Mini Meat Loaves
Serves 4 - 6

Here is another recipe in which we take a mainstream dish and make it miniature. These little loaves are downright pick-up-able — a happy thing, because that makes it easy to dip them in ketchup. And because they taste delicious at room temperature, they are perfect to pack for a school lunch or picnic. Free form the size as you like and use grass-fed beef or all-natural turkey whenever possible.

1/2 cup (3/4 oz / 25 g) panko bread crumbs
3/4 cup (6 fl oz / 180 ml) whole milk
3/4 lb (375 g) ground beef or turkey
1/4 cup (2 oz / 60 g) ketchup, homemade (recipe in book) or your favorite store-bought, plus more for serving
2 tbsp grated Parmesan cheese
1 tsp kosher salt
1/2 tsp freshly ground pepper

Preheat the oven to 375°F (190°C).

Put 1/4 cup (1/3 oz / 10 g) of the bread crumbs in a large bowl. Add the milk and let soak until the crumbs have absorbed the milk completely, about 3 minutes. Add the beef, the remaining 1/4 cup bread crumbs, the ketchup, Parmesan, salt, and pepper. Using your hands or a rubber spatula, mix gently just until well combined. Do not overmix or the meat loaves will be tough.

Line the baking sheet with parchment paper. Form the beef mixture into 12 mini loaves each about 3 inches (8 cm) long, 2 inches (5 cm) wide, and 1 1/4 inches (3 cm) high and arrange on the prepared pan 1 - 2 inches (2.5 - 5 cm) apart. Or, you can divide the meat mixture into 4 - 6 equal portions, and pack each portion into a nonstick mini loaf pan.

If baking freestanding loaves, bake until the bottoms are browned, 20 - 25 minutes. If using loaf pans, bake until a meat thermometer registers 160°F (71°C) inserted in the center of the loaf, about 25 minutes. Unmold the loaves, if necessary, and serve. Pass additional ketchup at the table.

For more recipes, including homemade ketchup, purchase the book on Amazon.com