Mini Meatloaf for Two with Mashed Potatoes and Green Beans
This mini meatloaf for two makes weeknight comfort food simple. Juicy individual meatloaves roast right alongside tender green beans for an easy one-pan meal, served with creamy mashed potatoes. Perfectly portioned for smaller households or RV cooking.
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 |