Glazed Mini Meatloaves for Two
Two individual meatloaves with a tangy ketchup glaze, roasted alongside potatoes. All the comfort, a fraction of the time.
Pan: Quarter sheet pan lined with foil
Why it works for two
A standard meatloaf takes over an hour and feeds a crowd. Shaping half a pound of beef into two small loaves cuts the baking time to about 25 minutes and gives everyone their own crispy-edged portion.
Method
- Heat the oven to 400°F. If making potatoes, spread them on one side of the pan and roast for 10 minutes while you mix the meatloaves.
- In a bowl, stir the breadcrumbs and milk together and let sit for 2 minutes. Add the egg yolk, onion, Worcestershire, garlic powder, salt and pepper.
- Add the meat and mix gently with your fingertips just until combined. Shape into two loaves about 4 inches long.
- Place the loaves on the pan next to the potatoes. Stir the glaze ingredients together and brush over the loaves.
- Bake for 22–25 minutes, until the centers reach 160°F (165°F for turkey). Rest for 5 minutes before serving.
Skill spotlight: Mixing ground meat gently
Overworking ground meat makes it dense and tough. Mix with a light touch and stop as soon as the seasonings are evenly distributed.
📏 Scaling & planning
- Use the leftover egg white in tomorrow's scrambled eggs or omelet.
- For four, double the recipe and bake four mini loaves.
🥡 If there's any left
- A cold meatloaf sandwich with mustard is a classic next-day lunch.
- Freeze cooked, cooled loaves for up to 3 months.
Want to learn more techniques? Visit our kitchen skills guide.
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