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 dinner.
1 Pound Meatloaf Recipe Summary
- Straightforward Classic: A simple one‑pound meatloaf made with familiar pantry 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 stay tender.
- Double Glaze Finish: Apply half the glaze before baking and the rest near the end for a glossy coating.
- Smaller Batch Size: Serves about four, making it ideal for weeknight dinners.
When you want a classic comfort meal, this 1 lb meatloaf is a reliable choice. It uses simple ingredients you may already have and requires minimal prep.
If you’ve wondered how long to bake a 1 lb meatloaf at 350°F, this recipe gives straightforward timing and dependable results. It’s quick enough for a busy evening and pairs well with mashed potatoes, roasted vegetables, or a green salad.
Why You Will Love This Recipe
- Perfect Size: One pound of ground beef produces just enough for a family dinner without too many leftovers.
- Classic Flavor: Ground beef, simple seasonings, and a sweet‑tangy glaze create that familiar meatloaf taste everyone enjoys.
- Easy to Make: Minimal steps and common ingredients make this recipe approachable for weeknights or weekends.
Ingredients
- Ground beef: An 80/20 blend works best for juiciness.
- Italian breadcrumbs: Help bind the loaf and add flavor; they’re softened with warm onions and milk.
- Egg: A binder to hold the mixture together.
- Milk: Adds moisture so the meatloaf stays tender.
- Onion: Finely diced and sautéed to deepen flavor.
- Ketchup and Worcestershire sauce: Add tangy, savory notes to both the loaf and the glaze.
- Seasonings: Salt, black pepper, garlic powder, and onion powder.
- Parmesan cheese: Adds richness and savory depth.
- Brown sugar: Sweetens and balances the glaze.
See the recipe card below for exact ingredient amounts, nutrition, and full instructions.
Variations
- Gluten‑free: Substitute gluten‑free breadcrumbs and confirm Worcestershire sauce is gluten‑free.
- Dairy‑free: Use unsweetened non‑dairy milk and omit or replace Parmesan with a dairy‑free alternative; check breadcrumbs for dairy ingredients.
- Cheddar‑stuffed: Nest small cubes of cheddar in the center before shaping for a melty surprise.
How to Make This 1 Pound Meatloaf Recipe
Preheat your oven to 350°F (175°C). Grease a small loaf pan or line a sheet pan with parchment paper.
Step 1: Sauté the onion. Warm the butter or olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3–4 minutes.
Step 2: Mix in the breadcrumbs. Add the Italian breadcrumbs to the warm onions, stir to combine, and let the mixture rest a few minutes so the crumbs soften.
Step 3: Combine the mixture. Transfer the onion‑breadcrumb mixture to a large bowl. Add the ground beef, egg, milk, ketchup, Worcestershire, seasonings, and Parmesan.
Step 4: Mix gently. Fold the ingredients together just until combined. Overworking the meat can make the loaf dense, so handle it lightly.
Step 5: Shape the loaf. Form the mixture into a loaf and place it into the prepared pan, shaping it loosely rather than packing it tightly.
Step 6: Make the glaze. Stir together the ketchup, brown sugar, and Worcestershire sauce in a small bowl until smooth.
Step 7: Top with glaze. Spread about half of the glaze evenly over the top of the loaf.
Step 8: Bake. Bake for 35 minutes, remove the loaf, spread the remaining glaze, then return to the oven for another 15 minutes or until the internal temperature reaches 160°F (71°C). Let rest slightly before slicing and serving.
Expert Tips
- Soften the breadcrumbs: Allow the warm onion and breadcrumbs to sit briefly so they absorb moisture and flavor for a more tender loaf.
- Gently shape the loaf: Don’t pack the meat tightly; a loose shape cooks more evenly and stays tender.
- Let it rest: Rest the meatloaf 5–10 minutes after baking so it sets and slices cleanly.
- Store leftovers: Refrigerate in an airtight container for up to four days. Reheat slices in 30‑second microwave intervals until warmed through.
Serving Suggestions
- Pair with a crisp green salad to start for a fresh contrast.
- Serve alongside roasted potatoes and oven‑roasted green beans for a hearty, balanced meal.
- Finish with a simple dessert to keep the meal homey and satisfying.
Recipe FAQs
A 1‑pound meatloaf typically takes about 50 minutes at 350°F when baked in two stages with a glaze added partway through. For safety and best texture, ensure the internal temperature reaches 160°F (71°C).
Yes. Double the ingredients and either shape two separate loaves or make one larger loaf. A single 2‑pound loaf will need roughly 60–75 minutes; if baking two 1‑pound loaves side by side, follow the original timing but allow a few extra minutes if needed and verify the internal temperature.
More Tasty Ground Beef Recipes
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Easy Totchos Recipe
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Crockpot Creamy Potato and Hamburger Soup
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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
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Ingredients
Meatloaf
- 1 pound ground beef 80/20 works best
- ½ cup Italian seasoned breadcrumbs
- 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 seasoned 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 and breadcrumb mixture to a large bowl and add the ground beef, egg, milk, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, black pepper, and grated Parmesan, then mix gently just until 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 into the bottom.
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Stir together the ketchup, brown sugar, and Worcestershire sauce in a small bowl 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, you can double the recipe and bake two loaves side by side or bake one larger loaf, adding 10–15 minutes of additional cooking time.
- Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days.