I loosely based this recipe on one in Lynn Alley’s The Gourmet Toaster Oven, and it works well in that device, something that single cooks should consider adding to their countertops to help save energy when making small quantities. But it also bakes just fine in a regular oven. This recipe makes four small meatloaves; the idea is that you freeze three of them and bake one at a time. But the meat can also be baked in a loaf pan and sliced into portions after baking. (You’ll have to bake it a bit longer to get the internal temperature up to 160°F.) The recipe is also flexible flavor-wise: If you don’t have some of the Blackened Salsa (page 16) in your fridge, just use a store-bought salsa, and choose mild to hot depending on your preference. Eat this with roasted, mashed, or scalloped potatoes (or root vegetables) and a crisp green salad.

　　

Ingredients

makes 4 servings

　　1 pound lean ground beef

　　1/2 cup dried bread crumbs

　　1 egg, lightly beaten

　　1/3 cup Blackened Salsa (page 16) or salsa of your choice

　　1/4 cup finely chopped fresh flat-leaf parsley leaves

　　2 teaspoons Dijon mustard

　　1 teaspoon kosher or coarse sea salt

　　1 tablespoon freshly ground black pepper

　　3 tablespoons grape or apple jelly

　　1/2 teaspoon hot pepper sauce, such as Tabasco

　　

Step 1

Preheat the oven to 350°F. Use nonstick cooking oil spray to lightly grease the insides of four (4- to 5-ounce) ramekins.

　　

Step 2

Combine the beef, bread crumbs, egg, salsa, parsley, mustard, salt, and pepper in a large bowl and mix until well incorporated. Divide the meat mixture into 4 equal portions; form each into a ball, then lightly press them into the ramekins, leaving each with a domed top.

　　

Step 3

Combine the jelly and hot pepper sauce in a microwave-safe container. Microwave on High for about 30 seconds to soften the jelly. Whisk to form a glaze, then use a spoon to drizzle it on top of each meatloaf; there may be some leftover glaze, which can be used to drizzle or brush on the baked meatloaf. Wrap 3 of the ramekins tightly in plastic wrap for freezing.

　　

Step 4

Bake the remaining meatloaf for about 20 minutes, or until it is nicely browned on top and its interior temperature registers at least 160°F on an instant-read thermometer. Let cool slightly, then unmold, and place on a plate, glazed side up. If desired, drizzle or brush the meatloaf with any remaining glaze before eating.

　　Cooks' Note

　　The unbaked meatloaves freeze well for up to 1 month; let defrost in the refrigerator before baking.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.