Quince-glazed Meatloaves

4 thin slices prosciutto (2 2/3 ounces total; may substitute a translucently thin, round slice of apple)

1 clove garlic

12 to 15 large and small fresh sage leaves, plus more for garnish

1 medium Granny Smith apple

1 1/2 pounds ground veal (may substitute a beef-pork-veal meatloaf blend)

5 tablespoons quince paste (see headnote)

1 tablespoon Dijon-style mustard

2 large eggs

1 cup fresh bread crumbs

1 teaspoon ground allspice

Fine sea salt

Freshly ground black pepper

2 tablespoons water

2 tablespoons maple syrup

2 tablespoons canola oil

Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner. Use cooking oil spray to grease the 12 wells of a standard-size muffin pan, then line the bottom of 8 wells each with a half-slice of prosciutto. (Four wells will be empty.)

Smash the garlic, then mince it. Finely chop enough of the sage leaves to yield 2 tablespoons, reserving the rest for frying whole. Core the apple, then grate or finely chop the flesh. Transfer the garlic, sage and apple to a mixing bowl along with ground veal, 1 tablespoon of the quince paste, the mustard, eggs, bread crumbs, allspice and a pinch each of the salt and pepper.

Mix until well combined, then divide the mixture evenly among the 8 muffin wells, packing it in lightly and evenly. It's OK if the portions are mounded. Bake for 20 to 25 minutes or until the meat is just cooked through. Carefully invert the muffin pan onto the lined baking sheet so the small meatloaves fall out, inverting/arranging them so the prosciutto is on the top and there's space between each loaf. (Leave the oven on; if some of the prosciutto pieces remain in the muffin wells, put them on top of the unadorned, inverted meatloaves.)

While the meatloaves are in the oven, combine the remaining 4 tablespoons of quince paste, the water and maple syrup in a small saucepan over medium-high heat. Bring to a boil, stirring to break up the paste as much as possible; cook for a few minutes to form a thick, lump-free glaze. Transfer to a bowl, and wipe out the saucepan.

Line a plate with paper towels. Heat the oil in the now-empty saucepan over medium-high heat. Once the oil shimmers, place the remaining sage leaves in the pan. Fry for 20 to 30 seconds on each side, just until crisped or slightly darkened. Transfer the leaves to the plate to drain; discard the oil.

Brush the quince-paste glaze evenly over the inverted meatloaves. Bake for 5 minutes or until the glaze is shiny and set.

Serve the meatloaves right away, garnished with the fried sage leaves.

Serves 8

Nutrition | Per serving: 320 calories, 23 g protein, 29 g carbohydrates, 12 g fat, 4 g saturated fat, 120 mg cholesterol, 450 mg sodium, 1 g dietary fiber, 16 g sugar

Adapted from "The New Easy," by Donna Hay (HarperCollins, 2015). © 2015, The Washington Post