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One pound meatloaf sliced on a cutting board showing a juicy, tender interior with a rich glaze on top.

One Pound Meatloaf Recipe

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 45 minutes
10 minutes
Total Time: 1 hour 5 minutes
Servings: 4 Servings

Description

The best one pound meatloaf recipe — perfectly portioned for 2 to 4 people, glazed with a sweet-tangy ketchup topping, and on the table in 55 minutes. No loaf pan needed, and the milk-soaked breadcrumb trick guarantees a moist, tender loaf every single time.

Ingredients 

For the Meatloaf

  • 1 pound ground beef, 80/20
  • 1/3 cup breadcrumbs
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 1/2 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon smoked paprika, optional

For the Glaze

  • 1/3 cup ketchup
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground mustard

Instructions

  • Preheat the oven to 375°F (190°C). Line a quarter sheet pan with foil or parchment paper.
  • Make the panade. In a large mixing bowl, combine breadcrumbs and milk. Stir and let sit 5 minutes until it forms a thick paste. This is the secret to a moist, tender meatloaf.
  • Add the aromatics. To the soaked panade, add diced onion, minced garlic, egg, Worcestershire, Dijon, salt, pepper, Italian seasoning, and smoked paprika. Whisk until evenly combined.
  • Mix in the beef gently. Add ground beef and mix with your hands or a fork just until combined. Do not overmix — this is the second biggest cause of tough meatloaf.
  • Shape the loaf. Turn the mixture onto the prepared sheet pan and shape into a free-form loaf about 8 inches long, 4 inches wide, and 2 inches tall.
  • Bake for 25 minutes. While baking, whisk together all glaze ingredients in a small bowl until smooth.
  • Glaze and finish baking. After 25 minutes, brush two-thirds of the glaze over the top and sides. Return to oven for 15 to 20 more minutes, until an instant-read thermometer reads 155°F (68°C).
  • Rest and slice. Remove from oven, brush on remaining glaze, and rest 10 minutes (internal temp will climb to a safe 160°F). Slice into 1-inch slices and serve.

Equipment

  • Quarter Sheet Pan
  • Large Mixing Bowl
  • Small mixing bowl
  • Instant-read thermometer
  • Foil or parchment paper

Notes

  • Beef choice matters. Use 80/20 ground chuck for the juiciest result. If using 93/7 lean, add 1 extra tablespoon of milk and 1 tablespoon of olive oil to compensate.
  • Use a thermometer. A small loaf is unforgiving — the difference between 155°F and 170°F is the difference between juicy and dry. Pull at 155°F and let carryover cooking finish the job.
  • Dice onions small (1/4-inch or less) or sauté briefly first. A one-pound loaf doesn't bake long enough to soften large onion pieces.
  • Don't skip the rest. Slicing too early lets all the juices run onto your cutting board instead of staying in the meat.
  • Storage: Refrigerate leftovers in an airtight container up to 4 days. Freeze sliced portions up to 3 months.
  • Reheating: Cover slices with foil and warm at 325°F for 15 minutes, or microwave individual slices for 60 to 90 seconds with a splash of beef broth to refresh.

Nutrition

Serving: 1ServingCalories: 280kcalCarbohydrates: 23gProtein: 28gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 119mgSodium: 873mgPotassium: 611mgFiber: 1gSugar: 13gVitamin A: 268IUVitamin C: 4mgCalcium: 81mgIron: 4mg