To make glaze:

  • In a small bowl, whisk together chili sauce, apple juice concentrate, 2 tablespoons apple butter, apple cider vinegar and dry mustard; set aside.

  • In a large bowl, combine egg, 1/4 cup apple butter, shredded apple, instant beef bouillon granules, ground black pepper, dried minced onion, garlic and quick-cooking oats. Add ground pork and mix thoroughly. Cover bowl with plastic wrap and refrigerate at 15 to 30 minutes.

  • Divide pork mixture into four portions. Form each into an oval mini meatloaf, about 4-inches long. Heat a large nonstick skillet over medium heat; add oil. Place mini meatloaves in skillet and brown on each side for 2 to 3 minutes.

  • Spoon and spread 1 tablespoon of the glaze over each meatloaf. Pour 1/2 cup water into the bottom of the skillet. Cover skillet and cook 15 minutes or until centers are cooked through and reach 160°. Pour remaining glaze into the bottom of the pan. Scrape bottom of the pan and simmer 1 to 2 minutes more or until glaze is thickened and bubbly. Spoon glaze over mini meatloaves.

Serve with:

Hot mashed potatoes

Nutrition Facts

605 calories; 30 g total fat; 128 mg cholesterol; 1493 mg sodium. 60 g carbohydrates; 23 g protein;