Meat loaf is something every man ought to know how to cook. I developed my recipe when I started having my cooking schools. I always host a Friday night meetand-greet Lowcountry Boil, but inevitably some of my students don’t eat seafood, and for them I created individual meat loaves—kind of like large meatballs made for just one person. Everybody knows the best thing about meat loaf is the sandwiches you can have the next day with the leftovers; these are no different.

　　

Ingredients

serves 4

　　2 pounds ground beef

　　1/2 sleeve Ritz crackers, crushed (about 3/4 cup)

　　1 egg, beaten

　　1/4 cup ketchup

　　2 slices white bread, lightly moistened with water and torn into small pieces

　　1 medium onion, chopped

　　Salt and freshly ground black pepper, to taste

　　

For The Sauce

1/4 cup ketchup

　　2 teaspoons prepared mustard

　　3 tablespoons (packed) light brown sugar

　　

Step 1

Preheat the oven to 300˚F.

　　

Step 2

In a large bowl, using your hands, thoroughly combine the beef, crushed crackers, egg, ketchup, bread pieces, onion, and salt and pepper. Form the mixture into 4 mini loaves. Place the loaves in a large baking dish, cover with aluminum foil, and bake for 1 hour.

　　

Step 3

While the meat is cooking, make the sauce: In a small bowl, combine the ketchup, mustard, and brown sugar. Stir thoroughly.

　　

Step 4

Remove the baking dish from the oven and spoon all of the sauce over the loaves. Return the dish to the oven and bake, uncovered, for 10 minutes. Serve immediately.

　　Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.