One Pound Meatloaf Recipe
A one-pound meatloaf is the right size when you want a proper sliced loaf without committing to a large pan of leftovers. This version uses 1 pound of ground meat, one egg, a modest amount of breadcrumbs, and enough moisture to keep the loaf tender without making it loose. It is scaled for a small household, but it still eats like a classic meatloaf: savory, sliceable, and finished with a simple glaze.
Yield And Time
- Yield: 1 small loaf, about 3 to 4 servings
- Prep time: about 10 minutes
- Cook time: about 35 to 45 minutes
- Rest time: 10 minutes
- Oven: 350°F
Use this when you want a compact loaf for dinner tonight. For a larger dinner or planned leftovers, the two-pound meatloaf version is easier than doubling this one by feel.
Ingredients
- 1 pound ground meat
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/3 cup milk
- 1/4 cup finely chopped onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
For the glaze:
- 1/4 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon yellow mustard
Ground beef works well here, especially an 80/20 or 85/15 blend. A leaner blend can work, but the loaf benefits from the milk, egg, and breadcrumbs because there is less fat to keep each slice tender.
Method
Heat the oven to 350°F. Line a small rimmed baking sheet with parchment, or lightly grease a small loaf pan.
In a mixing bowl, stir together the egg, milk, Worcestershire sauce, onion, salt, garlic powder, and pepper. Add the breadcrumbs and let them hydrate for a minute or two. Add the ground meat and mix gently until the ingredients are evenly combined.
Shape the mixture into a small loaf about 7 inches long and 3 to 4 inches wide. Keep the shape even so the center cooks at the same pace as the ends. If using a loaf pan, press it in lightly rather than packing it hard.
Stir the ketchup, brown sugar, and mustard together, then spread the glaze over the top. Bake until the center is cooked through, about 35 to 45 minutes. Start checking near the lower end of that range, especially if the loaf is shaped wide and low.
Doneness And Resting
The loaf is done when the center reaches the safe temperature for the ground meat you used and the juices are no longer running raw. An instant-read thermometer is the cleanest way to avoid guessing, especially with a smaller loaf that can move from tender to dry quickly.
Rest the meatloaf for 10 minutes before slicing. That pause helps the juices settle and gives the breadcrumbs and egg time to hold the loaf together. If it crumbles when sliced hot, the recipe may be fine; it may simply need the full rest.
Small-Loaf Adjustments
A one-pound meatloaf has less margin for error than a big loaf. Mix gently, shape evenly, and avoid a very tall loaf. A tall compact loaf takes longer to cook through and is more likely to dry around the edges before the center is ready.
If the mixture feels wet, add breadcrumbs 1 tablespoon at a time. If it feels stiff or dry before baking, add a small splash of milk. The goal is a mixture that holds its shape without feeling dense.
How To Change The Recipe
For a more traditional baseline, use the classic meatloaf recipe as the main reference and keep this one for the smaller scale. For a faster, shortcut-style dinner, the easy meatloaf recipe is the better fit.
If you want individual portions instead of slices, mini meatloaves cook faster and are easier to freeze. For a richer version, meatloaf with cheese changes the filling rather than just the size.