Meatloaf is a classic comfort food that combines seasoned ground meat with flavorful binders, baked to tender perfection. This recipe for two is ideal for a cozy dinner, offering all the deliciousness of a traditional meatloaf in a perfectly portioned size that reduces leftovers and waste.
Ingredients
- ½ pound (225 g) ground beef (80% lean)
- ¼ pound (115 g) ground pork or turkey (optional, for added flavor)
- ¼ cup (30 g) breadcrumbs
- ¼ cup (60 ml) milk
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- 2 tablespoons ketchup
- 1 teaspoon brown sugar
- ½ teaspoon vinegar (apple cider or white)
<¼ teaspoon black pepper
For the Glaze (optional but recommended):
Instructions
- Preheat your oven to 375°F (190°C). Line a small baking dish or loaf pan with parchment paper or lightly grease it to prevent sticking.
- In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the milk and soften.
- In a large mixing bowl, add the ground beef, ground pork or turkey (if using), soaked breadcrumbs, chopped onion, minced garlic, egg, Worcestershire sauce, Dijon mustard, salt, and pepper.
- Using your hands or a spoon, gently mix until all ingredients are well combined. Do not overmix, as this can make the meatloaf dense.
- Transfer the mixture into the prepared baking dish or loaf pan. Shape it into a compact loaf shape with your hands or a spatula.
- In a small bowl, whisk together the ketchup, brown sugar, and vinegar to make the glaze. Spread this evenly over the top of the meatloaf.
- Bake in the preheated oven for 40-45 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is slightly caramelized.
- Remove from the oven and let rest for 5 minutes before slicing. This allows the juices to redistribute and makes slicing easier.
- Slice and serve hot, garnished with fresh herbs if desired.
Tips
- Substitutions: You can substitute ground turkey or chicken for beef to reduce fat, or use plant-based ground meat for a vegetarian version.
- Moisture tips: Soaking breadcrumbs in milk helps keep the meatloaf moist. You can also add a spoonful of tomato sauce or grated zucchini for extra moisture.
- Avoid overmixing: Overmixing can make the meatloaf dense and tough. Mix just until ingredients are combined.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly to 165°F (74°C).
Serving Suggestions
Pair this meatloaf with classic mashed potatoes, roasted vegetables, or a simple green salad for a complete meal. A side of steamed green beans or glazed carrots complements the savory flavors beautifully. For an extra touch, serve with a dollop of sour cream or a splash of barbecue sauce.
Variations
- Cheese-stuffed meatloaf: Create a small well in the center of the mixture and fill with shredded cheese before baking.
- Vegetable addition: Mix finely chopped bell peppers, grated zucchini, or shredded carrots into the meat mixture for added nutrition and flavor.
- Gluten-free: Use gluten-free breadcrumbs or crushed rice crackers instead of traditional breadcrumbs.
- Spicy kick: Add a dash of hot sauce or chopped jalapeños to the mixture for heat.
Storage and Reheating
Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a microwave-safe plate and microwave on high for 1-2 minutes, or until heated through. Alternatively, reheat in a 350°F (175°C) oven for about 10-15 minutes, covered with foil to prevent drying out.
Frequently Asked Questions
Can I prepare this meatloaf ahead of time?
Yes, you can assemble the meatloaf a day in advance, cover it tightly with plastic wrap, and keep it in the refrigerator. Bake it when ready, adding a few extra minutes to the baking time if it’s cold from the fridge.
What if I don’t have breadcrumbs?
You can substitute crushed crackers, oats, or even cooked rice as a binder. If using oats, blend them briefly in a food processor for a finer texture.
How do I know when the meatloaf is done?
The best way is to use a meat thermometer. The internal temperature should reach 160°F (71°C). If you don’t have a thermometer, check that the juices run clear and the top is browned.
Can I freeze this meatloaf?
Absolutely. Wrap the cooked or uncooked meatloaf tightly in plastic wrap and foil, then freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat thoroughly before serving.
Is it safe to eat the leftovers cold?
While some enjoy cold meatloaf, it’s best to reheat leftovers to an internal temperature of 165°F (74°C) for safety and optimal taste.
What side dishes go best with meatloaf?
Classic choices include mashed potatoes, roasted vegetables, green beans, or a fresh garden salad. These sides complement the savory meatloaf and create a balanced meal.
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