Easy Small Meatloaf (1-Pound Recipe)
This easy small meatloaf recipe combines ground beef and pork with Parmesan, herbs, and sun-dried tomatoes for rich, savory flavor. Topped with a tangy tomato-balsamic glaze and melty mozzarella, it bakes in under an hour and delivers classic comfort food in a perfectly sized portion.
Servings: 4 servings
Calories: 443kcal
Ingredients
Meatloaf Ingredients
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 2 tablespoons finely minced shallot or yellow onion
- 1 large egg
- ⅓ cup whole milk
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly cracked black pepper, or to taste
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tablespoon finely chopped sun-dried tomatoes, in oil, drained, optional
- 1 tablespoon chopped fresh parsley or basil, or both
- 1 pound ground beef and pork blend, I used Walmart 80/20 Ground Beef & Pork Blend Roll
- ½ cup shredded mozzarella cheese, divided
Glaze Ingredients
- 4 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 2 teaspoons olive oil
- 3 to 4 teaspoons water, just enough to make it brushable
- ¼ teaspoon crushed red pepper flakes optional
- Pinch of salt and pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper or foil.
- Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the minced garlic and shallot and cook for 1–2 minutes, just until softened and fragrant. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the egg, milk, tomato paste, Italian seasoning, salt, and pepper. Stir in breadcrumbs, Parmesan, sun-dried tomatoes (if using), and herbs. Add the cooled garlic-shallot mixture and stir to combine, then set the pan aside for the glaze.
- Add the ground beef and pork blend, along with half of the mozzarella. Mix gently with your hands until just combined. Do not overwork. Shape the mixture into a small loaf about 6x4x2 inches on the prepared baking sheet or make two mini loaves if you want them to cook a little faster.
- Heat a small skillet over medium-low heat and add the olive oil. Stir in the tomato paste and cook for 1–2 minutes, pressing it into the pan so it darkens slightly and smells sweet and caramelized. Turn off the heat and whisk in the balsamic vinegar, water, crushed red pepper flakes (if using), and a pinch of salt and pepper until smooth. The glaze should be thick but brushable. Brush half the glaze over the top.
- Bake for 20 minutes, then brush with the remaining glaze and sprinkle the remaining mozzarella on top. Continue baking for 10–15 minutes more, or until the internal temperature reaches 160°F.
- Let rest 5 minutes before slicing. Serve with salad and roasted carrots.
Notes
When shaping the loaf, aim for about a 6x4 size to make slices about the size of a deck of cards. Or divide into two mini loaves about 4x3 for more caramelized edges. Shorten cooking time by about 5 minutes.
The sun-dried tomatoes add a deep, savory note, but the recipe is still delicious without them.
You can make a quicker, less caramelized glaze by whisking all the ingredients together in a bowl and skipping the skillet step. It won’t have the same depth of flavor, but it still bakes into a smooth, savory finish.
Add the cheese during the last 10–15 minutes of baking so it melts into a crisp, golden topping without burning. The meatloaf should be at least 140°F internally before you add it for this timing to work well. For a softer, gooier finish, wait until the final 5 minutes instead.
Nutrition
Calories: 443kcal | Carbohydrates: 13g | Protein: 30g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 821mg | Potassium: 627mg | Fiber: 2g | Sugar: 5g | Vitamin A: 565IU | Vitamin C: 5mg | Calcium: 276mg | Iron: 4mg
