Individual Meat Loaves

Single-serving-size meat loaves tuck neatly inside sandwich rolls for a picnic or light supper entree. A spiced catsup mixture tops each loaf, cooking into the meat during baking. Serve raw vegetables and dip alongside, then finish with fresh fruit and cookies.

INGREDIENTS

• 1 clove garlic
• 1/2 cup lightly packed parsley sprigs
• 1/2A cup green onion pieces (white part only, cut into 1-inch lengths)
• 1 pound cooked ham. Trimmed of fat and cut into chunks
• 1/2 pound lean, boneless pork, trimmed of fat and cut into chunks
• 2 eggs
• 3 tablespoons lemon juice
• 1/4 cup milk
• 3 sandwich-size slices bread, cut into 1/2-inch squares
• 1/2 cup catsup
• 1/3 cup firmly packed brown sugar
• 1 teaspoon dry mustard
• 1/4 teaspoon each ground allspice and cloves
• 6 thin lemon slices
  

METHOD

Insert metal blade. Mince garlic ; leave in work bowl. Add parsley and onion pieces; process, using on-off pulses, until chopped. Leave in work bowl. Add half each of ham and pork to work bowl; grind, stopping to scrape bowl once. Set aside. Repeat with remaining ham and pork. (Or grind meat all at once in a large-capacity processor.) Set meat mixture aside.

Break eggs into work bowl. Process con¬tinuously until well combined. Add lemon juice, milk, and bread; process just to moisten bread, using on-off pulses. Return all meat mixture to work bowl. Process, using on-off pulses, until in¬gredients are well combined. Cover and refriger¬ate until firm enough to shape (about 15 minutes).

Divide meat mixture into 6 equal portions; shape each into a 5-inch-long log. Place logs 2 inches apart on a rimmed baking sheet. Bake in a 350° oven for 15 minutes.

Stir together catsup, sugar, mustard, allspice, and cloves. Drizzle catsup mixture evenly over loaves, and then top each with a lemon slice. Bake, uncovered, until centers feel firm when pressed (about 30 more minutes). Let cool for at least 10 minutes before serving. Makes 6 servings.