Busy Day Meatloaf
Submitted by Jacqueline
Mini meatloaves with a sweet-savory glaze of brown sugar, ketchup, ginger, and soy sauce. Seasoned with sage, thyme, and nutmeg, these cook in just 35 minutes for a fast weeknight dinner.
YIELD
4 loavesPREP
20 minCOOK
35 minREADY
55 minForget the big slab that takes an hour and a half.
These mini meatloaves cook in roughly half the time because you shape the mixture into four smaller loaves instead of one giant brick.
The seasoning blend here goes beyond the usual. Sage, thyme, and a whisper of nutmeg give the beef real depth, while the glaze on top brings a sweet-savory punch with brown sugar, ketchup, soy sauce, and ginger.
That glaze caramelizes into a sticky, glossy crust that you’ll want to scrape every last bit off the foil.
Chef Tips
- Soaking cracker crumbs in milk before mixing keeps the loaves moist and tender
- Don’t skip the nutmeg; it’s subtle but rounds out the flavor beautifully
- Line your baking sheet with foil for easy cleanup
- Let the loaves rest 5 minutes after baking so they hold their shape when sliced
Ingredients
Directions
Crumble beef into large bowl, add salt. Sprinkle with cracker crumbs and milk, and let stand a few minutes until crumbs are soft.
Blend together. Mix in egg and onion, sage, thyme, nutmeg and pepper.
Shape into 4 loaves. Place on foil-lined baking sheet, about 3 inches apart.
Mix brown sugar, ketchup, ginger, garlic salt, soy sauce and mustard and spread over top of loaves.
Bake at 350℉ (180℃) for 35 minutes.
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