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In a small bowl, whisk together chili sauce, apple juice concentrate, 2 tablespoons apple butter, vinegar and dry mustard; set aside.
In a large bowl, combine egg, the remaining 1/4 cup apple butter, shredded apple, bouillon, pepper, dried onion, garlic and oats. Add ground pork and mix thoroughly. Cover the bowl with plastic wrap and refrigerate for 15 to 30 minutes.
Divide the 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 pan 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 pan. Cover pan and cook for 15 minutes or until the centers are cooked through and reach 160°F. Pour the remaining glaze into the bottom of the pan. Scrape the bottom of the pan and simmer 1 to 2 minutes more or until glaze is thickened and bubbly. Spoon glaze over mini meatloaves.