Mini Meatloaf for Two
A small batch meatloaf baked in mini form for quick cooking and tender texture. It is perfect for couples or a single serving with light leftovers. The glaze adds a sweet and savory finish.
Servings: 2
Equipment
- Small loaf pan or sheet pan
- Mixing bowl
- Fork or spatula
- Brush or spoon for glaze
- Meat thermometer (optional but useful)
Ingredients
- For the Meatloaf
- 1 lb ground beef 90/10 or 85/15
- 2 tsp minced garlic
- 1 tbsp minced onion fresh or dried
- 1 egg or 1 tbsp mayonnaise
- 1/4 cup breadcrumbs or crushed crackers
- 2 tbsp milk or broth
- 1/2 tsp Italian seasoning
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Glaze
- 1/4 cup ketchup
- 1 tbsp brown sugar
- 1/2 tbsp balsamic or apple cider vinegar
Instructions
- Preheat oven to 350°F.
- Add the beef to a bowl and break it up gently with a fork.
- Stir in garlic, onion, salt, pepper, egg or mayo, breadcrumbs, and milk.
- Add Worcestershire sauce, ketchup, and seasoning. Mix lightly until combined.
- Shape into two small loaves and place on a loaf pan or sheet pan.
- Bake for 20 to 25 minutes.
- Stir glaze ingredients together.
- Brush glaze over the top and sides of the loaves.
- Raise heat to 400°F and bake for 5 to 10 more minutes or until the internal temperature reaches 160°F.
- Rest for 5 minutes before slicing.
Notes
Use mayo if you want extra moisture.
Do not press the meat too hard while shaping.
A sheet pan gives crisper edges while a loaf pan gives softer texture.
Add 1 extra tablespoon of milk if using ground turkey or chicken.
Do not press the meat too hard while shaping.
A sheet pan gives crisper edges while a loaf pan gives softer texture.
Add 1 extra tablespoon of milk if using ground turkey or chicken.