Tasty Meatloaf for Two

Here’s my tried-and-true meatloaf recipe, scaled down perfectly for two people. It’s got all the classic ingredients – ground beef, breadcrumbs, onions, and seasonings – topped with that traditional tangy glaze we all grew up with.

This smaller portion is just right for date night or a simple dinner at home. I make this version at least twice a month now that it’s just my husband and me at home, and we always have enough for sandwiches the next day. Because let’s be honest – meatloaf sandwiches might be even better than the original meal!

What Kind of Ground Beef Should I Use?

For a really good meatloaf, the 90/10 lean-to-fat ratio specified in this recipe is spot on, but you could go as far as 85/15 if you prefer a juicier result. While you might be tempted to use extra lean ground beef, try to avoid anything leaner than 90/10 as it can make your meatloaf too dry and crumbly. Ground chuck is a great choice for meatloaf because it has good flavor and just enough fat to keep things moist. If you’re buying from the meat counter, ask your butcher to grind the meat fresh – this will give you the best texture and taste. Just make sure your ground beef is well-chilled when you mix it, as this helps prevent the fat from melting too quickly during cooking.

Options for Substitutions

This meatloaf recipe is pretty forgiving and works well with several substitutions:

• Ground beef: You can swap the ground beef for ground turkey, pork, or a mix of meats. If using turkey, add 2 tablespoons of olive oil to keep it moist since it’s leaner than beef.
• Bread crumbs: Out of bread crumbs? Crushed crackers, rolled oats, or crushed corn flakes work great. Just use the same amount as called for in the recipe.
• Egg: As mentioned in the recipe, 1 tablespoon of mayonnaise works as an egg replacement. You can also use 1/4 cup of ricotta cheese or 3 tablespoons of milk mixed with 1 tablespoon of ground flax seeds.
• Steak sauce: BBQ sauce or additional Worcestershire sauce can replace the steak sauce. Use the same amount.
• Balsamic vinegar: Red wine vinegar or apple cider vinegar can work instead of balsamic. The flavor will be slightly different but still good.
• Italian herbs: If you don’t have an Italian herb blend, use any mix of dried oregano, basil, and thyme – about 1/6 teaspoon of each.

Watch Out for These Mistakes While Cooking

The biggest challenge when making meatloaf is overmixing the ingredients, which can lead to a dense, tough texture – instead, gently combine the ingredients just until they’re evenly distributed. Another common mistake is using lean ground beef (93/7 or leaner), as the lack of fat will result in a dry meatloaf – stick with 80/20 or 90/10 ground beef for the best balance of flavor and moisture. To ensure your meatloaf cooks evenly, avoid packing it too tightly in the pan, and use a meat thermometer to check that the internal temperature reaches 160°F rather than relying on cooking time alone. For the best flavor development, let your meatloaf rest for 10-15 minutes after removing it from the oven – this allows the juices to redistribute throughout the meat and makes slicing much easier.

What to Serve With Meatloaf?

When it comes to meatloaf, you really can’t go wrong with classic comfort food sides like creamy mashed potatoes or roasted garlic potatoes. A simple steamed vegetable like green beans or broccoli adds nice color to the plate and balances out the richness of the meat. If you want to keep things traditional but interesting, try serving your meatloaf with buttered corn on the cob or honey-glazed carrots – these sweet elements pair really well with the savory meat and tangy glaze. For a lighter option, a crisp garden salad with ranch dressing makes a great side dish too.

Storage Instructions

Keep Fresh: Your meatloaf will stay good in the fridge for up to 4 days when stored in an airtight container. This recipe is perfect for making ahead – the flavors actually get better after a day or two!

Freeze: If you want to save some for later, slice the cooled meatloaf and place it in a freezer-safe container with parchment paper between the slices. It’ll keep well in the freezer for up to 3 months. This is great for quick individual portions whenever you need them!

Reheat: To warm up your meatloaf, cover it with foil and pop it in the oven at 350°F for about 10-15 minutes, or microwave individual slices for 1-2 minutes. If reheating from frozen, thaw in the fridge overnight first. Add a splash of beef broth or water when reheating to keep it moist.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 70-80 g
• Fat: 60-70 g
• Carbohydrates: 40-50 g

Ingredients

For the meatloaf:

• 1 egg
• 1 tbsp steak sauce
• 1 tbsp Worcestershire sauce
• 1/2 tsp Italian herbs
• 1/4 tsp black pepper (freshly ground preferred)
• 1 lb ground beef (90/10 blend for best texture)
• 1 tbsp ketchup
• 2 tsp minced garlic (freshly minced for best flavor)
• 1/4 cup bread crumbs (Panko bread crumbs for a lighter meatloaf)
• 1/2 tbsp dried minced onion
• 1/2 tsp salt

For the glaze:

• 1/4 cup ketchup (I use Heinz ketchup)
• 1/2 tbsp balsamic vinegar
• 1 tbsp brown sugar

Step 1: Prepare the Meat Mixture

In a bowl, combine ground meat, minced onion, garlic, Italian seasoning, salt, pepper, and either an egg or 1 tablespoon of mayo.

Mix thoroughly to ensure all ingredients are well incorporated into the meat.

This mixture forms the base of your meatloaf, providing moisture and flavor.

Step 2: Add Breadcrumbs and Seasonings

Add breadcrumbs to the meat mixture, along with additional seasonings including steak sauce, ketchup, and Worcestershire sauce.

Mix everything together until the breadcrumbs and sauces are evenly distributed throughout the meat, enhancing the flavor and helping bind the loaf.

Step 3: Shape and Bake the Meatloaf

Form the mixture into two small loaves and place them into a baking dish.

Flatten and shape them as needed to ensure even cooking.

Bake the meatloaf at 350 degrees F for 25 minutes.

This initial bake will start the cooking process while firming up the loaves for glazing.

Step 4: Make the Glaze

While the meatloaf is baking, combine ketchup, brown sugar, and balsamic vinegar in a small bowl to create the glaze.

Stir until the sugar has dissolved and the mixture is smooth.

This glaze will add a sweet and tangy flavor to the meatloaf.

Step 5: Glaze and Finish Baking

After 25 minutes, remove the meatloaf from the oven and carefully spoon the glaze over the top and sides of each loaf.

Increase the oven temperature to 400 degrees F and return the meatloaf to the oven.

Bake for another 5 to 10 minutes, or until the internal temperature of the meatloaf reaches 160 degrees F and the glaze has set up and caramelized slightly.

Step 6: Serve

Once done, remove the meatloaf from the oven and let it rest for a few minutes to allow the juices to redistribute.

Serve hot, sliced into portions.

Enjoy your savory and glazed meatloaf as a hearty meal!