Small Meatloaf Recipe for Two

-

Small Meatloaf Recipe for Two

The perfect size meatloaf for 2-4 servings. Have this juicy meatloaf for dinner and have just enough leftovers the next day for a meatloaf sandwich.

small meatloaf recipe

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 lb. ground beef 85/15 blend
  • 1/2 Tbsp minced onion dried
  • 2 tsp garlic minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 egg or 1 Tbsp mayo
  • 1/4 cup breadcrumbs
  • 1/2 tsp Italian seasoning
  • 1 Tbsp steak sauce
  • 1 Tbsp ketchup
  • 1 Tbsp Worcestershire Sauce

Glaze

  • 1/4 cup ketchup
  • 1 Tbsp brown sugar
  • 1/2 Tbsp balsamic vinegar

Instructions

  1. Preheat oven to 350°F (175°C) and line a 8 x 8 baking dish with aluminum foil, parchment paper or a silicone baking mat. Set aside.
  2. In a bowl, combine the ground beef, minced onion, garlic, Italian seasoning, salt, pepper and egg and mix just until combined.
  3. Add in breadcrumbs, Italian seasonings, steak sauce, ketchup and Worcestershire sauce. Mix just until combined
  4. Form the meatloaf into one small loaf and place in the prepared baking dish.
  5. Place the meatloaf in the preheated oven and bake for 25 minutes.
  6. While the meatloaf is in the oven make the glaze. In a small bowl combine the ketchup, brown sugar and balsamic vinegar and whisk to combine.
  7. After 25 minutes, remove the meatloaf from oven and spoon glaze over top and sides of meatloaf. Then increase the oven temperature to 400°F and bake for an additional 5- 10 minutes or until the meatloaf reaches an internal temperature of 160°F when tested with an instant read digital thermometer. At this point the glaze should be set, but if not, place the meatloaf under the broiler (watching it carefully for 2-3 minutes).
  8. Remove the meatloaf from the oven and let it sit for 5 minutes before serving.

Notes

  • Store leftovers in a covered container in the refrigerator for up to 4 days.
  • To reheat, place a slice of meatloaf on a plate and dizzle a few drops of water on top. Microwave on high power for 60-90 seconds or until heated through.
  • You can also freeze the leftovers in an air-tight container for up to 3 months. 

Gail's Notes: I made this today and it's pretty darn tasty! I'll definitely be making this again again (and soon).

Recipe provided by iCookfortwo.com

Comments

Post a Comment

Popular posts from this blog

Zia's Sweet Italian Dressing (TNT/Gail's Version)

-
Image
Zia's Sweet Italian Dressing (TNT/Copycat Recipe) 1/4 cup sugar 1/4 cup Apple Cider Vinegar 1/3 cup Extra Virgin Olive Oil 1 tsp Balsamic Glaze ( optional; De Nigris is the brand I use ) 1 oz Water 1/2 Package of Good Seasons Italian Dressing mix (roughly 1 TBS) Heat vinegar and water. Add sugar to dissolve. Let cool (I put mine in the freezer for about 15 minutes--worked just fine to cool it down).  Once it is cool, add the olive oil, balsamic glaze (optional), and dressing mix.  Shake well and refrigerate for about an hour before serving. Gail's Notes:  This is my version of Zia's Sweet Italian Dressing that I just made and it is absolutely WONDERFUL!!! It is based on a recipe found here .  Note that I cut the ingredients in half (from the original recipe) because I wanted to make sure it tastes as good as it looks and man, it really does taste like Zia's Sweet Italian Dressing!  I will definitely keep this recipe handy (as I use Zia's dressi...
Read more

Schnucks St. Louis Salad (TNT)

-
Every time I bring this to a party, it gets rave reviews. This is truly wonderful (i t's the same St. Louis Salad served at Schnucks supermarket deli )! St. Louis Salad Recipe By : Schnucks 2 1/2 Cups Broccoli Flowerets 2 1/2 Cups Cauliflower Flowerets 1 Small Sweet Red Onion -- Peeled And Sliced 1 Cup Mayonnaise 1/2 Cup Parmesan Cheese -- Reggiano, If Avail 1/4 Cup Granulated Sugar 8 Slices Bacon, Cooked/Cooled -- Crumbled Salt And Pepper -- To Taste Put broccoli, cauliflower and red onion in a large salad bowl. Combine mayonnaise, cheese, bacon and sugar in another bowl; stir well. Pour mixture over vegetables and toss until all ingredients are well combined. Gail's Note :  Make ahead at least 3 hours ahead or better yet, the day before serving. 
Read more

Wolfgang Puck's Shrimp With Mustard (TNT)

-
Wolfgang Puck's Shrimp With Mustard   Recipe By : Wolfgang Puck Serving Size : 1 Preparation Time :0:00 Categories : Restaurant Recipe Seafood Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6-8 medium shrimp per person Salt and freshly ground pepper to taste 4 tablespoons mild-flavored oil, such as safflower 2 medium shallots minced 1 bunch fresh tarragon 1/2 cup dry sherry 1/2 cup heavy cream 1/2 pound unsalted butter, cut into small pieces 2 tablespoons Dijon mustard 1 tablespoon minced chives   Season shrimp with salt and pepper. Using 2 large sauté pans, heat the oil until it begins to smoke. Over high heat, sauté shrimp for 6-7 minutes. Transfer to warm plate and keep warm....
Read more