The Ultimate One Pound Meatloaf Recipe: Easy, Juicy, and Full of Flavor

If you’re looking for a perfectly portioned, juicy, and easy meatloaf recipe, this is it. The one pound meatloaf is ideal for small households, quicker to cook, and just as satisfying as its larger counterparts. Whether you’re feeding a couple or planning ahead with freezer meals, this dish is a comforting go-to classic.

Unlike large meatloafs that can dry out or overcook, this smaller version stays moist, flavorful, and is incredibly customizable. Plus, it cooks in nearly half the time. To make sure your meatloaf is cooked to food-safe standards, it’s important to reference USDA’s safe internal temperature guidelines, which recommend cooking ground beef to 160°F.

If you’ve ever struggled to keep your meatloaf tender and flavorful, this recipe walks you through every detail. We’ve incorporated expert techniques adapted from the pros, like those seen in Serious Eats’ juicy meatloaf guide, to guarantee great results—even on your first try.

Why Choose a One Pound Meatloaf?

• Quicker to cook (ready in about 45 minutes)
• Easier to store or freeze for later
• Ideal for singles, couples, or meal prepping
• No risk of drying out due to size

Ingredients for a Classic One Pound Meatloaf

Here’s what you’ll need to craft a delicious homemade meatloaf with minimal effort:

• 1 pound ground beef (80/20 for best flavor and moisture)
• 1 egg, lightly beaten
• ½ cup breadcrumbs (Italian-seasoned or Panko)
• ¼ cup milk (adds moisture)
• ½ onion, finely chopped
• 1 tablespoon ketchup or chili sauce
• 1 teaspoon Italian seasoning
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

For the Glaze:

• 2 tablespoons ketchup
• 2 tablespoons chili sauce
• 1 tablespoon brown sugar (optional)

Preparing the Meatloaf

Step 1: Hydrate the Breadcrumbs

• In a bowl, mix breadcrumbs and milk
• Let them sit for 5–10 minutes until absorbed

Step 2: Sauté the Onions

• Cook chopped onions in a teaspoon of butter until softened
• Let them cool before mixing into meat

Step 3: Mix the Meat

• In a large bowl, combine:
  • Ground beef
  • Soaked breadcrumbs
  • Sautéed onions
  • Egg
  • Seasonings and herbs

Tip: Mix gently—overmixing results in dense, dry meatloaf.

Shaping and Baking

Freeform vs. Loaf Pan

• A freeform loaf on a baking sheet gives a better crust
• Using a loaf pan may cause the meat to steam instead of brown

Baking Instructions:

• Preheat oven to 350°F
• Shape the meat mixture into an 8″x4″ loaf
• Bake uncovered for 30 minutes

Add the Glaze:

• After 30 minutes, brush the glaze over the meatloaf
• Return to oven and bake an additional 15 minutes, or until the internal temp hits 160°F

Optional: Broil for 1–2 minutes to caramelize the glaze

Cooking Time Guide for Meatloaf by Weight

• 1 lb meatloaf: 40–45 minutes
• 2 lb meatloaf: 55–60 minutes
• 3 lb meatloaf: 75–85 minutes

Always use a meat thermometer to check doneness.

Meatloaf Recipe Variations

Make this recipe your own with these customizations:

• Meat swaps: Combine beef with ground turkey or ground pork
• Low-carb: Replace breadcrumbs with almond flour
• Bold flavor: Add Worcestershire sauce, Dijon mustard, or minced garlic
• Vegetable boost: Mix in grated carrots or bell peppers

What to Serve with Meatloaf

Pair your meatloaf with classic or creative sides like:

• Mashed potatoes or garlic mashed cauliflower
• Roasted green beans or carrots
• Baked mac and cheese
• Simple side salad with vinaigrette

How to Make Ahead and Freeze

Make Ahead (Uncooked):

• Prepare the meat mixture and shape into a loaf
• Wrap tightly in plastic wrap and foil
• Refrigerate for up to 24 hours or freeze up to 3 months

Freezing Cooked Meatloaf:

• Cool completely
• Slice and freeze individually
• Reheat slices in oven at 350°F or microwave

Storage Tips

• Store leftovers in an airtight container
• Keeps in fridge for up to 4 days
• Freeze for up to 3 months

Pro Tip: Leftover meatloaf makes excellent sandwiches or patty melts!

Expert Tips for a Perfect Meatloaf

• Use 80/20 ground beef for juiciness
• Always soak breadcrumbs in milk
• Let meatloaf rest for 10–15 minutes before slicing
• Add glaze halfway through cooking to avoid burning

Common Mistakes to Avoid

• Using extra lean meat (too dry)
• Overmixing the ingredients
• Skipping the resting period
• Using a loaf pan (limits crust formation)

FAQs

Can I substitute ground turkey or pork?

Yes! Replace all or part of the beef with turkey or pork, just ensure it reaches 165°F when cooked.

What binds the meatloaf together?

Eggs and soaked breadcrumbs are your primary binders. Avoid skipping them or the loaf may fall apart.

Why does my meatloaf fall apart?

Common reasons include:

• Not enough binding ingredients
• Overcooking
• Slicing too soon before it rests

Can I cook this in an air fryer?

Yes. Use an oven-safe dish and air fry at 350°F for 30–35 minutes, checking doneness with a thermometer.

Should I cover the meatloaf with foil?

No, unless it’s over-browning. Cooking uncovered allows a better crust and glaze caramelization.

Can I double this recipe?

Absolutely. Just adjust your cooking time to about 55–60 minutes for a 2-pound loaf.

Final Thoughts

This one pound meatloaf recipe delivers big flavor in a manageable portion. Whether you’re feeding two or planning meals ahead, it’s the perfect dish for busy weeknights. With customizable ingredients, easy prep, and reliable results, you’ll keep this in your weekly dinner rotation.

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