Mini Stovetop Stuffing Meatloaves

I totally came up with this idea, then of course I googled it and there's tons of recipes that came first :)

Using a mini loaf pan means more surface area for delicious glaze!

• 2 small carrots, diced
• 2 small ribs celery, diced
• 4 oz. canned mushrooms, diced
• 1/4 cup dried cranberries
• 1 small onion diced
• 4 cloves garlic, diced

Sautee this stuff in order (carrots the longest cooking time) adding as you go. Add 1 tbsp bullion paste. Let cool a few minutes.

Mixing bowl, medium: 

• 1 box Stove Top Stuffing
• 1/4 cup parsely
• about a cup of grated cheese
• 1 lb burger
• 1 lb bulk sausage (hot)
• 1 tbsp Worcestershire
• 1 tbsp soy sauce
• 1 tsp anchovy
• 2 dashes fish sauce
• 3 eggs

Go to town with your hands, tossing and mixing but not too much. Put in the fridge to settle a few minutes while you make the glaze:

I like to make a lot, so it's 3 parts ketchup to 1 part brown sugar. Several dashes  Worcestershire, 1 tablespoon prepared mustard, 1/4 cup vinegar, juice of half a lime, ground black pepper, and I like to add dried onion flakes and dried garlic flakes.

Using a greased mini bread loaf pan, press and mold and place on foil, wrapping and sealing. Make 4 loaves.

Bake 350 for 25 minutes, and unwrap. Place them in a large baking pan. Bake another 30-40 minutes to 140F internal, and remove and cool 15 minutes.

GLAZE:

Paint them all around generously. Bake 450F for 3 minutes, and repeat again. Repeat AGAIN, using the rest of the glaze, and broil 4 minutes. Let cool 15 minutes, and ENJOY!

Which is what I'm doing now.  World's latest breakfast at 2:30pm but man oh man is this taste-EEEEY! I'll make up some mash and veg tomorrow and bag up some dandy lunches to freeze.