All-American Mini Meatloaves for Two
A scaled-down, yet full-flavored take on a nostalgic classic.
Time
1 hr 5 minYield
Serves 2Why 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
Meatloaves
Instructions
Cook along with these step-by-step instructions
- For the glaze: Whisk all ingredients together in bowl.Recipe TipSweet-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.
- 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 TipDon’t skip wiping out the skillet or any residue in the pan could scorch and become bitter, imparting an off flavor to your loaves.
- 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 TipIf 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.
- 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.
- 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 TipMake sure to use all the glaze for the best flavor and shine!
