Name: 30-Minute Meat Loaves
Yield: Serves 4 to 6
Ingredients: 17 Saltine crackers, crushed fine (about 2/3 cup); 1/4 cup milk; 3 tablespoon Worcestershire sauce; 1/3 cup minced fresh parsley leaves; 1 - 1 1/2 tablespoon Dijon mustard; 1 large egg; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/8 teaspoon cayenne pepper; Salt and pepper; 1 1/2 pounds meat loaf mix; 2 teaspoons vegetable oil; 1/2 cup ketchup; 1/4 cup packed light brown sugar; 4 teaspoons cider vinegar

Why This Recipe Works

Homemade meatloaf is a family favorite, but most meatloaf recipes’ lengthy cooking time makes them impractical as a quick and easy weeknight meal. For a recipe that could be prepared in less than 30 minutes, we simplified the ingredient list, substituting onion powder and garlic powder for the fresh versions. We also seared the meatloaves in a skillet on the stovetop and then transferred them to the oven for baking, which created a nice crust and cut our meatloaf recipe’s cooking time down to just 15 minutes.

Before You Begin

If meat-loaf mix is not available, substitute 3/4 pound each of ground pork and 85 percent lean ground beef.

Instructions

For the meatloaves: Adjust oven rack to middle position, place broiler pan with slotted top on oven rack, and heat oven to 500 degrees.

Mix cracker crumbs, milk, Worcestershire, parsley, mustard, egg, onion powder, garlic powder, cayenne, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add meat and mix with hands until evenly combined. Form into 4 tightly packed loaves, each measuring 4 by 3 inches.

Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook loaves until well browned on top and bottom, 2 to 3 minutes per side.

For the glaze: While meat is browning, combine ketchup, brown sugar, and vinegar in bowl.

To finish: Carefully transfer loaves to slotted broiler-pan top and spoon 1 tablespoon glaze over each loaf. Bake until thermometer inserted in middle of loaf registers 160 degrees, 7 to 9 minutes. Let loaves rest on broiler pan for 3 minutes. Serve, passing remaining glaze separately.

MAKE AHEADThe loaves can be formed, wrapped with plastic, and refrigerated overnight. Let the loaves sit at room temperature for 20 minutes before proceeding with step 3.