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Cooking for Two
Recipe
1 hr 5 min

All-American Mini Meatloaves for Two

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All-American Mini Meatloaves for Two

A scaled-down, yet full-flavored take on a nostalgic classic.

Time

1 hr 5 min

Yield

Serves 2

Why This Recipe Works

For a scaled-down but full-flavored take on this comfort-food classic, we wanted to make single-serving individual meatloaves. We started with tender meatloaf mix; panko bread crumbs, milk, and an egg yolk helped to bind the mixture and added richness and moisture. Sautéed onion, garlic, Worcestershire sauce, mustard, and herbs mixed in with the meat gave us a flavorful loaf, and a classic sweet and tangy ketchup glaze pulled the flavors together. To keep things simple, we pressed the mixture into two free-form loaves by hand, browned them in a skillet, and cooked them through in the oven. Meatloaf mix is a combination of equal parts ground beef, pork, and veal and is available in most grocery stores. If you can’t find meatloaf mix, substitute 8 ounces each of ground pork and 90 percent lean ground beef.

Ingredients

Glaze

¼ cup ketchup
2 tablespoons packed light brown sugar
2 teaspoons cider vinegar

Meatloaves

4 teaspoons vegetable oil
⅓ cup finely chopped onion
1 small garlic clove, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
½ cup panko bread crumbs
¼ cup minced fresh parsley
3 tablespoons whole milk
2 tablespoons Worcestershire sauce
1 large egg yolk
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
1 pound meatloaf mix

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. For the glaze: Whisk all ingredients together in bowl.
    Recipe Tip
    Sweet-tart ketchup is a no-brainer for a meatloaf glaze but a touch of brown sugar and cider vinegar—both pantry ingredients—go far in creating a deeper, more complex glaze.
  2. For the meatloaves: Adjust oven rack to middle position and heat oven to 350 degrees. Heat 2 teaspoons oil in 10‑inch ovensafe nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds; transfer to large bowl. Wipe skillet clean.
    Recipe Tip
    Don’t skip wiping out the skillet or any residue in the pan could scorch and become bitter, imparting an off flavor to your loaves.
  3. Stir panko, parsley, milk, Worcestershire, egg yolk, mustard, salt, and pepper into onion mixture. Using hands, gently mix in meatloaf mix until thoroughly combined. Divide mixture into 2 equal portions and press each portion into small oval loaf.
    Recipe Tip
    If it’s not already a staple in your pantry, panko is a worthy addition. It can be used to create crispy coatings for fried foods, flavorful breadcrumb toppings, and in a panade, as we use it here, where it provides a clean, neutral flavor and non-gummy texture.
  4. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until just smoking. Gently place meatloaves in skillet and cook until well browned on first side, 2 to 3 minutes. Carefully flip meatloaves, neaten edges with 2 spatulas, and cook until lightly browned on second side, about 2 minutes.
  5. Brush meatloaves with glaze and transfer skillet to oven. Bake until meatloaves register 160 degrees, 20  to 30  minutes. Transfer meatloaves to serving platter and let rest for 5 minutes before serving.
    Recipe Tip
    Make sure to use all the glaze for the best flavor and shine!

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All-American Mini Meatloaves for Two

Recipe By

Published on August 7, 2024

Time

1 hr 5 min

Yield

Serves 2

All-American Mini Meatloaves for Two

Ingredients

Glaze

¼ cup ketchup2 tablespoons packed light brown sugar2 teaspoons cider vinegar

Meatloaves

4 teaspoons vegetable oil⅓ cup finely chopped onion1 small garlic clove, minced1 teaspoon minced fresh thyme or ¼ teaspoon dried½ cup panko bread crumbs¼ cup minced fresh parsley3 tablespoons whole milk2 tablespoons Worcestershire sauce1 large egg yolk1 tablespoon Dijon mustard¼ teaspoon salt¼ teaspoon pepper1 pound meatloaf mix

Instructions

  1. For the glaze: Whisk all ingredients together in bowl.
    Recipe Tip
    Sweet-tart ketchup is a no-brainer for a meatloaf glaze but a touch of brown sugar and cider vinegar—both pantry ingredients—go far in creating a deeper, more complex glaze.
  2. For the meatloaves: Adjust oven rack to middle position and heat oven to 350 degrees. Heat 2 teaspoons oil in 10‑inch ovensafe nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds; transfer to large bowl. Wipe skillet clean.
    Recipe Tip
    Don’t skip wiping out the skillet or any residue in the pan could scorch and become bitter, imparting an off flavor to your loaves.
  3. Stir panko, parsley, milk, Worcestershire, egg yolk, mustard, salt, and pepper into onion mixture. Using hands, gently mix in meatloaf mix until thoroughly combined. Divide mixture into 2 equal portions and press each portion into small oval loaf.
    Recipe Tip
    If it’s not already a staple in your pantry, panko is a worthy addition. It can be used to create crispy coatings for fried foods, flavorful breadcrumb toppings, and in a panade, as we use it here, where it provides a clean, neutral flavor and non-gummy texture.
  4. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until just smoking. Gently place meatloaves in skillet and cook until well browned on first side, 2 to 3 minutes. Carefully flip meatloaves, neaten edges with 2 spatulas, and cook until lightly browned on second side, about 2 minutes.
  5. Brush meatloaves with glaze and transfer skillet to oven. Bake until meatloaves register 160 degrees, 20  to 30  minutes. Transfer meatloaves to serving platter and let rest for 5 minutes before serving.
    Recipe Tip
    Make sure to use all the glaze for the best flavor and shine!
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