Individual classic meat loaves

Beef, ground	1 ½ pounds
Pork, ground	¾ pound
Cream, heavy	½ cup
Tomato paste	3 tablespoons
Egg, lightly beaten	1 large
Onion, yellow, minced	1 large
Onion powder	1 ½ teaspoons
Celery salt	1 ½ teaspoons
Sugar	½ teaspoon
Salt	Pinch
Pepper, freshly ground	Pinch
Ketchup	1/3 cup
Worcestershire sauce	Dash or two

1. Preheat the oven to 350°F; place six 6-by-3-by-2-inch loaf pans on a baking sheet, and lightly coat with cooking spray. 
2. In a large bowl, combine the beef, pork, cream, tomato paste, egg, onion, Beau Monde seasoning, salt, and pepper; mix together with your hands until all the ingredients are evenly distributed. 
3. Divide the meat mixture evenly among the loaf pans, mounding it in the center. 
4. In a small bowl, stir together the ketchup and Worcestershire sauce; brush the top of each loaf with the sauce. 
5. Bake the loaves until a small incision in the center of the loaf reveals the palest pink inside, 30 to 45 minutes. 
6. Remove from the oven, and let the loaves rest a moment. 

Recipe from The San Francisco Ferry Plaza Farmers’ Market Cookbook.