This post may contain affiliate links. Please read our disclosure policy.
A juicy meatloaf for one made with ground beef, sautéed onions and garlic, and a caramelized ketchup-molasses glaze. This small meatloaf is made from scratch and sized for one.
Featured Comment
“I made this for dinner tonight and it turned out perfect! This was the first time I’ve ever made meatloaf and I’m so happy this recipe ended up being so tasty. I will definitely make it again.”
– Diana
Quick Look
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Cool/Rest Time: 10 minutes
- Total Time: 1 hour 5 minutes
- Bakeware: 5-inch square baking dish
- Cook Method: Stovetop and oven
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Savory beef with sweet onion and garlic, earthy thyme, and a sweet, tangy ketchup-molasses glaze.
This individual meatloaf is one 6-ounce serving made from scratch, and it doubles easily for meatloaf for two.
Why You’ll Love This Small Meatloaf Recipe
Meatloaf was a Sunday meal at our house, a big loaf for the family with mashed potatoes and gravy on the side. This is that same meatloaf, made from scratch and sized for one person. It comes out of the oven with the glaze baked into a sticky, sweet crust at the edges and the inside tender all the way through, and one small loaf fills a dinner plate.
Six ounces of ground beef, a quarter of an onion, one clove of garlic, and a single egg make a loaf that holds together and slices clean. The glaze is ketchup and molasses stirred together in a small bowl, and the molasses is what gives it depth under the sweetness.
Three minutes at the stove make the difference. Sauté the onion and garlic before they go into the beef. Cooking them first softens the sharp edge raw onion carries and draws out its sweetness, and the whole loaf tastes deeper and more savory for it. That’s the flavor you remember from the meatloaf you grew up on.
Serve it with Mashed Potatoes For One and Sautéed Green Beans and you have a real dinner on the table.
For more single serving ground beef dinners, try my Turkey Meatloaf For One, Bacon Cheeseburger Meatloaf For One, and Slow Cooker Meatloaf For One.
Watch How To Make A Single Serving Meatloaf
Table of Contents
- Quick Look
- Why You’ll Love This Small Meatloaf Recipe
- Watch How To Make A Single Serving Meatloaf
- Ingredient Notes
- Recipe Variations
- How To Make Meatloaf For One
- Expert Tips
- Troubleshooting
- Make Ahead And Freezing Tips
- What To Serve With Meatloaf
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Meatloaf For One Recipe
Ingredient Notes
This meatloaf recipe for one person is made with ground beef, an egg, and pantry staples. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
Olive Oil: Used to sauté the onions and garlic before they go into the beef. Extra virgin is my preference for its richer flavor. Light olive oil or any neutral cooking oil works too.
Onion: Adds sweetness and moisture to the meatloaf. About a quarter of a medium yellow onion is what you need, and yellow gives you the most traditional flavor. Leftover onion goes into French Onion Soup For One.
Garlic: Lifts the flavor without overpowering the beef. Fresh is best. Pre-minced jarred garlic will work in a pinch, but it brings a duller, sometimes slightly bitter flavor.
Dried Thyme: The classic herb for meatloaf. It adds warmth and a subtle earthy note that pairs especially well with beef. If you have fresh thyme on hand, use about double the amount.
Kosher Salt and Black Pepper: Season both the vegetables while they cook and the meat mixture itself. Seasoning in layers builds deeper flavor than salting at the end.
Ground Beef: Six ounces of 85 to 90 percent lean ground beef gives you the best balance. Too lean and the meatloaf turns out dry. Too fatty and it gets greasy. Leaner blends will still work if that’s what you have, but expect a firmer texture. Leftover ground beef is perfect for Taco Soup For One or Small Batch Lasagna Rollups.
Worcestershire Sauce: Adds a deep, savory tang that seasons the beef from the inside out. A little goes a long way.
Large Egg: Binds the meat, breadcrumbs, and vegetables together so the meatloaf holds its shape when sliced.
Breadcrumbs: Use either homemade breadcrumbs or store-bought. Breadcrumbs absorb moisture from the egg and meat juices during baking, which is what keeps the meatloaf tender rather than dense and tough.
Ketchup: The base of the glaze. Use a good-quality ketchup since it’s the dominant flavor in the topping.
Molasses: Adds depth and a gentle bitter-sweet edge that balances the ketchup. Unsulphured regular molasses is what I use. Skip blackstrap, which is too strong and will take over the flavor.
Recipe Variations
Here are four ways to change this mini meatloaf recipe: bake it in a muffin tin, add cheese, swap the glaze, or make it with turkey.
Mini Meatloaf Muffins
Divide the mixture between 3 cups of a greased standard muffin tin. Bake at 350°F (177°C) for 18 to 20 minutes, spoon the glaze over the tops, and bake 5 minutes more, until the centers reach 165°F (74°C).
Cheesy Meatloaf
Mix ¼ cup of shredded cheddar, mozzarella, or pepper jack into the meat mixture before shaping. The cheese melts into pockets throughout the loaf as it bakes.
BBQ Meatloaf
Replace the ketchup-molasses glaze with ¼ cup of barbecue sauce, or use my Small Batch BBQ Sauce. It gives the meatloaf a smoky, tangy finish.
Turkey Meatloaf
Ground turkey needs different seasonings than beef to taste its best, so I developed a separate Turkey Meatloaf For One with Italian seasoning, Parmesan, and a brown sugar glaze. Start there if turkey is what you have.
Looking for more easy dinner ideas for one? Start here with our 35 favorite single serving dinners.
How To Make Meatloaf For One
These step-by-step photos and instructions show how to make a small meatloaf. Full ingredient amounts are in the recipe card below.
- Cook the vegetables. Heat the olive oil in a small skillet over medium heat. Add the chopped onion and cook for 2 minutes, then add the garlic, thyme, salt, and pepper. Cook for another minute until the onion is soft and the garlic is fragrant. Set aside to cool slightly.
- Mix the meatloaf. In a medium bowl, combine the ground beef, cooked vegetables, Worcestershire sauce, egg, and breadcrumbs. Mix gently with a large spoon just until everything is combined. Overmixing packs the meat too tightly and makes the meatloaf dense.
- Shape and place in the baking dish. Shape the meat mixture into an oval loaf, about 1 to 1½ inches thick. Place it in a lightly greased 5×5-inch baking dish, leaving a little space around the edges so the sides can caramelize as it bakes.
- Bake. Bake at 350°F (177°C) for 30 minutes.
- Make the glaze and finish baking. Whisk together the ketchup and molasses in a small bowl. After the first 30 minutes, remove the meatloaf from the oven and spoon the glaze over the top. Return it to the oven and bake for another 15 minutes, 45 minutes total, until the glaze is set and the internal temperature reaches 165°F (74°C).
- Rest before slicing. Remove the meatloaf from the oven and cover it loosely with aluminum foil. Let it rest for at least 10 minutes before slicing. Resting lets the juices settle back into the meat instead of running out onto the plate when you cut it.
Expert Tips
Sauté the onions and garlic first. Raw onion makes meatloaf watery and sharp. Two minutes in the skillet mellows the flavor and removes excess moisture.
Use a 5-inch baking dish. A 5×5-inch square baking dish is the right size for a single serving. A small sheet pan works too and gives you more caramelized edges.
Keep the loaf 1 to 1½ inches thick. The 45-minute bake time is built for that thickness. A taller, narrower loaf needs more time in the middle and the glaze can darken before the center is done.
Bake it uncovered. Covering the dish traps steam, so the sides stay pale and the glaze never caramelizes.
Add the glaze for the last 15 minutes only. The molasses and ketchup are mostly sugar, and a full 45 minutes in the oven burns it. Spooned on after the first 30 minutes, it sets into a sticky, caramelized topping.
Check the internal temperature. Ground beef is safely cooked at 165°F (74°C). An instant-read thermometer takes the guesswork out of it.
Troubleshooting
If your meatloaf didn’t turn out quite the way you wanted, here’s how to correct it.
Why is my meatloaf dry?
Dry meatloaf comes from overbaking or from beef that’s too lean. Remove it from the oven as soon as the internal temperature reaches 165°F. If the texture is still dry, check your ground beef, blends above 90 percent lean don’t have enough fat to stay moist through the full bake.
Why is my meatloaf pink inside?
Ketchup in the glaze can make the meat look pink even when fully cooked. Use a thermometer. If the center reads 165°F, the meatloaf is done regardless of color. Below 165°F, return it to the oven for 5 to 10 minutes and check again.
Why did my meatloaf fall apart when I sliced it?
Meatloaf falls apart when the mixture had too much liquid or the meat was packed too loosely into the dish. The egg and breadcrumbs are what hold the loaf together, and they need a firm, even shape to set around. Press the mixture in firmly and evenly before baking.
Why is my meatloaf dense and tough?
Dense meatloaf that’s hard to slice usually means the meat was overworked. Overmixing tightens the proteins so they seize up during baking. If the raw mixture looks smooth and paste-like rather than rough and textured, it’s been mixed too long.
Make Ahead And Freezing Tips
- Prepare ahead. You can make the meatloaf mixture up to one day before baking. Shape it into the loaf, place it in the baking dish, cover, and refrigerate. Bake as directed when you’re ready.
- Freeze unbaked. Shape the meatloaf, wrap it tightly in plastic wrap, and place it in a freezer-safe bag. Freeze for up to one month. Thaw overnight in the refrigerator, then bake as directed.
- Freeze baked. Let the baked meatloaf cool completely. Wrap it in foil or plastic wrap, then place it in a freezer-safe bag. Freeze for up to one month. Thaw overnight in the refrigerator and reheat in a 325°F (163°C) oven until warmed through.
- Refrigerate leftovers. Store leftover slices in an airtight container for up to 3 days. Reheat in a 325°F (163°C) oven, or in a skillet over medium-low heat with a splash of water to keep the slices moist.
What To Serve With Meatloaf
These are the simple sides for meatloaf I reach for most, each one made for one person.
Frequently Asked Questions
A single serving meatloaf baked at 350°F (177°C) takes about 45 minutes total. Bake for 30 minutes, then add the glaze and bake another 15 minutes, until the internal temperature reaches 165°F (74°C).
Ground beef meatloaf is fully cooked at 165°F (74°C). Insert an instant-read thermometer into the center of the loaf, remove it from the oven at 165°F, and let it rest for 10 minutes before slicing.
A 5×5-inch baking dish is the right size for this single serving meatloaf. A 4×6-inch dish also works. A small sheet pan is another option and gives you extra caramelized edges.
Ground beef with an 85 to 90 percent lean-to-fat ratio gives the best balance of flavor and moisture. Leaner meats like ground turkey or chicken can turn out dry. Fattier blends can turn greasy.
Let meatloaf rest for at least 10 minutes under a loose cover of foil. Resting allows the juices to settle back into the meat, so it stays tender and doesn’t dry out when sliced.
Yes, to make meatloaf for two, double all the ingredients and use a larger baking dish. Extend the first bake to 40 to 45 minutes before adding the glaze, then bake another 15 minutes, until the internal temperature reaches 165°F (74°C).
One serving of meatloaf is 4 to 6 ounces of raw meat per person. This recipe uses 6 ounces of ground beef for one generous single serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Did you make this meatloaf for one? I’d love to hear how it turned out. Leave a rating and a comment below.
Meatloaf For One
Watch How To Make This
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 ounces chopped onions
- 1 clove garlic -minced
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 6 ounces ground beef
- ½ teaspoon Worcestershire sauce
- 1 large egg
- 3 tablespoons breadcrumbs
For the glaze
- ¼ cup ketchup
- 1 tablespoon molasses
Instructions
- Preheat the oven to 350°F (177°C).
- Heat the olive oil in a small skillet over medium heat. Add the onion and cook 2 minutes.
- Add the garlic, thyme, salt, and pepper. Cook 1 minute more, then remove from heat.
- In a medium bowl, combine the ground beef, cooked vegetables, Worcestershire sauce, egg, and breadcrumbs. Mix gently until just combined.
- Shape into an oval loaf about 1 to 1½ inches thick. Place in a lightly greased 5×5-inch baking dish.
- Bake for 30 minutes.
- Whisk together the ketchup and molasses in a small bowl.
- Spoon the glaze over the meatloaf and bake 15 minutes more, until the internal temperature reaches 165°F (74°C).
- Cover loosely with foil and let rest 10 minutes before slicing.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
My mother used to make the most delicious meatloaf and I have longed for it ever since she passed. Reading through your ingredients list I recognized it as exactly my mother’s!
I cannot thank you enough for this!! It’s meatloaf, mashed potatoes, and sauteed green beans for me tonight. Thank you again, Joanie!
What a wonderful thing to hear. I’m so glad this brought your mother’s meatloaf back to you. Enjoy every bit of your dinner tonight.
The flavor of this didn’t work for me, I don’t think the thyme jived with the other ingredients. I also only put 1/3 to 1/2 of the topping on.
The ratios here are great though and the meatloaf came out super moist with a little crust on the bottom. Great starter recipe for Meatloaf for One and obviously fully customizable to individual tastes!
I appreciate the honest feedback. Thyme really comes down to personal taste, so it’s easy to cut back or swap it for something you like better next time.
Question…can this be cooked in the air fryer ?
I’ve always made this one in the oven, so that’s the version I know inside and out. Baked in a 5×5 dish at 350, it turns out just right. You’re welcome to try it in the air fryer, but you’d have to experiment since I haven’t tested it that way. If you do give it a go, I’d love to hear how it turns out.
Love this recipe. So easy and tasty.
Thank you! I’m so glad you enjoyed it.
Thank you for the recipe. Since we love meatloaf sandwiches, I doubled the ingredients and baked it in a loaf pan. Fabulous for dinner and sandwiches.
This sounds really good and I will be trying it soon. I don’t often make meatloaf, and when I make it for my family, it is a big blob of meat and seems to take forever to cook. I always feel like it’s not done enough, so I think the small portion meatloaf will cookies easily, and will have those brown edges. I have made many of your recipes and they have all been good.
I’m so glad you’ve been enjoying the recipes! You’re absolutely right, the smaller size cooks more evenly and gives you those nice browned edges without taking as long. I hope you love it!
This was another easy and delicious. I shaped it in a loaf and baked it on a tray. The only change I would make is reduce the amount of topping. Was too much for my taste. (Note – the topping tasted good; was just too much forme) However, this meat loaf was big enough that I was able to get TWO meals out of it!
I’m glad you enjoyed it and appreciate you sharing your feedback about the topping. Thanks for taking the time to comment.
I substituted 16 oz of 93% lean turkey instead of 12 oz ground beef. Since I served it with gravy, I left the salt and the glaze out of the recipe. It was very tasty. The onions, garlic, thyme, and Worcestershire sauce made for great flavor. Tomorrow, we’re having cold meatloaf sandwiches. Thank you for this recipe. It’s a keeper.
I’m so happy you enjoyed it. Thanks so much for your feedback.
Did not care for thyme. Will leave out next time. Also too much topping for my taste which I will adjust next time. Notice I said next time. Yes, will try again. And notice there is very little I don’t like or would change on these recipes on this site!
Thanks for sharing your thoughts. Leaving out the thyme and adjusting the topping is an easy way to make it suit your taste, and I’m glad to hear you’ll be making it again.
In your opinion, would the meatloaf be better frozen first or baked first then frozen?
Both work well, so it really comes down to what’s most convenient for you.
If you’re planning ahead, freezing the meatloaf before baking is a great option. You can shape it, wrap it tightly, freeze it for up to a month, then thaw it overnight in the refrigerator and bake as directed.
If you’ve already baked it, that freezes well too. Let it cool completely, wrap it tightly, and freeze for up to a month. When you’re ready to eat it, reheat it in the oven until warmed through.
Fantastic! I added grated carrot; used 1 can ( very well drained of Ro-Tel) to mixture, added couple strips of bacon on top and added homemade BBQ sauce on top within last minutes of cooking. Other ingredients where the same.
That sounds wonderful. I love hearing how you made it your own, and I’m so glad it turned out well for you. Thanks so much for sharing how it worked out.
Love these, my mom shaved carrots into hers aswel then packed the mix into glass custard cups. Foil or Parchment paper on a. Rimmed baking sheet invert the meatloafs and bake.