Glazed Meatloaf for 2

By lorik

If using a nonstick skillet larger than 10 inches in diameter, increase the water to ¼ cup in step 5.

Ingredients

• Glaze:
• 3 3 3 tablespoons ketchup
• 2 2 2 teaspoons packed light brown sugar
• 1 1 1 teaspoon cider vinegar
• Dash Dash hot sauce
• Meatloaf:
• 10 10 10 saltines
• 1/3 1/3 1/3 cup whole milk
• 4 4 4 ounces cremini mushrooms, trimmed
• 1 1 1 small onion, chopped
• 1 1 1 tablespoon vegetable oil
• 1 1 1 teaspoon minced fresh thyme
• 1 1 1 garlic clove, minced
• 1 1 1 large egg
• 2 2 2 teaspoons Dijon mustard
• 3/4 3/4 3/4 teaspoon salt
• 1/2 1/2 1/2 teaspoon pepper
• 1 1 90-percent pound 90-percent lean ground beef

Details

Servings 2
Adapted from cookscountry.com

Preparation

Step 1

1. FOR THE GLAZE: Combine all ingredients in bowl; set aside.

2. FOR THE MEATLOAF: Adjust oven rack to middle position and heat oven to 350 degrees. Process saltines in food processor until finely ground, about 30 seconds. Transfer to large bowl and stir in milk; set aside. Add mushrooms and onion to now-empty processor and pulse until finely chopped, about 12 pulses.

3. Heat oil in 10-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add mushroom mixture, thyme, and garlic and cook until moisture has fully evaporated and mixture is lightly browned, about 8 minutes. Transfer to plate and let cool for 5 minutes.

4. Whisk egg, mustard, salt, pepper, and mushroom mixture into saltine mixture. Using your hands, mix in beef until thoroughly combined. Transfer meatloaf mixture to now-empty skillet and shape into 7 by 4-inch loaf. Bake meatloaf for 20 minutes.

5. Remove skillet from oven. Using pastry brush, brush top and sides of meatloaf with glaze. Add 2 tablespoons water to skillet. Return skillet to oven and continue to bake until meatloaf registers 160 degrees, 20 to 25 minutes longer. Let cool for 5 minutes. Serve.