Anyone know of a meatloaf recipe for two ppl?

I've looked everywhere and cant seem to find one, im wanting to fix meatloaf but my husband and I wont be able to fix the normal suggested size, anyone know of a smaller recipe?Anyone know of a meatloaf recipe for two ppl?
This recipe is wonderful:


http://allrecipes.com/Recipe/Moms-Meat-L鈥?/a>


- I usually replace the saltine crackers with butter crackers





I have a friend who dwears by this recipe:


http://www.bettycrocker.com/recipes/reci鈥?/a> meat loaf


The brown sugar gives it a really wonderful flavorAnyone know of a meatloaf recipe for two ppl?
All you have to do is take the recipe and reduce it to serving for two or three. Just do it with ratios (and or fractions) or do half of everything in the recipe. Meatloaf is awesome left over so why not just make the entire thing? Anyhow, it is simple to make so you can really measure it on your own also. I used the recipe measurements the first time I made it, now I just make it on my own.
For a very hearty Meatloaf add about 30% by volume of Rolled-Oats (Oatmeal). It is better for your heart and very filling, and it is small enough to be almost unnoticable, but giving it a warm, aromatic full flavor. Spices and seasonings can be added-in, such as garlic powder or 1/8th small Garlic Cloves imbedded inside after forming or blended into the mix, Salt, Pepper, Onion Powder, Celery Salt, Dill-Weed, Hot Peppers, Etc. as desired, to taste, or in any combination of your favorite spices which can be mixed into the mixture or sprinkled on top before cooking. Spices with a more bold flavor or heat to them should be used no more than about 1/8 to 1/4 teaspoon per pound of ground beef or mixed ground beef/ground pork in a 50/50 mixture. Top with any type of tomato product you have: Stewed Tomatoes, Pureed Tomatoes, Diced Tomatoes, Tomato Paste, Ketchup, whatever you prefer - Just one of those or a few combined, Example: Tomato Paste with Diced Tomatoes drained and pressed in to the paste. Then drape with any of these: Bacon Strips, Canadian Bacon, Irish Bacon, Pork Fatback Bits (Salt Pork), Pepperoni, Salami, Etc. A variety of these other salty meats may be used also. Cook for 40 to 60 minutes for between 1 and 3 pounds overall weight in a preheated oven at around 350 to 375 degrees Fahrenheit so as not to dry it out. (Cook it low and slow to keep it moist). Meatloaves can be cooked on a roasting pan or can also be cooked in a deep Pyrex oven-safe bowl or a bread loaf pan placed in a conventional oven or in a microwave oven use Pyrex only - NO Metal pans with the tomato sauce topping, meats, veggie slices and seasonings poured on the top after pressing the meatloaf mix into the bowl. Microwave cooking times in a deep Pyrex bowl will be less. Usually 30 to 45 minutes or so, even for a larger meatloaf in a big bowl because that style of cooking is two-fold. It comes out very moist but fully cooked like that as the sauce and moisture don't escape so it literally steams it too, while cooking with the microwaves from within. You can also add any of these on top for the last 15 to 20 minutes of cooking time: Pepper Rings, Onion Slices, Tomato Slices.Meatloaves can also be made in a rolled ';medallion'; style and stuffed with sliced meets and cheeses or even par-boiled broccoli florets, various colorful peppers in many colors, etc. then sliced to reveal these hidden treasures. Some people even roll pre-peeled hard-boiled eggs inside or green or black olives that look marvellous when sliced and also add great nutritional values. Learn to make recipes by proportion and not so much exact measured quantities and you may enjoy cooking more. Many of the greatest Chefs never measure ingredients so exactly but think constantly about ratios of diverse flavors and relative proportions of each ingredient. My advice to you is to just be intuitive in the kitchen and experiment with the balance of flavors you like. And learn to think in terms of how to cut a recipe in half or double, triple, or more upsize the yield by ';sensing'; it. My motto is this: ';If you like this... and you like that... why wouldn't you like this and that together???'; Right? Just get out there in the kitchen and cook!
Why go to all that trouble, extra time, %26amp; wasted energy resources to make just one serving each for two people when you cook?





My husband and I spend a happy afternoon making several meat loaves in one cooking session, eating our fill at dinner, then slicing and freezing the remaining meatloaf portions for future dinners.





Then, when we feel like a home-cooked meal, but don't have the time to cook from scratch, we just microwave some of the frozen slices, along with Minute rice and a vegetable, for a quick, yet satisfying meal.





And if you put freezer paper between the slices as you freeze them, they are so easy to remove at a later date, one or two slices at a time.





By cooking several meat loves in one cooking session, then freezing the leftover slices, you save time, you save your own energy, and you save energy resources by not having to heat the oven for each and every meal. And you get a home-cooked meal with the speed and ease of a TV dinner. Best of luck. :-)
Awhile back I had two different families living under one roof. So I had to come up with some interesting versions of recipes to make. In one of my kraft magazines I got this recipe for mini meatloafs cooked in a muffin tin. That wasn't the best part. Instead of using breadcrumbs they used Stove Top stuffing or whatever your favorite boxed stuffing is. They turned out really great. You just took your standard recipe, divided it in half, made decent sized balls and placed them in your muffin pan. Then popped them in the oven. They cooked in half the time, plus they were in individual sizes.





It was served just like this recipe . . only it was a different recipe using the StoveTop stuffing and a decent meatloaf recipe: http://www.kraftcanada.com/en/recipes/ba鈥?/a>
well i'm no chef right but i used to make this one using a pressure cooker, pretty easy and you can customise it as you wish, the mix was used to fill a 1lb bread baking tin and then sealed with a few layers of foil, into the pressure cooker for 30Min's.


ingredient approximate as follows:





6oz lean mince


6oz sausage meat


large green bell pepper


large onion


tomato puree (give it a good shot)


seasoning, salt pepper etc





Method: Chop it all up and put it all into a big mixing bowl Just get your hands in there and mix the whole thing up, great fun!





that's the base mix, don't skimp on the tomato i used to put at least half a tube in, you can jazz it up to your own taste with garlic, Chili or whatever.





If you don't have pressure cooker then i guess you can roast it, but it will take a lot longer like one and half to two hours, just make sure its cooked !!!!





By the way, this is great cold served with new potatoes and mayo.





and as an option and its a neat little trick you can put a hard boiled egg into the middle of the loaf when you pack it into the tin, that way when you slice it up it has the appearance of ham veil and egg pie,
This may not be what you are looking for...but there are several solutions to your problem.





Using your otherwise fav recipe, cut all your ingredients in half. There are mini loaf pans so you only cook what you want. If you can't find one, use a muffin tin or shape into patties and bake that way.





Make a whole loaf and save some for lunch the next day.





Make a whole loaf and make a plate for a nearby elderly neighbor who might benefit from you sharing.





Make the mixture at full recipe or even double recipe and cook off all the mini loaves at once, and freeze them. Meatloaf freezes beautifully.
go to this site. you should find what you need





http://www.cooks.com/rec/search/0,1-0,meatloaf_for_two,FF.html
Just use your normal recipe and cut in in half or in fourths.