little meatloafs

I forget where I found this recipe on the internet, but it had helpful pictures and it was great. I'm not sure it was done in 30 minutes, but it was quicker than a big loaf... juicer too.  We loved the bbq sauce glaze.

STEP BY STEP

A Better Meatloaf

Thirty minutes or not, meatloaves suffer the same problems no matter their size-crumbly texture, pale exterior, and excessive greasiness. Here's how we eliminated these problems in our little loaves.

2. Sear the top and bottom of the loaves to develop a crisp and flavorful exterior.

3. Bake the loaves on the top of a preheated broiler pan so excess fat can drip away.

1. Pack the meat-loaf mixture tightly into compact loaves to make sure they don't fall apart.

30-Minute Meatloaf

Serves 4 to 6

If meat-loaf mix is not available, substitute 3/4 pound each of ground pork and 85 percent lean ground beef.

17	Saltine crackers , crushed fine (about 2/3 cup)
1/4	cup  milk
3	tablespoon  Worcestershire sauce
1/3	cup  minced fresh parsley leaves
1 - 1 1/2	tablespoon  Dijon mustard
1	large egg
1	teaspoon  onion powder
1	teaspoon  garlic powder
1/8	teaspoon  cayenne pepper
1 1/2	pound  meatloaf mix
2	teaspoons  vegetable oil
1/2	cup  ketchup
1/4	cup  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.