There's something about a meatloaf dinner that feels like home. The smell of it baking, that tangy ketchup glaze bubbling on top-it's classic comfort food at its best. This mini meatloaf for two keeps all that old-school flavor but scales it down perfectly for a smaller household. Add buttery mashed potatoes and tender green beans, and you've got a complete meal that's hearty, simple, and made for weeknights.
When it's just the two of us, I don't want a full-sized meatloaf hanging around for days. These little loaves are my solution-they cook faster, stay juicy, and make dinner feel just a little more special. I like to sauté the onions and garlic first so they're soft and sweet before mixing them in. It's a tiny step that makes a big difference.
This meal reminds me of the kind of dinners I used to make when our boys were home, just scaled down for life in the RV and Our Table for Two.
~Holly ❤️
Why You'll Love This Recipe
- Perfectly portioned for two - no leftovers, no waste.
- Ready in about 30 minutes, great for busy weeknights.
- Classic, familiar flavors with a homemade touch.
- Uses simple pantry ingredients you probably already have.
- Easy to adapt for small kitchens or RV cooking.
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
Here's what you'll need for this easy meatloaf dinner for two:
- Ground beef - I use 80/20 for the best flavor and tenderness.
- Onion and garlic - sautéed first to add sweetness and depth.
- Ketchup and Worcestershire sauce - that nostalgic, tangy glaze.
- Breadcrumbs (or crushed crackers) - to season and hold it all together.
- Egg - just one, to bind everything.
- Russet potato - perfect for smooth, creamy mashed potatoes.
- Green beans - add color, crunch, and balance to the plate.
- Butter, milk, and olive oil - because comfort food should always taste rich.
Tips for Success
- Sauté your aromatics first. Taking a few minutes to cook the onion and garlic before mixing them into the beef makes a big difference in flavor. Raw onion can make the meatloaf taste harsh, while sautéed onion adds sweetness and moisture.
- Don't overmix the meat. Gently combine the ingredients until just blended. Overworking the mixture can make the mini meatloaves dense and tough.
- Use parchment paper or foil. It prevents sticking and makes cleanup easier.
- Check for doneness early. Mini meatloaves cook faster than a traditional loaf. Start checking around 20 minutes - they're ready when they reach 160°F in the center.
- Roast everything together. Putting the green beans on the same pan as the meatloaves saves time and cleanup while letting the veggies soak up all that savory flavor.
- Keep your mashed potatoes warm. If you finish them before the meatloaves are done, cover the pot and set it over low heat. Add a splash of warm milk before serving to keep them creamy.
How to Make It
Preheat your oven to 375°F and line a small baking sheet with parchment paper or foil.
Warm a drizzle of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until soft and golden, about 3-4 minutes. Stir in the minced garlic and cook another 30 seconds. Remove from heat and let cool slightly.
In a medium bowl, combine the ground beef, sautéed onion and garlic, ketchup, Worcestershire sauce, salt, breadcrumbs, and egg.
Mix gently-just enough to bring it together without overworking the meat.
Form into two small loaves and place on the prepared baking sheet. Brush the tops with a little extra ketchup.
On the other side of the pan, toss the green beans with a drizzle of olive oil, a pinch of salt, and black pepper. Spread them into a single layer.
Roast everything together for 20-25 minutes, until the meatloaves are cooked through and the green beans are lightly caramelized at the edges.
While the meatloaf bakes, boil the cubed potatoes in salted water until tender. Drain, then mash with butter, milk, and a little salt and pepper until creamy.
Plate everything up and enjoy a simple weeknight dinner for two that feels every bit as comforting as a full Sunday roast.
Cooking for Two
I usually scale my recipes down for two, but this one already hits that sweet spot. It makes just enough for two hearty servings - perfect for weeknights or RV cooking.
When the boys roll in for Sunday dinner, I go back to my full-sized Classic Meatloaf - the one that's been on repeat for years. The smell alone takes me right back to those busy family dinners when the table was full and everyone was talking over each other.
Frequently Asked Questions
Yes! You can mix and shape them in the morning, then cover and refrigerate until ready to bake. Just add a few extra minutes of roasting time if they're chilled.
Absolutely. Roasted carrots, asparagus, or even halved Brussels sprouts all work well with the same timing.
Avoid overmixing the meat and don't overbake. Pull them out as soon as the internal temperature hits 160°F.
More Recipes for Two
If you're cooking for two and love meals that use up every ingredient without wasting a bite, you'll love my Our Table for Two series. Each menu is designed with smaller households in mind - simple, intentional recipes that make weeknight cooking easier (and a lot more fun).
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Mini Meatloaf for Two with Mashed Potatoes and Green Beans
Ingredients
For the Mini Meatloaves
- ½ pound ground beef
- 2 tablespoons finely chopped onion
- 1 small clove garlic minced
- 1 tablespoon ketchup plus a little extra for brushing
- ¼ teaspoon Worcestershire sauce
- ½ teaspoon salt
- 2 tablespoons breadcrumbs or crushed crackers
- 1 egg
- 1 teaspoon olive oil for sautéing onion and garlic
For the Roasted Green Beans
- ½ pound fresh green beans trimmed
- 1 teaspoon olive oil
- Salt and pepper to taste
For the Mashed Potatoes
- 1 large russet potato peeled and cubed
- 2 tablespoons butter
- ½ cup milk or half-and-half
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F and line a small baking sheet with parchment paper or foil.
- In a small skillet, warm 1 teaspoon of olive oil over medium heat. Add 2 tablespoons finely chopped onion and cook until soft and lightly golden, about 3-4 minutes. Stir in 1 small minced garlic clove and cook for another 30 seconds. Remove from heat and let it cool slightly.
- In a medium bowl, combine ½ pound ground beef, the sautéed onion and garlic, 1 tablespoon ketchup, ¼ teaspoon Worcestershire sauce, ½ teaspoon salt, 2 tablespoons breadcrumbs or crushed crackers, and 1 egg. Gently mix just until everything comes together - don't overwork it or the meatloaves will be dense.
- Form the mixture into two small loaves and place them on one side of your prepared baking sheet. Brush the tops with a little extra ketchup.
- On the other side of the pan, toss ½ pound trimmed green beans with 1 teaspoon olive oil, a pinch of salt, and black pepper. Spread them out in a single layer.
- Roast everything together for 20-25 minutes, until the meatloaves are cooked through (160°F internally) and the green beans are lightly caramelized and tender-crisp.
- While the meatloaves and green beans roast, place 1 large peeled and cubed russet potato in a pot of salted water. Bring to a boil and cook until fork-tender, about 10-12 minutes. Drain, then mash with 2 tablespoons butter, ½ cup milk, and a pinch of salt and pepper until smooth and creamy.
- Plate the mini meatloaves with the roasted green beans and a scoop of mashed potatoes for a simple, satisfying dinner made just for two.
Notes
Nutrition Facts
Approximate per serving - based on 2 servings| Calories | 560 |
| Protein | 32g |
| Carbohydrates | 38g |
| Fat | 30g |
| Saturated Fat | 13g |
| Sodium | 720mg |
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