17 saltine crackers, crushed fine ( 2/3 cup)
1/4 cup milk
3 Tbs worcestershire sauce
1/3 cup minced fresh parsley leaves
1 1/2 Tbs Dijon mustard
1 egg
1 tsp onion powder
1 tsp garlic powder
1/8 tsp cayenne
1 1/2 lbs meatloaf mix (or half ground pork, half 85% beef)
2 tsp oil
Glaze
1/2 cup ketchup
1/4 cup light brown sugar
4 tsp cider vinegar
Adjust oven rack to middle, preheat to 500.
Mix cracker crumbs, milk, worcestershire, parsley, mustard, egg, onion, garlic, cayenne, 1/2 tsp salt, and 1/2 tsp pepper in large bowl. Add meat and mix by hand until evenly combined. Form into 4 tightly packed loaves, each 4 by 3 inches.
Heat oil in large nonstick skillet over medium high heat. Cook loaves until well browned on top and bottom, 2 to 3 minutes per side.
While meat is browning, mix ketchup, brown sugar and vinegar in bowl.
Transfer loaves to slotted broiler pan and spoon 1 Tbs glaze over each loaf. Bake until internal temp reaches 160, 7 to 9 minutes. Let rest 3 minutes. Serve with remaining glaze.
Loaves can be formed and wrapped with plastic overnight. Let stand at room temp for 20 minutes before cooking.