Skillet Pork and Apple Mini Meat Loaves
1/2 cup bottled chili sauce 2 tablespoons frozen apple juice concentrate, thawed 2 tablespoons apple butter 1 1/2 tablespoons apple cider vinegar 1 teaspoon dry mustard 1 egg 1/4 cup apple butter 1/2 cup shredded apple 2 teaspoons instant beef bouillon granules 1/4 teaspoon ground black pepper 1 teaspoon dried minced onion 1 teaspoon bottled minced garlic 2/3 cup quick-cooking oats 1 pound fresh ground pork 1 tablespoon vegetable oil 1/2 cup water To make glaze: In a small bowl, whisk together chili sauce, apple juice concentrate, 2 tablespoons apple butter, apple cider vinegar and dry mustard; set aside. In a large bowl, combine egg, 1/4 cup apple butter, shredded apple, instant beef bouillon granules, ground black pepper, dried minced onion, garlic and quick-cooking oats. Add ground pork and mix thoroughly. Cover bowl with plastic wrap and refrigerate at 15 to 30 minutes. Divide 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 skillet 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 skillet. Cover skillet and cook 15 minutes or until centers are cooked through and reach 160 degrees . Pour remaining glaze into the bottom of the pan. Scrape bottom of the pan and simmer 1 to 2 minutes more or until glaze is thickened and bubbly. Spoon glaze over mini meatloaves.
Serve with: Hot mashed potatoes