Contadina® Mini Meatloaves with Tomato Glaze

Ingredients

• 3 tablespoons brown sugar packed
• 1  eggs 
• 1.5 pounds ground beef lean
• 1 tablespoon olive oil 
• 0.3 cup onion finely chopped
• 12  saltines crushed finely
• 15 ounce contadina® tomato sauce canned
• 3 tablespoons worcestershire sauce 

Equipment

• bowl
• frying pan

Directions

1. Combine beef, onion, cracker crumbs, Worcestershire and egg in a large bowl.
2. Mix well with hands or a spoon.
3. Shape meat into 6 rectangular mini meatloaves, each about the size of a deck of cards (3-1/2 by 2x1/2 by 1/2-inch thick).
4. Heat oil in a wide skillet over medium-high heat; brown meatloaves 3 to 4 minutes per side.
5. Remove from pan and set aside.
6. Drain fat from pan.
7. Add sauce and brown sugar to pan. Bring to a boil; reduce heat and simmer over medium heat 3 minutes, stirring frequently until slightly reduced. Return meatloaves to pan and spoon sauce over tops. Simmer, uncovered, over medium heat 5 minutes or until cooked through.
8. Serve meatloaves and sauce with mashed or roasted potatoes, if desired.