Sometimes you just need a hug from the inside. This Single-Serve Meatloaf delivers all the nostalgic, savory flavor of the classic family-sized version without the week-long commitment. It’s the perfect cozy dinner for one, with a tangy-sweet glaze and perfectly crisp edges from a simple muffin tin.
If you're looking for the perfect Single-Serve Meatloaf, you're in the right place. Whether you love Meatloaf Recipes or want to explore our Chicken Breast Recipes collection, we've got you covered.
Why You’ll Love This Single-Serve Meatloaf
- Perfectly portioned: No more eating meatloaf for days.
- Moist & flavorful: Grated onion and a secret glaze mix ensure juicy bites.
- Quick & easy: Ready in under 40 minutes using a muffin tin.
- Endlessly customizable: A fantastic base for your favorite add-ins.
Ingredients & Tools
- 225 g ground beef (80/20 blend is ideal for moisture)
- 2 tbsp whole milk
- 3 tbsp plain breadcrumbs
- 1 large egg yolk
- 2 tbsp finely grated yellow onion
- 1 small garlic clove, minced
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp Worcestershire sauce
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp ketchup
- 1 tbsp brown sugar
- 1/2 tsp apple cider vinegar
Tools: 1 mixing bowl, 1 standard muffin tin, small bowl for glaze
Notes: Don’t skip the grated onion—it melts into the meatloaf for moisture and subtle sweetness. The brown sugar in the glaze is non-negotiable for the classic sticky-sweet crust.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 32 g |
| Fat: | 26 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 1 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use extra-lean beef. A little fat is your friend here! An 80/20 blend (80% lean, 20% fat) will give you the most tender and juicy result. If you go too lean, the meatloaf can become dry and crumbly.
- Grate that onion, don’t chop it. This is a game-changer. Grating the onion on the fine side of a box grater gives you all the flavor and moisture without any discernible pieces. It blends seamlessly into the meat mixture.
- Why just the egg yolk? Using only the yolk adds richness and helps bind the mixture without making it too dense or “eggy.” Save the white for a morning omelet!
- Mix with a light hand. Overmixing is the enemy of a tender meatloaf. Use a fork or your hands to gently combine the ingredients just until everything is incorporated. A little bit of a light touch goes a long way.
How to Make Single-Serve Meatloaf
Step 1: First, preheat your oven to 375°F (190°C). This is a slightly higher temperature than some classic meatloaf recipes, but it’s perfect for our smaller portion, helping to create a beautiful, caramelized exterior without overcooking the inside. Grab your standard muffin tin—you’ll only need two cavities for this recipe, but you can lightly grease all of them if you like, just to be safe.
Step 2: Now, let’s make the magic glaze. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. You’ll notice how the vinegar cuts through the sweetness of the ketchup and sugar, creating a perfectly balanced, tangy-sweet sauce. Set this aside for now—we’ll use it in two different places.
Step 3: In a medium mixing bowl, combine the ground beef, milk, breadcrumbs, egg yolk, grated onion, minced garlic, parsley, Worcestershire sauce, salt, and pepper. Here’s the secret step: add one tablespoon of the glaze you just made right into the meat mixture. This infuses the loaf with flavor from the inside out. Now, use a fork or your hands to mix everything together. Be gentle! Mix just until the ingredients are combined; you don’t want to overwork the meat.
Step 4: Divide the meat mixture evenly between two cavities of your muffin tin. You’re aiming to fill them about three-quarters of the way full. Don’t pack the meat down too firmly—a light press is all you need. This allows for better heat circulation and a more tender texture.
Step 5: Using the back of a spoon or a small brush, generously coat the top of each meatloaf portion with the remaining glaze. Make sure to cover the entire surface—this is what will bake up into that gorgeous, sticky, slightly caramelized crust we’re after.
Step 6: Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know it’s done when the tops are glossy and the glaze is bubbling, and an instant-read thermometer inserted into the center of a loaf reads 160°F (71°C). The aroma filling your kitchen will be absolutely irresistible.
Step 7: Carefully remove the tin from the oven. Let the meatloaves rest in the tin for about 5 minutes before serving. This resting period is crucial—it allows the juices to redistribute throughout the meat, ensuring every single bite is moist and delicious. Then, just run a small knife around the edges and lift them out with a spoon.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Wrap individual cooled meatloaves tightly; freeze for up to 2 months.
- Reviving: Reheat in a 300°F (150°C) oven until warmed through.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate creamy, savory partner for dragging through that rich meatloaf glaze. It’s a classic combo for a very good reason.
- Simple Sautéed Green Beans — A bit of crisp-tender freshness with a sprinkle of flaky salt provides a lovely textural and flavor contrast to the hearty meatloaf.
- Buttered Cornbread Muffins — A single, cornbread“>warm cornbread muffin is perfect for sopping up any extra glaze and sauce left on your plate. It’s pure comfort.
Drinks
- A Malty Amber Ale — The caramel and toasty notes in the beer mirror the sweetness of the glaze and stand up beautifully to the savory, beefy flavors.
- Iced Black Tea with Lemon — Its crisp, slightly bitter quality is incredibly refreshing and helps cut through the richness of the meal in the most delightful way.
Something Sweet
- Warm Apple Crumble — The spiced, soft apples and buttery oat topping continue the cozy, homestyle theme, offering a warm and satisfying end to your solo feast.
- Single Scoop of Vanilla Bean Ice Cream — Sometimes simple is best. The cool, creamy vanilla is a perfect, effortless palate cleanser after the savory main event.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. The more you mix and compact the ground beef, the tougher and denser your final meatloaf will become. I’ve messed this up before too, thinking I needed to really work it. A light, just-combined mix is the goal.
- Mistake: Skipping the rest time. It’s tempting to dig right in, but if you slice into it immediately, all those wonderful juices will run out onto your plate, leaving you with a drier result. Patience is a virtue here.
- Mistake: Using only lean beef. While it might seem healthier, the lack of fat will leave your meatloaf lacking in moisture and flavor. Trust me, the 80/20 blend is the way to go for a truly satisfying texture.
- Mistake: Not testing for doneness with a thermometer. Guessing can lead to either undercooked or dry, overcooked meat. A quick check with an instant-read thermometer takes the guesswork out and guarantees perfect results every single time.
Expert Tips
- Tip: Make a double batch of the glaze. Seriously, mix up a bigger portion and keep it in a jar in the fridge. It’s fantastic as a dipping sauce for the meatloaf itself, or for fries, chicken nuggets—you name it. It keeps for weeks!
- Tip: Try a different ground meat. This recipe is wonderfully adaptable. A mix of half pork and half beef will give you an even richer, more complex flavor. Ground turkey works well too, just add an extra tablespoon of milk to keep it moist.
- Tip: Grate your own breadcrumbs. If you have a spare minute, take a slice of stale bread and pulse it in a food processor or grate it. Fresh breadcrumbs absorb moisture differently and can lead to an even more tender texture.
- Tip: Add a hidden cheese center. For a fun surprise, form the meat mixture around a small cube of mozzarella or cheddar cheese before baking. You’ll get a delicious, melty core that takes it to the next level.
FAQs
Can I make this meatloaf ahead of time?
Absolutely! You can assemble the raw meat mixture in the muffin tin, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready, just take it out, let it sit on the counter for 15-20 minutes to take the chill off, add the glaze, and bake as directed. The bake time might need an extra minute or two since it’s going in cold.
What can I use instead of breadcrumbs?
No worries, you have options! Crushed plain crackers (like Saltines) or rolled oats (quick or old-fashioned) work beautifully as a 1:1 substitute. If you need a gluten-free option, certified gluten-free oats or even a tablespoon of almond flour will do the trick, though the texture will be slightly denser.
Why did my meatloaf turn out dry?
A few things could be the culprit. The most common is overbaking, so always use that thermometer. Another reason could be using meat that is too lean, or overmixing the ingredients. Remember, the muffin tin method cooks things faster than a traditional loaf pan, so keep a close eye on the timer and temperature.
Can I freeze the cooked meatloaf?
You can, though the texture is best fresh. Let the cooked meatloaves cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They’ll keep for up to 2 months. To reheat, thaw in the fridge overnight and then warm in a 300°F (150°C) oven until heated through.
I don’t have a muffin tin. What can I use instead?
No problem! You can form the mixture into a single, small loaf shape on a parchment-lined baking sheet. The cooking time will be roughly the same, maybe a minute or two longer. You won’t get those crisp edges all the way around, but you’ll still get a delicious, classic-looking mini meatloaf.
Single Serve Meatloaf
Make the perfect Single-Serve Meatloaf in under 40 minutes! This easy recipe for one is moist, flavorful, and baked in a muffin tin. Get the recipe now!
Ingredients
For the Meatloaf
-
225 g ground beef (80/20 blend is ideal for moisture)
-
2 tbsp whole milk
-
3 tbsp plain breadcrumbs
-
1 large egg yolk
-
2 tbsp finely grated yellow onion
-
1 small garlic clove (minced)
-
1 tbsp fresh parsley (finely chopped)
-
1/2 tsp Worcestershire sauce
-
1/4 tsp kosher salt
-
1/4 tsp black pepper
For the Glaze
-
2 tbsp ketchup
-
1 tbsp brown sugar
-
1/2 tsp apple cider vinegar
Instructions
-
First, preheat your oven to 375°F (190°C). This is a slightly higher temperature than some classic meatloaf recipes, but it’s perfect for our smaller portion, helping to create a beautiful, caramelized exterior without overcooking the inside. Grab your standard muffin tin—you’ll only need two cavities for this recipe, but you can lightly grease all of them if you like, just to be safe.01
-
Now, let's make the magic glaze. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. You’ll notice how the vinegar cuts through the sweetness of the ketchup and sugar, creating a perfectly balanced, tangy-sweet sauce. Set this aside for now—we’ll use it in two different places.02
-
In a medium mixing bowl, combine the ground beef, milk, breadcrumbs, egg yolk, grated onion, minced garlic, parsley, Worcestershire sauce, salt, and pepper. Here’s the secret step: add one tablespoon of the glaze you just made right into the meat mixture. This infuses the loaf with flavor from the inside out. Now, use a fork or your hands to mix everything together. Be gentle! Mix just until the ingredients are combined; you don't want to overwork the meat.03
-
Divide the meat mixture evenly between two cavities of your muffin tin. You’re aiming to fill them about three-quarters of the way full. Don’t pack the meat down too firmly—a light press is all you need. This allows for better heat circulation and a more tender texture.04
-
Using the back of a spoon or a small brush, generously coat the top of each meatloaf portion with the remaining glaze. Make sure to cover the entire surface—this is what will bake up into that gorgeous, sticky, slightly caramelized crust we’re after.05
-
Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know it’s done when the tops are glossy and the glaze is bubbling, and an instant-read thermometer inserted into the center of a loaf reads 160°F (71°C). The aroma filling your kitchen will be absolutely irresistible.06
-
Carefully remove the tin from the oven. Let the meatloaves rest in the tin for about 5 minutes before serving. This resting period is crucial—it allows the juices to redistribute throughout the meat, ensuring every single bite is moist and delicious. Then, just run a small knife around the edges and lift them out with a spoon.07
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