Fruit Meatloaf

I like this recipe because it's so flexible; as long as you get the proportions correct for the major ingredients you can vary just about everything else to tweak the flavors.

1-1/2 lbs ground meat; it can be all beef or mostly beef plus pork and/or lamb. If you use all beef make sure it's not more than 75% lean
1 cup panko breadcrumbs
3 handfuls dried fruits; I like a combination of raisins, apricots, and prunes. Chop larger fruits into raisin-sized pieces
1 Tbsp jam or fruit preserves, any flavor
1/4 tsp fresh-ground cinnamon
1 Tbsp garlic powder
1 tsp hot paprika
1/2 tsp ground cumin
(all the dry spices can be adjusted or substituted to taste, but the cinnamon helps bring out the fruit flavors and hot paprika or something else spicy makes a great contrast to the sweetness)
generous pinch kosher salt
1 egg

Preheat oven to 325F. Combine all ingredients in a large bowl, take off your rings, and mix thoroughly by hand. Press into a small loaf pan or other oven-safe dish. Use less than the entire vessel if necessary to make the loaf at least 2 inches thick. Bake for 1 hour.

Allow to cool for at least 20 minutes before serving.