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Easy Savory Small Batch Meatloaf for Two

small batch meatloaf for two - featured image

A comforting and savory meatloaf recipe perfectly sized for two, featuring a moist texture and a tangy glaze. Ideal for small households or intimate dinners with simple ingredients and minimal fuss.

Ingredients

Scale
  • 1/2 pound (225g) ground beef (80/20 blend)
  • 1/4 cup (30g) panko breadcrumbs
  • 2 tablespoons (30ml) milk (whole or 2%)
  • 1 large egg, room temperature
  • 1/4 cup finely chopped onion (yellow or white)
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper, to taste
  • 2 tablespoons ketchup
  • 1 teaspoon brown sugar
  • 1 teaspoon yellow mustard

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the glaze by whisking together ketchup, brown sugar, and yellow mustard in a small bowl. Set aside.
  3. In a medium bowl, combine ground beef, panko breadcrumbs, milk, egg, chopped onion, minced garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently with hands or a fork, avoiding overmixing.
  4. Transfer the mixture into a mini loaf pan (around 5×3 inches) and gently press down to form a neat loaf without overflowing.
  5. Spoon the ketchup glaze evenly over the top of the meatloaf.
  6. Place the pan on the middle rack and bake for 40–45 minutes, or until the internal temperature reaches 160°F (71°C).
  7. Let the meatloaf rest for 5–10 minutes before slicing and serving.

Notes

Do not overmix the meat mixture to avoid a tough texture. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for safety and juiciness. Let the meatloaf rest after baking to redistribute juices. If mixture is too wet, add more panko; if too dry, add a splash more milk. Glaze should be applied early in baking for best caramelization.

Nutrition

Keywords: meatloaf, small batch, easy dinner, savory, ground beef, mini meatloaf, comfort food, quick recipe