Ingredients:

  • 1.5 lb ground beef (80/20 lean-to-fat ratio)
  • 0.5 lb ground pork
  • 1 cup crushed saltine crackers
  • 1 medium onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 2 large eggs, lightly beaten
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ cup ketchup
  • 2 tbsp brown sugar, packed
  • 1 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 1 lb baby potatoes, halved
  • 3 large carrots, sliced into rounds
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the halved baby potatoes and sliced carrots with olive oil, salt, and pepper directly on the baking sheet.
  3. Spread the vegetables out to the edges of the pan, leaving the center open for the meat.
  4. Roast the vegetables in the oven for 10 minutes to ensure they are tender.
  5. In a large mixing bowl, combine the ground beef, ground pork, crushed saltine crackers, diced onion, diced green bell pepper, beaten eggs, salt, black pepper, and garlic powder.
  6. Mix with your hands until just combined; do not overwork the meat to avoid a tough texture.
  7. Scoop equal portions of the meat mixture and shape them into small oval loaves (about 3-4 inches long), placing them in the center of the pan among the vegetables.
  8. In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, and yellow mustard until smooth.
  9. Generously brush the glaze over the top of each mini-loaf.
  10. Return the pan to the oven and bake for the remaining 20 minutes, or until the meatloaf is cooked through and the glaze is caramelized.