Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
  • 1 Rating
Source: Midwest Living


Recipe Summary

30 mins
15 mins
15 mins
1 hr


Ingredient Checklist


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; fat 30g; cholesterol 128mg; saturated fat 10g; carbohydrates 60g; mono fat 14g; poly fat 4g; insoluble fiber 3g; sugars 42g; protein 23g; vitamin a 97.2IU; vitamin c 2.4mg; thiamin 0.9mg; riboflavin 0.4mg; niacin equivalents 5.1mg; vitamin b6 0.5mg; folate 16.1mcg; vitamin b12 0.9mcg; sodium 1493mg; potassium 530mg; calcium 50.5mg; iron 2.3mg.