Mini Skillet Meatloaves

I know that people have differing opinions on meatloaf. I dont ALWAYS love it.. it depends on who makes it, and how much I trust them. :) But trust me, this is really really really good. I found this recipe in my December issue of the Food Network Magazine. Craig and I love love loved this recipe!

Mini Skillet Meatloves

1/3 cup breadcrumbs
1/3 cup milk
1/3 cup chopped fresh parsley
1 large egg
3 tablespoons worcestershire sauce
1 small onion, finely minced
1 teaspoon chili powder
2 cloves garlic, grated or finely minced
1 1/2 pounds meatloaf mix- we used ground turkey, but you could use any kind you like
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
1/2 cup ketchup
1 to 2 tablespoons packed light brown sugar
1 tablespoon apple cider vinegar

1. 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 adn mix with your hands until combined. Shape into six 3 to 4 inch oval loaves.

2. Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.

3. Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the m eat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.

4. 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 meatloaf with the hot glaze.

One of my favorite things about this recipe is that they give you another idea to use the leftovers for.

Meatloaf Quesadillas

Crumble up the leftover meatloaves (about 2 cups)
1 14.5 ounce can black beans, drained and rinsed
1 scallion, chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
8 8 inch flour tortillas
2 cups shredded cheddar cheese

Mix first six ingredients together in a bowl.

Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Place a tortilla in the pan, sprinkle with 1/4 cup cheese, then top with one quarter of the meat mixture and another 1/4 cup cheese. Top with another tortilla and cook until golden, about 2 minutes per side. Serve with sour cream.

Note: We didnt use butter, we just made the quesadilla on a cookie sheet, and broiled it in the oven for a few minutes! :)

YUMMY!