[Cozy Comfort] Mini Meatloaf Recipe

[Cozy Comfort] Mini Meatloaf Recipe—For When You Just Want Dinner and Zero Leftovers

You know that feeling when you want something warm, hearty, and homey, but you don’t want a monster slab of meatloaf haunting your fridge for a week? Been there. This mini meatloaf is just the ticket—enough for two, packed with flavor, and honestly, a total vibe for a cozy night in. Plus, no awkward mystery containers lurking in the back of your fridge. Win-win.

Prep: Like 15 minutes, tops
Bake: 35-40 minutes (catch up on a show)
Total: Just under an hour
Difficulty: Pfft, easy
Feeds: 2 hungry humans

WHAT YOU’LL NEED

• 1/2 lb. (225g) ground meat—beef, turkey, pork, whatever you’ve got or a combo (I’m not your boss)
• 1/4 cup breadcrumbs (plain, panko, whatever’s in your pantry)
• 2 tbsp milk (just, you know, enough to moisten things up)
• 1 small egg
• 1/4 cup onion, super finely chopped (no lazy chunks!)
• 1 garlic clove, minced.
• 1 tsp Worcestershire sauce (just trust me)
• 2 tbsp ketchup (for the mix)
• 2 tbsp ketchup (for the glaze, don’t mix these up)
• 1/2 tsp Dijon mustard (glaze)
• 1 tsp brown sugar, packed (glaze)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: 1 tbsp fresh parsley, chopped up real nice

TOOLS

• Mixing bowls (big and tiny)
• Whisk or fork—your call.
• Measuring stuff
• Chopping board and knife (don’t cut yourself, please)
• Small baking dish (6x4-ish) or two mini loaf pans
• Spatula or your hands (I vote hands)
• Basting brush for the glaze

HOW TO MAKE IT

Step 1.

Crank your oven to 375°F (190°C). Grease your dish or pans so stuff doesn’t stick.

Step 2.

Breadcrumbs + milk = magic. Dump them in the big bowl and let them hang out a couple of minutes till soft.

Step 3.

Toss in the meat, egg, onion, garlic, 2 tbsp ketchup, Worcestershire, salt, pepper, and parsley if you’re feeling fancy.

Step 4.

Get in there with your hands and mix, but don’t go wild. Overmixing makes it weirdly dense. Just until it all comes together.

Step 5.

Shape into one cute loaf (or two tiny ones) and plop in the dish.

Step 6.

Mix up your glaze: 2 tbsp ketchup, Dijon, and brown sugar. Stir till it’s smooth.

Step 7.

Slather half the glaze on top. Into the oven it goes for 20 minutes.

Step 8.

Pull it out, brush on the rest of the glaze, then back in for another 15-20 minutes. Stick a thermometer in—160°F (71°C) for beef/pork, 165°F (74°C) for turkey, or until it’s looking caramelized and gorgeous.

Step 9.

Let it rest for 5-10 minutes so it doesn’t fall apart, and the juices stay put. Seriously, don’t skip this.

NUTRITION (ish, per person, for two servings):

• Calories: 350-450 (depends on how fatty your meat is)
• Protein: 25-35g
• Carbs: 20-30g
• Fat: 15-25g
  Not an exact science, but you get the idea.

TIPS & TRICKS

• Meat: Turkey for “I’m being healthy,” beef/pork for “let’s live a little.”
• Don’t overmix. You’ll regret it. Trust.
• Want veggies? Sauté some diced carrot, celery, or bell pepper first and throw ‘em in.
• Herbs: Go wild. Thyme, oregano, rosemary—whatever you vibe with.
• Like a kick? Red pepper flakes in the glaze, baby.
• Smoky? Sneak in a drop of liquid smoke.
• Cheese: Fold in some shredded cheddar or mozz for a gooey surprise.
• Serve it up with mashed potatoes, roasted veg, or just a straight-up salad if you’re pretending to be healthy.

FAQ (a.k.a. Stuff That Might Go Wrong)

1Q: Why did my meatloaf fall apart?
A: Not enough breadcrumbs/egg, or you didn’t squish it together tight enough. Gotta press it, not just plop.

2Q: Can I prep this in advance?
A: Heck yes. Mix and shape, cover, and stash in the fridge up to a day ahead. Glaze it right before baking.

3Q: How do I know it’s cooked?
A: Thermometer is your friend—160°F for beef/pork, 165°F for turkey. Or slice in and check for no pink and clear juices.

There you go—mini meatloaf, major comfort. Go forth and eat well!