Recette de mini pain de viande pour une personne au slow cooker avec boeuf haché, oignons et ail. Cette recette facile combine glace sucrée au ketchup et mélasse, herbes séchées et chapelure pour un repas individuel moelleux et juteux. Idéal pour un dîner rapide à la maison, faible en effort et parfait pour un plat réconfortant fait maison.

Ingredients

1 tablespoon salted butter
¼ cup chopped onions (about 2 ounces or ¼ of a large onion)
1 clove garlic, chopped
1 teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon coarsely ground black pepper
½ pound ground beef
½ teaspoon Worcestershire sauce
1 large egg
3 tablespoons breadcrumbs
¼ cup ketchup
1 tablespoon molasses

Instructions

Cook the aromatics
In a skillet over medium heat, melt the butter. Add the chopped onions and cook for 2 minutes until softened. Stir in the garlic, thyme, salt, and pepper and cook for another 2 minutes. Remove from heat and set aside.
Prepare the meatloaf mixture
In a medium bowl, combine the ground beef, cooked onion mixture, Worcestershire sauce, egg, and breadcrumbs. Mix until evenly combined. Shape the mixture into an oval meatloaf.
Set up the slow cooker
Cut a 12-inch piece of foil in half lengthwise, then fold each piece again to form two long strips. Lay them in a cross pattern at the bottom of the slow cooker. Trim the ends so they don’t stick out. Spray both the foil and slow cooker insert with nonstick cooking spray.
Cook the meatloaf
Place the meatloaf on the prepared foil in the slow cooker. Cover and cook on low for 5½ hours until fully cooked.
Add the glaze
Mix the ketchup and molasses together. Spoon the glaze evenly over the meatloaf, cover, and cook for an additional 30 minutes.
Rest and serve
Use the foil strips to lift the meatloaf from the slow cooker. Cover loosely with foil and let it rest for 5 minutes before slicing.

Why You’ll Love This Recipe

Single-serving meatloaf perfect for one person.
Hands-off slow cooker method for easy preparation.
Sweet and tangy glaze enhances the flavor naturally.
Comfort food with minimal effort and cleanup.
Tender, juicy meatloaf every time.

Tips

Use fresh breadcrumbs for a softer texture.
Make sure to cook the onions and garlic first for richer flavor.
Don’t skip the foil strips—they make removing the meatloaf easy.
Resting the meatloaf before slicing keeps it juicy.

Variations and Substitutions

Meat options: Replace ground beef with ground turkey or chicken.
Glaze alternatives: Use BBQ sauce, honey mustard, or a mix of ketchup and brown sugar.
Herbs: Swap thyme for rosemary or Italian seasoning.
Breadcrumb alternatives: Use crushed crackers, oats, or gluten-free breadcrumbs.
Vegetables: Add finely grated carrots or zucchini for extra moisture.

FAQs

Can I make this ahead of time?
Yes, you can prepare the meatloaf mixture in advance and store it in the fridge overnight. Cook in the slow cooker the next day.

How do I know it’s fully cooked?
The internal temperature should reach 160°F (71°C) for ground beef.

Can I freeze this meatloaf?
Yes, freeze cooked or uncooked meatloaf in an airtight container for up to 2 months. Thaw before cooking if uncooked.

Can I cook it on high in the slow cooker?
Yes, cook on high for about 3–4 hours, but check for doneness as slow cooker times may vary.

Serving

Slice the meatloaf into individual portions and serve hot. Pair with vegetables, mashed potatoes, or a simple salad for a complete meal.

Suggestions

Drizzle extra glaze over each slice for more flavor.
Serve with roasted carrots, green beans, or steamed broccoli.
Add a side of creamy mashed potatoes or garlic mashed cauliflower.
Sprinkle with fresh herbs like parsley or thyme before serving.