Full-size meatloaf belongs to Sunday. This skillet shapes four mini loaves so they brown fast, glaze in the pan, and finish while green beans blister alongside.
A covered simmer cooks the loaves through without drying them out, while ketchup-brown sugar glaze caramelizes on the hot pan.
Ingredients
- 1 lb 85% lean ground beef; breadcrumbs; milk; egg
- Grated onion; garlic; Worcestershire; salt; pepper; thyme
- Ketchup, brown sugar, Dijon, and cider vinegar for glaze
- 12 oz green beans; olive oil; salt
Method
- Soak breadcrumbs in milk, then gently mix with beef, egg, aromatics, Worcestershire, and seasonings.
- Shape four mini loaves and stir glaze. Brown loaves 3–4 minutes per side.
- Brush with half glaze, add seasoned beans, cover, and cook 12–15 minutes to 160°F.
- Brush with remaining glaze, cook uncovered 1–2 minutes, rest, and serve.
Cook’s note
Grate onion for moisture without chunky bits. Pat frozen green beans dry.
What to serve
Mashed potatoes or crusty bread and a simple salad.
Make-ahead
Shape loaves a day ahead and chill. Cook from cold with a few extra minutes; leftovers keep 3–4 days.
Troubleshooting
Falling apart? Chill shaped loaves. Undercooked? Cover longer and use a thermometer. Burnt glaze means heat was too high.