Meatloaf

Yield: 3-4 large meatballs
Source: Betty Crocker's 40th Anniversary Edition Cookbook

This is based on Betty's original but I find that a full size meatloaf just takes too long to cook on a weeknight. Breaking it up into smaller portions prior to baking shortens the cooking time quite a bit. Use 3 ramekins for 1/3 pound portions or 4 smaller ones for 1/4 pound portions. 

1 pound lean ground beef

1 t fresh or 1/2 t dried sage

1 t salt

1/2 t ground mustard seed

1 t fresh ground pepper

1/2 cup Panko bread crumbs

1 small onion, diced

1 clove garlic or 1/2 t garlic powder

1/2 cup milk

1 egg

1 T Worcestershire sauce

1/2 c tomato jam, barbecue sauce, or ketchup + 1 T per ramekin 

3 or 4 8-12 oz ramekins

Preheat oven to 350°. Lightly crumble beef into a large mixing bowl.  Toss in sage through garlic and combine with your fingers. Be careful not to overwork the meat. Add tomato jam to the meat, don't mix it yet. Measure milk into a large liquid measuring cup, whisk egg and Worcestershire sauce into milk. Once combined, pour over meat and lightly work with a large fork or your fingers until fully incorporated. 

Prepare 3 or 4 ramekins by greasing the bottoms (I realize this seams odd but it will help with clean up later). Divide the meat mixture evenly and form into loose balls, put one ball into each ramekin. Top each one with 1 tablespoon of tomato jam. You could also add a pice of uncooked bacon here, everything's better with bacon.

Load the ramekins into a small cookie sheet and place into the oven. Cook 3 larger ramekins for 45 minutes or 4 smaller ones for 30 minutes. 

When the meatloaves are done allow to cool for 5-10 minutes. Remove the meatloaves from the ramekins (I used a small metal spatula). Small meatloaves are ready to serve. Large ones can be served as is on a bug burger-style or cut in half width-wise first.