Individual Meat Loaves
|Garlic||1 Clove (5 gm)|
|Packed parsley sprigs||1⁄2 Cup (8 tbs)|
|Green onion pieces||1⁄2 Cup (8 tbs) (White Part Only, Cut Into 1-Inch Lengths)|
|Cooked ham||1 Pound, trimmed of fat and cut into chunks|
|Lean boneless pork||1⁄2 Pound, trimmed of fat and cut into chunks|
|Lemon juice||3 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Bread slices||3 , cut into 1/2-inch squares|
|Catsup||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Dry mustard||1 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Thin lemon slices||6|
Insert metal blade.
Mince garlic; leave in work bowl.
Add parsley and onion pieces; process, using on-off pulses, until chopped.
Leave in work bowl.
Add half each of ham and pork to work bowl; grind, stopping to scrape bowl once.
Repeat with remaining ham and pork.
Set meat mixture aside.
Break eggs into work bowl.
Process continuously until well combined.
Add lemon juice, milk, and bread; process just to moisten bread, using on-off pulses.
Return all meat mixture to work bowl.
Process, using on-off pulses, until ingredients are well combined.
Cover and refrigerate until firm enough to shape (about 15 minutes).
Divide meat mixture into 6 equal portions; shape each into a 5-inch-long log.
Place logs 2 inches apart on a rimmed baking sheet.
Bake in a 350° oven for 15 minutes.
Stir together catsup, sugar, mustard, allspice, and cloves.
Drizzle catsup mixture evenly over loaves, then top each with a lemon slice.
Bake, uncovered, until centers feel firm when pressed (about 30 more minutes).
Let cool for at least 10 minutes before serving.