
To Finish: Carefully transfer loaves to slotted broiler pan top and spoon 1 Tbsp glaze over each loaf. Bake until thermometer inserted in middle of loaf registers 160 degrees, 7-9 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.