Make these, eat them and you'll see how glorious they are; I know only too well that they don't look so good. But let's not go into that. I find these not only delicious but a real boon to boot: I can make up a whole batch and freeze the ones I don't want to dispense immediately. This is a wonderful timesaver. These mini meatloaves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard, or sliced and made up into sandwiches with the whole fandango of sauces. I sometimes add some lingonberry to the mix, too. Throw in a gerkin and some pickles and this is lunch nirvana. Don't forget the napkins, though.