Individual Meat Loaves Recipe
Ingredients
| Garlic | 1 Clove (5gm) | |
| 1/2 cup lightly packed parsley sprigs | ||
| Green onion | 1/2 Cup (16 tbs), cut into pieces | |
| 1 pound cooked ham. trimmed of fat and cut into chunks | ||
| 1/2 pound lean, boneless pork, trimmed of fat and cut into chunks | ||
| Eggs | 2 | |
| Lemon juice | 3 Tablespoon | |
| Milk | 1/4 Cup (16 tbs) | |
| 3 sandwich-size slices bread, cut into 1/2-inch squares | ||
| Catsup | 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Dry mustard | 1 Teaspoon | |
| 1/4 teaspoon each ground allspice and cloves | ||
| 6 thin lemon slices | ||
Directions
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.
Set meat mixture aside.
Break eggs into work bowl.
Process continuously 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 ingredients are well combined.
Cover and refrigerate 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, 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.
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.
Set meat mixture aside.
Break eggs into work bowl.
Process continuously 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 ingredients are well combined.
Cover and refrigerate 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, 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.
Chef
