Two Pound Meatloaf Recipe
A 2-pound meatloaf is the right size when you want dinner now and thick leftover slices later. This version keeps the familiar meatloaf formula, but scales the binder, moisture, seasoning, glaze, and baking time so the center cooks through without the outside drying out. For a smaller loaf, use the one-pound version instead.
Yield And Time
Makes one large loaf, about 8 generous slices.
- Prep time: about 15 minutes
- Bake time: about 1 hour to 1 hour 15 minutes
- Rest time: 10 minutes
- Total time: about 1 hour 30 minutes
A free-form loaf on a rimmed baking sheet usually cooks more evenly than a deep loaf pan. A loaf pan gives neater sides, but the meat sits in more juices and may need the longer end of the timing range.
Ingredients
For the loaf:
- 2 pounds ground beef, or a beef and pork blend
- 2 large eggs
- 1 cup plain breadcrumbs
- 3/4 cup milk
- 1 small onion, finely grated or very finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
For the glaze:
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar or yellow mustard
If you want the most traditional version at a smaller scale, the classic meatloaf recipe is the cleaner starting point. For a shortcut with fewer moving parts, use the easy meatloaf method.
Method
1. Heat the oven to 350°F. Line a rimmed baking sheet with parchment or lightly grease a loaf pan. 2. In a large bowl, stir together the eggs, breadcrumbs, milk, onion, salt, pepper, garlic powder, Worcestershire sauce, and ketchup. Let the mixture sit for a few minutes so the breadcrumbs soften. 3. Add the ground meat and mix gently with your hands or a fork just until evenly combined. Stop as soon as the mixture looks uniform; overmixing makes meatloaf dense. 4. Shape the mixture into an even loaf, about 9 by 5 inches, on the prepared baking sheet. If using a loaf pan, press it in lightly rather than packing it hard. 5. Stir the glaze ingredients together and spread about two-thirds of the glaze over the top. 6. Bake until the loaf is nearly done, then brush with the remaining glaze and continue baking until the center reaches the proper doneness. 7. Rest for 10 minutes before slicing so the juices settle and the slices hold together.
Doneness And Resting
A 2-pound meatloaf needs enough time for the center to cook, so doneness matters more than the clock. Check the thickest part with an instant-read thermometer. The loaf is ready when the center reaches the safe temperature for the meat blend you used.
Resting is not optional for a loaf this size. Ten minutes on the counter gives the binder and juices time to settle, which makes cleaner slices and keeps the first cut from spilling moisture across the board.
Practical Adjustments
If the mixture feels wet and loose, add breadcrumbs a tablespoon at a time until it holds a soft loaf shape. If it feels stiff or crumbly before baking, add a splash of milk. The raw mixture should be moist, not soupy, and should hold together without being compressed.
For a richer variation, fold shredded cheese into the center or use the separate cheese meatloaf version. For a pantry-style loaf with a seasoned binder, the stuffing mix version changes the texture and seasoning without needing the same breadcrumb mixture.
Serving And Leftovers
Slice the loaf thickly and serve it with potatoes, green beans, salad, or any sides that can handle the glaze. Because this is a larger loaf, plan for sandwiches, pan-seared slices, or a second dinner the next day.
If a 2-pound loaf is too much, the mini meatloaf recipe gives faster portions with more browned edges. For more variations by size and style, the main meatloaf recipe collection is the better place to compare options.