one pound meatloaf recipe
The Best one pound meatloaf recipe
What really makes this recipe special is how versatile it is. You can serve it with mashed potatoes, roasted vegetables, or even just a simple green salad—it pairs well with almost anything. It’s also perfect for special occasions, whether it’s a family dinner or a potluck, because it’s filling enough to feed a crowd without being overwhelming. And since it’s only one pound, it’s easy to double or triple if you need more, without taking up too much space in the fridge. Plus, the health benefits make it a smart choice too. It’s packed with lean protein from the ground beef, and the whole-grain breadcrumbs add fiber, which keeps things feeling full and steady. It’s not a “diet” meal, but it’s not the kind of food that makes you feel sluggish afterward. My kids have grown up eating this, and honestly, they still ask for it sometimes—proof that good food is worth repeating.
Classic One-Pound Meatloaf
A simple, flavorful meatloaf recipe perfect for a quick weeknight meal, packed with tender beef and savory seasonings. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) ground beef (80/20 fat ratio)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/2 cup ketchup
- 1 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Grease an 8×8-inch loaf pan. -
2
In a mixing bowl, combine ground beef, breadcrumbs, onion, egg, Worcestershire sauce, garlic powder, salt, pepper, and paprika. Mix well until evenly coated. -
3
Press the mixture firmly into the prepared loaf pan, shaping it into an even loaf. -
4
Preheat a small skillet over medium heat. Add ketchup, brown sugar, Dijon mustard, and vinegar. Simmer for 3-4 minutes until slightly thickened. Pour glaze over the meatloaf. -
5
Bake for 45 minutes or until internal temperature reaches 160°F (71°C). Let rest for 10 minutes before slicing.
🔧Equipment
- Mixing bowl
- Measuring cups
- Loaf pan (8×8-inch)
- Oven-safe spatula
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra moisture, mix in 1/4 cup grated Parmesan cheese.
- Substitute ground turkey or chicken for a lighter option.
- Use a meat thermometer to ensure safe internal temperature.
Variations
- Add 1/2 cup finely chopped mushrooms for extra flavor.
- Mix in 1/4 cup finely diced carrots and celery for a veggie twist.
Watch Video Of How Classic One-Pound Meatloaf Works
❓ Frequently Asked Questions About One-Pound Meatloaf
What is the best type of ground meat to use for a classic one-pound meatloaf?
The best choice is a mix of 70% ground beef (80/20 fat ratio) and 30% ground pork or ground turkey/chicken for extra juiciness and flavor. If using all beef, ensure it’s well-seasoned with herbs like thyme, garlic powder, and onion powder to compensate for less fat.
How do I ensure my meatloaf stays moist and not dry?
To keep your meatloaf tender, don’t overbake—check internal temperature at 160°F (71°C) with a meat thermometer. Brush with beef broth or melted butter halfway through baking. Also, soak breadcrumbs or egg wash in milk or yogurt before mixing for better binding and moisture retention.
Can I make a one-pound meatloaf ahead of time and reheat it?
Yes! You can assemble and refrigerate it up to 24 hours before baking. Reheat in the oven at 350°F (175°C) for 15–20 minutes, covered with foil, until warmed through. Alternatively, reheat in a skillet with a little oil or butter for extra flavor.
What are some great toppings or garnishes for serving meatloaf?
Classic options include a ketchup glaze, honey mustard drizzle, or a melted cheese topping (like cheddar or mozzarella). For extra freshness, serve with mashed potatoes, roasted veggies, or a simple green salad. A sprinkle of fresh parsley or thyme adds a nice finish.
Why does my meatloaf turn out dense or crumbly instead of tender?
A dense or crumbly texture often comes from overmixing the ingredients or using too much dry breadcrumbs. To fix it:
– Mix just until combined (no overworking).
– Use a wet binder like egg or yogurt instead of just breadcrumbs.
– Let it rest for 30 minutes before baking to help bind properly.
– Reduce breadcrumbs slightly if they’re too coarse.
