Meatloaf For One
A juicy, tender meatloaf for one made with ground beef, sautéed onions and garlic, and topped with a sweet ketchup-molasses glaze. This small meatloaf recipe bakes in a small baking dish and serves one.
Servings: 1 serving
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 5x5-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.
Video
Notes
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 5x5-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.
To make a meatloaf for two, double the ingredients and use a larger baking dish. Extend the baking time to 40-45 minutes before adding the glaze. To ensure it's fully cooked, use a digital instant-read meat thermometer. The internal temperature should reach 165°F (74°C).
Nutrition
Serving: 1serving | Calories: 652kcal | Carbohydrates: 60g | Protein: 48g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 291mg | Sodium: 1595mg | Potassium: 1317mg | Fiber: 3g | Sugar: 33g | Vitamin A: 582IU | Vitamin C: 8mg | Calcium: 171mg | Iron: 8mg
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