There’s something wonderfully nostalgic and comforting about a perfectly made meatloaf. This easy 1 lb meatloaf recipe proves that you don’t need a massive amount of meat to create a delicious, satisfying dinner that will have your family asking for seconds. Perfect for smaller households or when you’re cooking for just a few people, this recipe delivers all the classic meatloaf flavor you love in a more manageable portion.
Meatloaf is one of those classic American comfort foods that has been gracing dinner tables for generations. It’s affordable, forgiving, and absolutely delicious when made right. The beauty of this 1 lb version is that it comes together quickly, cooks faster than traditional larger loaves, and still delivers that perfect combination of seasoned ground beef, breadcrumbs, and a gorgeous caramelized exterior.
What makes this recipe special is the careful balance of ingredients that create the ideal texture and flavor. Unlike some dense, heavy meatloaves, this version stays moist and tender throughout. The secret lies in not overworking the meat mixture and including just enough binder to hold everything together without making it tough. The addition of a simple glaze takes this humble dish from everyday dinner to something truly special.
This quick tasty bacon carbonara recipe pairs beautifully as a protein-forward alternative, while sides like easy pickled red onion recipe add brightness to your plate. If you’re looking for sauce inspiration, check out this best heavy cream alfredo sauce recipe for other dinner ideas.
The beauty of meatloaf is its versatility. You can serve it hot with mashed potatoes and green beans, slice it cold for sandwiches the next day, or crumble it into other dishes. This recipe makes enough for a satisfying dinner with potential leftovers, making it economical and practical for busy weeknights.
According to Serious Eats’ comprehensive meatloaf guide, the key to perfect meatloaf is understanding the science behind the ingredients. The breadcrumbs act as a binder while also keeping the texture light, the eggs help bind everything together, and the milk keeps everything moist. This recipe respects those principles while being perfectly portioned for smaller households.
For additional inspiration on classic comfort food techniques, Bon Appétit’s meatloaf recipe offers professional insights. You might also enjoy exploring The New York Times’ take on meatloaf for different flavor variations and approaches.
Whether you’re a meatloaf veteran or trying it for the first time, this 1 lb recipe is forgiving, foolproof, and absolutely delicious. The cooking time is reasonable, the ingredient list is simple, and the results are consistently impressive. Your family will love it, and you’ll love how easy it is to prepare. Serve it with your favorite sides like delicious heavy cream pasta recipe for a complete meal, or keep it traditional with classic vegetables.
Ingredients
- 1 lb ground beef (80/20 blend works best)
- 1/2 cup breadcrumbs or panko
- 1/4 cup whole milk
- 1 large egg
- 1/3 cup onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- 2 tablespoons ketchup (for glaze)
- 1 tablespoon brown sugar (for glaze)
- 1 tablespoon apple cider vinegar (for glaze)
- 1/2 teaspoon Worcestershire sauce
- Cooking spray or butter for loaf pan
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a small loaf pan (8×4 inches) with cooking spray or lightly butter it to prevent sticking.
- In a small bowl, combine the breadcrumbs and milk, stirring until the breadcrumbs are evenly moistened. Let this mixture sit for 2-3 minutes to absorb the milk fully. This step is crucial as it keeps your meatloaf tender and prevents it from becoming dense.
- In a large mixing bowl, crack the egg and beat it lightly with a fork. Add the finely diced onion and minced garlic to the egg, stirring to combine.
- Add the ground beef to the egg mixture. Using your hands (clean hands work best), gently fold the beef into the egg mixture. Avoid overworking the meat, as this can make the meatloaf tough and dense.
- Add the moistened breadcrumb mixture to the meat mixture and gently fold it in until just combined. Be gentle and don’t squeeze or overmix the ingredients.
- Sprinkle the salt, black pepper, oregano, paprika, and Worcestershire sauce over the meat mixture. Using your hands, fold these seasonings in gently until evenly distributed throughout the mixture. The mixture should just barely hold together when gently pressed.
- Transfer the meat mixture to your prepared loaf pan, gently pressing it into an even layer. Smooth the top with the back of a spoon or your hand, but don’t compress it too much.
- In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until smooth and well combined. This creates a tangy-sweet glaze that caramelizes beautifully on top of the meatloaf.
- Spread half of the glaze over the top of the meatloaf, using the back of a spoon to distribute it evenly. Reserve the remaining glaze for later.
- Place the loaf pan in the preheated oven and bake for 25 minutes. After 25 minutes, remove the pan from the oven and spread the remaining glaze over the top of the meatloaf.
- Return the meatloaf to the oven and continue baking for an additional 10-15 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the center.
- Remove the meatloaf from the oven and let it rest in the pan for 5 minutes. This allows the juices to redistribute throughout the meat, keeping it moist and tender.
- Carefully run a thin knife around the edges of the meatloaf to loosen it from the pan. Gently slide it onto a cutting board or serving platter.
- Slice the meatloaf into individual portions, reserving any pan juices. Drizzle the pan juices over each slice if desired for extra flavor and moisture.
- Serve immediately while still warm with your choice of sides such as mashed potatoes, roasted vegetables, or a simple green salad.
Pro Tips
- **Ground Beef Selection**: Use an 80/20 blend of ground beef for the best results. Leaner beef (90/10) can result in a drier meatloaf, while fattier blends (70/30) may be too greasy. If you only have one option available, add a tablespoon of olive oil to leaner meat or drain some fat from fattier meat.
- **The Breadcrumb-Milk Mixture**: This step is non-negotiable for a tender meatloaf. The milk-soaked breadcrumbs act as a moisture-retaining agent, similar to how it works in burger patties. Never skip this step or substitute it with dry breadcrumbs.
- **Don’t Overwork the Meat**: This is the most common mistake when making meatloaf. Overworking develops gluten in the meat, making it dense and tough. Mix ingredients gently and only until just combined. Your finished meatloaf should be crumbly looking before cooking.
- **Loaf Pan Size Matters**: A standard 8×4 inch loaf pan is ideal for this 1 lb recipe. If you use a larger pan, the meatloaf will cook faster and may dry out. If you use a smaller pan, it may overflow during cooking.
- **Glaze Options**: While this recipe uses a classic ketchup-based glaze, you can experiment with other toppings. Try mixing ketchup with barbecue sauce, or create a honey-mustard glaze for variety. Some people prefer no glaze at all and just season the meat mixture generously.
- **Internal Temperature**: Always use a meat thermometer to ensure your meatloaf is fully cooked. The safe internal temperature for ground beef is 160°F (71°C). This prevents both undercooking and overcooking.
- **Resting Period**: The 5-minute rest after removing from the oven is important. It allows carryover cooking to finish and lets the juices settle, resulting in a juicier final product.
- **Leftover Storage**: Store cooled meatloaf in an airtight container in the refrigerator for up to 4 days. You can reheat it in a 350°F oven until warmed through, or enjoy it cold in sandwiches.
- **Freezing Instructions**: You can freeze both cooked and uncooked meatloaf. For uncooked meatloaf, assemble in a loaf pan, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time.
- **Serving Suggestions**: Traditional sides include creamy mashed potatoes, buttered corn, steamed green beans, or roasted root vegetables. A simple side salad or coleslaw provides a nice contrast to the rich meatloaf.
- **Make it Your Own**: Feel free to add finely minced vegetables like bell peppers or mushrooms to the meat mixture. You can also mix in shredded cheese or bacon bits for extra flavor. Just be sure not to add more than 1/3 cup additional ingredients to avoid affecting the binding.