Mini Meatloaf

I personally don't really enjoy meatloaf. It's one of those things that either you love or you hate and it's just not for me. However, my father and niece love it and they absolutely adore this recipe. It's moist and flavourful and can easily be personalized to suit their individual tastes. I prefer making mini tins so I don't have to make a massive loaf for only two people. If you like leftovers or are cooking for more people, double the recipe to use in a normal sized loaf tin.

Makes 1 mini loaf tin (serves 3)
Ingredients:
- 1 cup breadcrumbs or crushed saltines
- 1/4 cup chopped parsley
- 1/4 cup milk
- drizzle of olive oil
- 1/2 onion
- 2 stalks celery
- 3-4 slices bacon, cooked and chopped
- 450 g (1 lb) of minced/ground meat (my family likes a blend of beef and pork)
- 1 tsp garlic powder
- 2 eggs
- salt and pepper
Sauce:
- 1/4 cup ketchup or tomato paste
- 1/4 cup of your favourite barbecue sauce (I like Diana's Chicken and Rib sauce)
- 1/8 cup brown sugar
- 1 tsp Worcestershire sauce
- 1 tbsp cooking molasses (optional, but adds a deep, smoky taste)

Method:

1. Preheat the oven to 400°F.

2. Combine the crumbs and parsley in a bowl. Stir in milk and leave to absorb.

3. Meanwhile, drizzle some olive oil into a hot pan and soften the onions and celery. Set aside to cool.

4. Alright, time to get your hands dirty! Place the softened vegetables, meat, bacon, and garlic in the bowl with the crumb mixture. Use your hands to break down the meat and mix everything together.

5. Whisk the eggs in a small bowl until slightly frothy. Mix into the other ingredients and season well with salt and pepper.

6. To prepare the sauce, mix all of the ingredients in a clean bowl. Make sure the brown sugar is well incorporated.

7. Place meat  mixture into an oiled loaf tin and brush a bit of sauce over the top. Bake for 1 hour, or until a thermometer placed in the centre reads the appropriate temperature for your selected meat.

8. Let cool slightly and serve with the remaining sauce.