This 1 Pound Meatloaf Recipe is a comforting classic that delivers nostalgic flavor in every bite. It bakes up tender and juicy and is finished with a sweet, tangy glaze for an easy, family-friendly weeknight dinner.
1 Pound Meatloaf Recipe Summary
- Straightforward Classic: A simple one-pound meatloaf made with familiar ingredients.
- Built-In Moisture: Sautéed onions and milk-softened breadcrumbs keep the loaf tender and juicy.
- Light, Not Dense: Gently shaping the loaf (not packing it tight) helps it cook evenly and remain tender.
- Double Glaze Finish: Add half the glaze before baking and the rest near the end for a glossy, flavorful top.
- Perfect Size: Makes about 4 servings—ideal for a family weeknight meal without too many leftovers.
When you’re craving a classic comfort-food dinner, this 1 lb meatloaf is an easy answer. It uses simple pantry ingredients and minimal prep, and it pairs well with mashed potatoes, roasted vegetables, or a crisp salad.
If you’re wondering how long to bake a 1 lb meatloaf at 350°F, this recipe keeps timing simple and reliable for consistent results.
Why You Will Love This Recipe
- Perfect Size: One pound of ground beef is ideal for a standard family dinner without a large amount of leftovers.
- Classic Flavor: Ground beef combined with seasonings and a sweet-tangy glaze delivers that familiar meatloaf taste everyone enjoys.
- Easy to Make: The recipe comes together quickly with minimal fuss, making it great for weeknights or relaxed weekends.
Ingredients
- Ground beef: An 80/20 blend works best for a juicy, flavorful loaf.
- Italian breadcrumbs: Help bind the meatloaf and add flavor; they soften when mixed with warm onions and milk.
- Egg: Acts as a binder to hold the loaf together.
- Milk: Adds moisture so the meatloaf stays tender while baking.
- Onion: Finely diced and sautéed to add depth of flavor.
- Ketchup and Worcestershire sauce: Add tang, sweetness, and savory depth to both the meat and the glaze.
- Seasonings: Salt, black pepper, garlic powder, and onion powder.
- Parmesan cheese: Adds richness and a subtle savory note.
- Brown sugar: Sweetens and balances the glaze.
Exact amounts and nutritional details are included in the recipe card below.
Variations
- Gluten-free: Substitute gluten-free breadcrumbs and verify Worcestershire sauce is gluten-free.
- Dairy-free: Replace milk with unsweetened non-dairy milk and omit or swap the Parmesan for a dairy-free alternative. Check breadcrumbs for added cheese.
- Cheddar-stuffed: Nest small cubes of cheddar in the center before shaping the loaf for a melty surprise.
How to Make This 1 Pound Meatloaf Recipe
Preheat the oven to 350°F (175°C) and lightly grease a small loaf pan or line a sheet pan with parchment paper.
Step 1: Sauté the onion. Warm the butter or olive oil over medium heat, add the diced onion, and cook 3–4 minutes until softened.
Step 2: Mix in the breadcrumbs. Add the Italian breadcrumbs to the skillet with the warm onions, stir to combine, and let sit a few minutes so the crumbs absorb moisture.
Step 3: Make the meat mixture. Transfer the onion-breadcrumb mixture to a bowl and add the ground beef, egg, milk, ketchup, Worcestershire, seasonings, and Parmesan.
Step 4: Combine gently. Mix just until everything is combined—avoid overworking the meat to keep the loaf tender.
Step 5: Shape the loaf. Form the mixture into a loaf and place it on the prepared sheet pan or loosely into a loaf pan without pressing it tightly.
Step 6: Make the glaze. Stir together ketchup, brown sugar, and Worcestershire sauce in a small bowl until smooth.
Step 7: Top with glaze. Spread about half the glaze over the top of the loaf before baking.
Step 8: Bake. Bake for 35 minutes, remove and spread the remaining glaze, then bake another 15 minutes or until the internal temperature reaches 160°F (71°C). Let rest 5–10 minutes before slicing. Serve with your favorite sides.
Expert Tips
- Soften the breadcrumbs: Let the breadcrumb and onion mixture sit briefly so the crumbs absorb moisture and flavor for a more tender loaf.
- Shape gently: Don’t pack the meat tightly when forming the loaf—looser shaping yields a lighter texture.
- Rest before slicing: Allow the meatloaf to rest 5–10 minutes after baking so it sets and slices cleanly.
- Storing leftovers: Store in an airtight container in the refrigerator for up to 4 days; reheat slices in short microwave bursts until warmed through.
Serving Suggestions
- Serve with a crisp salad or steamed vegetables to balance the richness.
- Pair with roasted potatoes, mashed potatoes, or green beans for a classic meal.
- Finish the meal with a simple dessert—something light or fruity complements the savory main course.
Recipe FAQs
A one-pound meatloaf typically bakes about 50 minutes at 350°F (175°C). For best results, bake 35 minutes, brush with additional glaze, then bake another 15 minutes. Confirm doneness with an internal temperature of 160°F (71°C).
Yes. You can double the ingredients and shape them into two loaves or one larger loaf. A 2-pound loaf will require additional baking time—plan for around 60–75 minutes and check that the internal temperature reaches 160°F.
More Tasty Ground Beef Recipes
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One-Pot Taco Spaghetti
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Quick and Easy Spaghetti Tacos
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1 Pound Meatloaf Recipe
Ingredients
Meatloaf
- 1 pound ground beef 80/20 works best
- ½ cup Italian seasoned bread crumbs
- 1 large egg
- ⅓ cup milk
- 1 cup onion finely diced
- 1 tablespoon olive oil or butter for sautéing the onion
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons grated Parmesan cheese
Glaze
- ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
Instructions
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Preheat the oven to 350°F (175°C) and line a sheet pan with parchment paper or lightly grease a small loaf pan.
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Heat the olive oil or butter in a skillet over medium heat, add the diced onion, and cook for 3–4 minutes until softened.
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Add the Italian breadcrumbs to the skillet with the warm onions, stir to combine, and let the mixture sit a few minutes so the breadcrumbs soften.
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Transfer the onion-breadcrumb mixture to a bowl and add the ground beef, egg, milk, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, black pepper, and Parmesan. Gently mix until just combined.
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Shape the mixture into a loaf and place it on the prepared sheet pan or loosely shape it inside a loaf pan without pressing it firmly.
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Stir together the ketchup, brown sugar, and Worcestershire sauce and spread about half the glaze evenly over the top of the meatloaf.
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Bake for 35 minutes, remove from the oven, spread the remaining glaze, and return to the oven for 15 minutes or until the internal temperature reaches 160°F (71°C).
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Let the meatloaf rest 5–10 minutes before slicing and serving.
Notes
- Bake until the internal temperature reaches 160°F to ensure the meatloaf is fully cooked without drying out.
- If you need more servings, double the recipe and bake two loaves side by side or one larger loaf, adding 10–15 minutes of cooking time for a larger single loaf.
- Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days.