Mini Meatloaves (also shown: Barley Pilaf and Apple Waldorf Salad)

Serves 5

I've always loved meatloaf and the best part of a traditional loaf is the crispy ends. Using a muffin pan allows everyone to have the crispy bits! This is one of the few places you will see me call for ground dry herbs. Fresh sage is very strongly flavored so when such a small amount is needed, it is safer to use ground. The leftovers freeze well for another day.

Preheat oven to 350.

In a mixing bowl, place:

1 pound lean ground beef

1 egg white

1/3 cup old-fashioned rolled oats

1/2 cup milk

2 tablespoons chopped onion

1 small clove garlic, grated

1 teaspoon salt

2 teaspoons Worcestershire sauce

1 teaspoon prepared mustard

1/4 teaspoon ground sage

Mix all ingredients thoroughly.

Spoon into 10 cups of a muffin pan.

For topping, mix the following in a small bowl:

3 tablespoons ketchup

3 tablespoons barbecue sauce

Spread onto the tops of the mini meatloaves.

Bake for 45 minutes.