Glazed Meatloaf for Two
We were unwilling to sacrifice tender, moist texture in our bid for fewer portions.
Why This Recipe Works
After a big meatloaf dinner and a few days of leftovers, even meatloaf lovers can find it hard to polish off the last few portions. We set out to make a meaty, flavor-packed loaf that served two hungry diners with little or no leftovers. For the meat, we opted for the convenience of 90 percent lean ground beef. To add savory flavor, we chose cremini mushrooms and onion, but we sautéed them before mixing them with the meat to cook off any liquid that would make the loaf mushy and wet. To hold the loaf together, we settled on an egg and a panade made from saltines, a pantry staple that provides unobtrusive flavor and a nongummy texture. And for the cooking vessel, we reused the same skillet in which we sautéed the mushrooms and onion. Brushing on the no-cook ketchup glaze halfway through cooking concentrated its flavor and prevented it from burning. A small amount of water added to the skillet before baking the loaf kept the glaze from burning.
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