One Pound Meatloaf Recipe

Updated

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

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

For the glaze:

The timing below is written for ground beef. A leaner beef blend can work, but the milk, egg, and breadcrumbs become especially important because there is less fat to keep each slice tender. For ground turkey or chicken, use the turkey meatloaf recipe and its 165°F poultry target instead of treating the meats as interchangeable.

Method

Heat the oven to 350°F. Line a small rimmed baking sheet with parchment for more browned surface, or lightly grease a small loaf pan for a neater shape. A loaf pan can hold more drippings around the meat and may push the cooking time toward the longer end of the range.

In a mixing bowl, stir together the egg, milk, Worcestershire sauce, onion, salt, garlic powder, and pepper. Add the breadcrumbs and let them absorb the liquid for 2 minutes. Add the ground beef and mix gently only 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, settle the mixture in lightly rather than packing it hard.

Stir the ketchup, brown sugar, and mustard together, then spread the glaze over the top. Bake for about 35 to 45 minutes. Start checking at 35 minutes by inserting an instant-read thermometer into the thickest center of the loaf, from the side or top, with the tip in the meat and not touching the pan. The ground-beef loaf is done at 160°F; time is only an estimate.

Doneness And Resting

A one-pound ground-beef meatloaf usually takes about 35 to 45 minutes at 350°F, but shape and pan choice can move the timing. Start checking at 35 minutes. Insert an instant-read thermometer into the thickest part of the center without letting its tip touch the pan. Ground beef, pork, veal, lamb, and mixtures of those ground meats need to reach 160°F; ground turkey or chicken needs to reach 165°F, according to FoodSafety.gov's safe minimum internal temperature chart.

Use the thermometer reading rather than color or elapsed time to decide when the loaf is done. The meatloaf cook time chart gives planning ranges for other oven temperatures and loaf sizes.

Rest the loaf for about 10 minutes before slicing so the juices settle and the slices hold together.

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.

For a binder substitution at this smaller scale, use the breadcrumb-free one-pound formula rather than simply omitting the crumbs and liquid.

References

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