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A juicy, tender meatloaf for one made with ground beef, sautéed onions and garlic, and finished with a sweet ketchup-molasses glaze. This small meatloaf recipe bakes in a small baking dish.
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
- Bake Time: 45 minutes
- Bakeware: 5-inch square baking dish
- Cook Method: Bake at 350°F (177°C).
- Servings: 1 (easily doubles for 2)
- Difficulty: Easy
This recipe yields a single, juicy 6-ounce meatloaf with a caramelized ketchup-molasses glaze.
Why This Meatloaf For One Recipe Works
Meatloaf was always a Sunday meal at our house. I’d make a big loaf for the family, with mashed potatoes and gravy on the side. This is that same meatloaf, scaled down to a single serving. Juicy, tender, with a sweet and tangy ketchup-molasses glaze that caramelizes around the edges.
There’s one step that makes all the difference in a good meatloaf and it takes about three minutes. Sauté the onions and garlic before you mix them into the beef. It matters. Raw onion in meatloaf ends up sharp and a little watery. A few minutes in the skillet mellows the bite, pulls out the natural sweetness, and gives you a deep savory 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 comfort foods, try my Turkey Meatloaf For One, Bacon Cheeseburger Meatloaf For One, and Slow Cooker Meatloaf For One.
Watch How To Make A Small Meatloaf
Table of Contents
Ingredient Notes
If you have any ingredients leftover from this small meatloaf recipe, 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. Two ounces, or about a quarter of a medium onion, is the right amount for one serving. Yellow onion gives you the most traditional flavor. Leftover onion goes into French Onion Soup For One beautifully.
Garlic: One clove is enough to lift 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: A half teaspoon 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. One large egg is the right ratio for six ounces of meat.
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
This mini meatloaf recipe is easy to make your own. Here are a few reliable ways to change it up.
Turkey Meatloaf: Ground turkey works well in a meatloaf, but it needs different seasonings than beef to shine. I’ve developed a separate Mini Turkey Meatloaf recipe with Italian seasoning, Parmesan, and a brown sugar glaze that brings out the best in turkey. Start there if that’s what you want to make.
Cheesy: Mix a quarter cup of shredded cheddar, mozzarella, or pepper jack into the meat mixture before shaping. The cheese melts into pockets throughout the meatloaf as it bakes.
BBQ: Replace the ketchup-molasses glaze with your favorite barbecue sauce or try my homemade BBQ sauce. It gives the meatloaf a smoky, tangy finish.
Muffin Tin Mini Meatloaf: Divide the mixture between three cups of a greased muffin tin instead of using a baking dish. Bake at 350°F for 18 to 20 minutes, then add the glaze and bake another 5 minutes.
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 this individual 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, until the glaze is glossy 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.
Don’t overmix the meat. Mix just until the ingredients are combined. The more you work the meat, the denser and tougher the finished meatloaf will be.
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.
Shape the loaf, don’t pack it. Gently press the meat into an oval about 1 to 1½ inches thick. Packing the meat makes the finished loaf dense.
Check the internal temperature. Ground beef is safely cooked at 165°F (74°C). An instant-read thermometer takes the guesswork out of it.
Let it rest. Cover the meatloaf loosely with foil for 10 minutes before slicing. Cutting into it too early lets the juices run out onto the plate instead of staying in the meat.
Save the glaze for the last 15 minutes. Adding the glaze at the start burns it. Spoon it on after the first 30 minutes for that glossy, caramelized finish.
Troubleshooting
Why is my meatloaf dry?
Dry meatloaf comes from overbaking or meat that’s too lean. Pull 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?
The egg and breadcrumbs are what hold the meatloaf together. If the loaf is falling apart, the mixture may have had too much liquid, or the meat was packed too loosely into the dish. Press it in firmly and evenly before baking.
Why is my meatloaf dense and tough?
Dense meatloaf that’s hard to slice usually means the proteins seized up during baking. This happens when the meat is overworked. If you notice 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. Reheat in a 325°F (163°C) oven until warmed through.
Serving Suggestions
Pair this meatloaf for one with simple sides that complement its rich, savory flavor.
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). Use an instant-read thermometer inserted into the center of the loaf to check. 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. Double all the ingredients and use a larger baking dish. Extend the first bake time to 40 to 45 minutes before adding the glaze, then bake another 15 minutes until the internal temperature reaches 165°F (74°C).
A standard 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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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. Spoon 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.
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.