Small Meatloaf Recipe – Made With One Pound Of Ground Beef

Although meatloaf is one of the most popular comfort foods, it is hard to find a small size recipe designed to feed 2 people. Most standard recipes are constructed to feed an entire family of 6-8 individuals.

Therefore, I have spent that last several months developing a recipe that is not only smaller in size, but one that turns out perfect every time. Moist and delicious meatloaf that is full of flavor and one that won’t fall apart when sliced.

It is the perfect Fall or Winter dinner recipe when the weather turns colder. However you can also enjoy a leftover meatloaf sandwich the next day, as this recipe is intentionally designed to give you enough for 4 generous servings.

Although we could make my Meatloaf Muffins recipe and have two individual servings but no leftovers, there are many times when having leftovers on hand is desired. And I think most of us would agree, meatloaf is one of those recipes.

Whether you choose to enjoy another slice of meatloaf with your favorite potato and vegetable dish for dinner, or place the slice between two pieces of toasted bread for lunch the next day there is just something about enjoying a slice of meatloaf one extra day.

However, this is also a great recipe to make when you are having a couple of guests over for dinner. Everyone can enjoy a generous slice and you won’t have to worry about storing any leftovers.

What Type of Ground Beef To Use To Make Meatloaf

The best type of ground beef for meatloaf is 85/15 lean to fat ratio ground beef. This ratio provides a good balance of fat and lean meat, which will result in a juicy and flavorful meatloaf.

However, be sure to avoid using ground beef that is too lean, such as 90/10 or 93/7. These leaner meats do not have enough fat content and therefore you risk the chance that your meatloaf will turn out dry and crumbly.

Although if you do want to use a lean meat to make meatloaf, make this Barbecue Chicken Meatloaf instead. It is full of flavor and the meat stays nice and moist.

Best Way To Flavor Meatloaf

Although there are several ways to flavor meatloaf, a combination of vegetables, spices and sauces provide the best results.

1. Vegetables: Add diced onion and minced garlic to provide the meat with bold, pungent flavors. You do not need to saute the onions first, as they will provide more flavor if they are added to the beef in their raw state.

2. Seasoning: A little salt and pepper goes a long way in providing the meat with great flavor. In fact, not overpowering the mixture with various seasonings will allow the natural flavor of the beef to shine through.

However a little Italian seasoning will also be added so that there is just a slightly earthy flavor in each bite. Although if your Panko breadcrumbs are already seasoned with Italian flavors, you can skip the Italian seasoning if you prefer.

3. Sauces: Instead of simply using ketchup to add moisture and flavor to the meat, a combination of sauces are used. Equal amounts of ketchup, steak sauce and Worcestershire sauce are used in this small meatloaf recipe.

These three sauces not only provide the needed liquid base to keep the meatloaf moist, each one also presents a unique flavor to the mix.

The Keys To Keeping Meatloaf Moist

Use a higher-fat content meat. The leaner the meat, the dryer the meatloaf will be. For a moist meatloaf, use a ground beef with at least 15% fat. You can also mix ground beef with ground pork or veal, which will add extra fat and flavor.

Add moisture to the meat mixture. Eggs, ketchup, steak sauce, and Worcestershire sauce are all great ways to add moisture and flavor to meatloaf.

Don’t overmix the meat mixture. Overmixing can make the meat tough and dry. Mix the ingredients just until they are combined.

Form the meatloaf into a free form loaf shape. This will help the meatloaf to cook evenly and prevent the edges from drying out.

Add a glaze. This will help trap the moisture inside. However it will also add great flavor to the outer edges.

Don’t overcook the meatloaf. Use an instant read digital thermometer to ensure the meatloaf doesn’t cook too long. Remove the meatloaf from the oven when it reaches 160 degrees Fahrenheit.

Let it rest. Once the small meatloaf comes out of the oven let it rest for a few minutes before serving. This will help the juices to redistribute and keep it nice and moist.

Common Dietary Substitutions

• Gluten Free – use gluten free breadcrumbs and ensure that the ketchup, steak sauce and Worcestershire sauce are also gluten-free.

• Egg Free – use 1 Tablespoon of plant-based mayo as a substitute for the egg.

Small Meatloaf Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 lb. ground beef 85/15 blend
• 1/2 Tbsp minced onion dried
• 2 tsp garlic minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg or 1 Tbsp mayo
• 1/4 cup Panko breadcrumbs
• 1/2 tsp Italian seasoning
• 1 Tbsp steak sauce
• 1 Tbsp ketchup
• 1 Tbsp Worcestershire Sauce

Glaze Ingredients

• 1/4 cup ketchup
• 1 Tbsp brown sugar
• 1/2 Tbsp balsamic vinegar

INSTRUCTIONS

Preheat oven to 350°F (175°C) and line a 8 x 8 baking dish with aluminum foil, parchment paper or a silicone baking mat. Set aside.

In a bowl, combine the ground beef, minced onion, garlic, salt, pepper and egg and mix just until combined.

Add in breadcrumbs, Italian seasonings, steak sauce, ketchup and Worcestershire sauce. Mix just until combined.

Form the meatloaf into one small loaf and place in the prepared baking dish. Place the meatloaf in the preheated oven and bake for 25 minutes.

While the meatloaf is in the oven make the glaze. In a small bowl combine the ketchup, brown sugar and balsamic vinegar and whisk to combine.

After 25 minutes, remove the meatloaf from oven and spoon glaze over top and sides of meatloaf. Then increase the oven temperature to 400°F and bake for an additional 5-10 minutes.

How To Know When Meatloaf Is Done

Once the meatloaf reaches an internal temperature of 160°F when tested with an instant read digital thermometer it is ready to come out of the oven.

However, if the glaze is not yet set and firm place the meatloaf under the broiler (watching it carefully for 2-3 minutes).

Remove the meatloaf from the oven and let it sit for 5 minutes before serving.

Enjoy! Mary

Follow My Facebook Page For Great Recipes For Two! I Cook For Two Facebook Page

To receive FREE recipes delivered directly to your email, be sure to sign up for the iCookfortwo newsletter. A sign up form is located in the middle of this article. If you have any questions, comments, or want to submit an idea for a recipe for two, feel free to email at mary@icookfortwo.com