Small Meatloaf Recipe (Meatloaf For Two)
This Small Meatloaf Recipe is a classic meatloaf for two scaled down so you’re not drowning in leftovers! It’s tender and juicy with plenty of onion and garlic then finished with a sweet and tangy ketchup glaze.
There’s one rule I have when it comes to cooking.
If there’s a certain food I hated as a child, I need to try it at least once as an adult because 9 times out of 10 it’s the cooking method I hate, not the food itself.
Take this Small Meatloaf Recipe as the perfect example.
Let me start off by saying – I hate meatloaf.
Growing up it was always a bland block of meat. Sorry, Mom. I know you tried your hardest.
So why is someone who hates meatloaf posting a recipe for meatloaf? Because you bet this is going to be the best meatloaf recipe ever if someone like me actually enjoys eating it.
It’s like making my pork chops with mushroom gravy. Hated pork chops as a kid but love them as an adult now that I know how to properly cook them.
Turns out I hated meatloaf because it was always dry and bland, but I promise you my meatloaf for two is anything but.
Comparing my small meatloaf recipe to others, I doubled the onion and garlic because I felt it didn’t have enough flavor with a standard amount for a 1 pound meatloaf recipe.
Plus the juices from the onion help contribute to a moist and tender texture. Win win.
On top is a sweet and tangy ketchup glaze to lock in even more moisture so the top doesn’t burn and dry out. Plus the acidity from the ketchup helps balance the richness from the fat.
No loaf pan needed either! All you do is shape your loaf directly onto a baking sheet. That way it bakes more evenly.
You can even make mini meatloaves by dividing the meat mixture in half and shaping two individual meatloaves.
To round out your Sunday supper meal, serve your small meatloaf with mashed potatoes for two, gravy without drippings, and green beans with almonds.
Ingredients For Small Meatloaf
To make your meatloaf recipe for two, you’ll need the following ingredients:
- Breadcrumbs: Used to absorb moisture so the meat doesn’t crumble and fall apart
- Milk: Used to make a paste called a panade (more on that below)
- Onion and garlic: Aromatics that add a ton of flavor
- Egg: Binds the meatloaf together
- Ketchup: Adds flavor and moistness
- Worcestershire sauce: Adds umami flavor so your meat isn’t one note
- Parsley: Adds freshness to a hearty dinner. You can also use 1 teaspoon dried Italian seasoning
- Salt and pepper: Necessary seasoning
- Ground beef: I used 80/20 ground beef (80% lean, 20% fat) because that’s often the most affordable.
- Brown sugar: Helps add caramelization to the glaze
What is a panade?
A panade is a paste made by mixing together a starch (breadcrumbs) and liquid (milk). Not only is a binder, it keeps meatloaf tender by coating the ground beef protein fibers, preventing them from tightening and drying out.
Making a panade ensures the breadcrumbs soak up the milk. If you add breadcrumbs directly to the beef they’d absorb the meat juices instead, resulting in a dry meatloaf.
How To Make Small Meatloaf Recipe
Ready to make your 1 pound meatloaf recipe? Here’s how:
- Stir together breadcrumbs and milk to form a paste.
- Mix in onion, garlic, egg, ketchup, Worcestershire sauce, parsley, salt, and pepper.
- Add ground beef then mix it all together with your hands.
- Form a loaf onto a foil-lined baking sheet.
- Whisk together ketchup, Worcestershire sauce, and brown sugar then brush on top of meatloaf.
- Bake at 350F for 40-45 minutes or until the internal temperature reaches 160F.
- Rest for at least 15 minutes before slicing.
Refrigerate leftover meatloaf for up to days.
What To Serve With Mini Meatloaf
As mentioned earlier I served my meatloaf with mashed potatoes, gravy, and green beans for a balanced dinner for two.
If you’re looking for another vegetable option, check out roasted brussels sprouts, roasted butternut squash, or even green onion salad.
Or sneak in more veggies with broccoli mashed potatoes.
I opted to make my gravy without drippings so I didn’t have to wait, but meatloaf does give off enough juices so you can make gravy from drippings. Or make mushroom gravy for some more meatiness.
Small Meatloaf FAQ
Meatloaf falls apart when it’s undermixed or you didn’t let it rest long enough before slicing. It’s also possible your onion wasn’t diced finely enough. The bigger chunks make it harder to bind.
Dry meatloaf is a result of overmixing or overbaking.
Yes! Assemble and shape your meatloaf then cover and refrigerate for up to 24 hours.
More Comfort Food Classics
If you enjoyed this meatloaf for two, you’ll also enjoy these other classic comfort foods for two:
- Small Pork Roast
- Instant Pot Pork Roast
- Stove Top Beef Stew
- Instant Pot Beef Stew
- Mac and Cheese For Two
- Shrimp Alfredo with Homemade Alfredo Sauce
Small Meatloaf Recipe
This Small Meatloaf Recipe is a classic meatloaf for two scaled down so you’re not drowning in leftovers! It’s tender and juicy with plenty of onion and garlic then finished with a sweet and tangy ketchup glaze.
Ingredients
- 1/3 cup fine breadcrumbs (not Panko)
- 1/4 cup whole milk, room temperature
- 1/2 cup finely diced yellow or white onion
- 2 garlic cloves, minced
- 1 large egg, room temperature
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh chopped parsley (or 1 teaspoon dried Italian seasoning)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 pound (16 ounces) 80/20 ground beef
- 1 teaspoon brown sugar
Instructions
- Preheat oven to 350F. Line a small baking sheet with aluminum foil.
- In a large bowl, mix together breadcrumbs and milk until a paste forms.
- Mix in onion, garlic, egg, 1 tablespoon ketchup, 2 teaspoons Worcestershire sauce, parsley, salt, and pepper directly into the breadcrumb mixture until smooth.
- Add the ground beef then mix with your hands until combined. You don't want to overmix it as it'll end up dry, but you don't want to undermix either or it'll fall apart.
- Transfer the meat to your baking sheet then form a loaf.
- In a small bowl, mix together the remaining 1 tablespoon ketchup, 1 teaspoon Worcestershire sauce, and brown sugar until smooth.
- Brush ketchup mixture on top of loaf. Bake for 40-45 minutes or until internal temperature reaches 160F. Rest for 15 minutes before slicing.
Refrigerate leftovers for up to 4 days.
Notes
- Serve with mashed potatoes for two, gravy without drippings, and green beans with almonds.
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Hi Cara,
I am so excited to see this recipe. The details about the bread crumb process, is amazing.
I do not have ground beef right now, but when I do have, I will make it.
I have a silicone pan that makes 6 mini loaves, I winged it with a DIY recipe, but was sweating it out, hoping the recipe would taste good. It did but having your recipe would be so wonderful to have.
As soon as I get the beef I will come back on and get the recipe, make it, and report back.
Thank you so much.
Shaping them in your mini loaf pan will work too! I’m not sure how many you’d get, but the cook time will likely be less given the smaller shape so don’t overbake them. I’d check the internal temperature after 20 minutes then go from there.