Spicy Glazed Mini Meatloaf

• 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

1. Preheat the oven to 350F.
2. Use nonstick cooking oil spray to lightly grease the insides of four (4- to 5-ounce) ramekins.
3. Combine the beef, bread crumbs, egg, salsa, parsley, mustard, salt, and pepper in a large bowl and mix until well incorporated.
4. 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.
5. Combine the jelly and hot pepper sauce in a microwave-safe container.
6. Microwave on High for about 30 seconds to soften the jelly.
7. 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.
8. Wrap 3 of the ramekins tightly in plastic wrap for freezing.
9. Bake the remaining meatloaf for about 20 minutes, or until it is nicely browned on top and its interior temperature registers at least 160F on an instant-read thermometer.
10. Let cool slightly, then unmold, and place on a plate, glazed side up.
11. If desired, drizzle or brush the meatloaf with any remaining glaze before eating.

ground beef, bread crumbs, egg, salsa, parsley, mustard, kosher, freshly ground black pepper, grape, hot pepper sauce

Taken from www.epicurious.com/recipes/food/views/spicy-glazed-mini-meatloaf-382524 (may not work)