Gallery

Recipe Summary

prep:
30 mins
chill:
15 mins
cook:
15 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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; total fat 30g; saturated fat 10g; polyunsaturated fat 4g; monounsaturated fat 14g; cholesterol 128mg; sodium 1493mg; potassium 530mg; carbohydrates 60g; fiber 3g; sugar 42g; protein 23g; trans fatty acidg; vitamin a 97IU; vitamin c 2mg; thiamin 1mg; riboflavinmg; niacin equivalents 5mg; vitamin b6 1mg; folate 16mcg; vitamin b12 1mcg; calcium 50mg; iron 2mg.

Reviews