One-Pound Meatloaf Recipe

Name: One Pound Meatloaf Recipe
Prep time: 15 min
Cook time: 65 min
Total time: 65 min
Ingredients: ¾ cup grated yellow onion; 1 cup panko breadcrumbs; ½ cup whole milk; 2 lbs ground chuck (Note 1); 2 large eggs; 1 tablespoon Worcestershire sauce; 1 tablespoon Italian seasoning; 1 teaspoon garlic powder; 2 teaspoons table salt; 1 teaspoon black pepper; ¾ cup ketchup; 2 tablespoon brown sugar (packed)

We’ve been making this one-pound meatloaf recipe for dinner for years. It’s one of the most requested easy dinners by my family. They crave the rich flavor and juicy texture that melts-in-your-mouth. Plus, with a classic ketchup and brown sugar glaze on top, there’s so much to love.

This meatloaf takes minimal prep work and only one bowl to make cleanup quick and easy. When it comes to texture, it’s anything but dry thanks to a pro-chef technique called a panade (soaking breadcrumbs in milk prior to mixing the meat mixture). Serve alongside mashed potatoes and air fryer Brussels sprouts for a weeknight dinner that’s guaranteed to be on repeat.

One pound meatloaf with slices cut on a white platter with mashed potatoes in the background. — 📸 Photography by **Dee Broughton**

Why you’ll love this recipe

Simple meatloaf to make with only one pound of ground beef. We love making this meatloaf recipe because it’s quick, easy, and the perfect size to feed a family of four (you’ll even have leftovers for the next day!).
Moist and juicy thanks to our secret method. We soak the breadcrumbs in milk and also add grated onion. These both give the meatloaf moisture to ensure it’s not dry.
A dinner recipe even picky eaters will love. Everyone we’ve ever served this meatloaf to loves this recipe. We’ve even been told it’s restaurant-quality!

Tips for Busy Cooks

This is a great meal prep recipe for a busy week ahead. Make it on a Sunday afternoon and enjoy it as an easy lunch or dinner throughout the week. We like to cut it into slices to freeze individually. When dinner feels impossible, just thaw and reheat for the simplest home-cooked meal.

Key Ingredient Notes

For the Meatloaf:

Grated yellow onion – We grate the onion on a box grater. This helps the onion to almost melt into the meat mixture and adds lots of moisture.
Panko breadcrumbs help to bind the ingredients together. We soak the breadcrumbs in milk first to add extra juiciness in every bite.
Whole milk is used for soaking the breadcrumbs. This method is called a panade.
Ground chuck – Buy a ground beef with a higher fat content, like 80/20, for this one-pound meatloaf recipe. It’ll add so much flavor and will also melt in your mouth.
Large eggs binds everything together.
Worcestershire sauce adds umami and a nice, bright flavor to every bite.
Italian seasoning gives an herbal flavor that infuses into the ground beef mixture.
Garlic powder adds delicious garlic notes that we always require in a meatloaf recipe.
Salt – It’s so important to season the ground beef mixture well to help bring out all of the flavors.

For the Glaze:

Ketchup adds a touch of tomato sweetness on top and caramelizes nicely in the oven.
Brown sugar – Just a hint goes a long way in the ketchup mixture. You can omit if desired.

How to make this one pound meatloaf recipe

Preheat your oven to 350°F. Line a baking sheet with parchment paper or foil for easy cleanup.

A glass bowl with breadcrumbs soaking in milk with a wooden spoon resting in the bowl.

Step 1: Add the milk and breadcrumbs to a large mixing bowl. Give it a stir and let the mixture sit for a few minutes to allow the breadcrumbs to absorb the milk.

A glass bowl with onion, soaked breadcrumbs, garlic, eggs, and spices. A wooden spoon is resting in the bowl.

Step 2: Add the onion, eggs, Worcestershire sauce, Italian seasoning, garlic powder, salt, and pepper to the breadcrumb mixture. Mix until everything is combined.

A glass bowl with ground beef and meatloaf ingredients with a wooden spoon resting in the bowl.

Step 3: Add the ground beef to the bowl. Using your hands, mix the meat with the other ingredients until just incorporated.

A baking sheet lined with parchment paper with the shaped raw meatloaf on top.

Step 4: Transfer the meat to the baking sheet. Shape it by hand into a freeform rectangular loaf, about 9 inches long and 5 inches wide.

Bake the meatloaf for 45 minutes.

A small glass bowl with ketchup and brown sugar and a whisk on the side.

Step 5: In a small bowl, whisk together all the ketchup and brown sugar.

Baked one pound meatloaf on a parchment-lined baking sheet with ketchup glaze on top.

Step 6: Remove the loaf from the oven and spread about ⅔ of the glaze over the top and sides of the loaf.

Return to the oven and bake for another 15-20 minutes or until the internal temp has reached 160°F in the thickest part.

Let the meatloaf rest on the baking sheet for at least 10-15 minutes before slicing so the juices redistribute throughout the loaf. Slice and serve warm, with the remaining glaze on the side for dipping.

Expert Tips:

Don’t over-mix the meatloaf mixture. This will make it tough in texture after baking. You want to mix everything together until it is just combined.
For a super moist meatloaf, don’t skip the panade. The panade is soaking the breadcrumbs in milk prior to mixing them into the meat mixture. It’s a technique used often in French and Italian cooking to add moisture in certain ground meat recipes.
You want to use ground beef with a good fat content like 80/20. This is best for a meatloaf that’s big on flavor and also juicy. If you use a leaner ground beef, that’s fine, it will just be a little drier in texture.
Allow the meatloaf to rest for 15 minutes before slicing to make sure it sets. This will make for easy slicing when it’s time to serve and will prevent it from falling apart.

What to serve with 1-pound meatloaf recipe:

It pairs well with any vegetable side dish, here are some of our favorite side dishes to serve:

Storage

Store the leftover one-pound meatloaf in an airtight container in the fridge for up to 4 days. You can freeze the entire loaf or individual slices for easy reheating throughout the week.

It also freezes well. Wrap the slices tightly or place them in a freezer-safe bag or container. It will keep in the freezer for up to 3 months. Be sure to fully defrost the meatloaf prior to reheating.

Two slices of meatloaf with mashed potatoes and green beans on a white plate. Slices of meatloaf in the background.

FAQs

Do you need to cook the onion and garlic before adding it to the meat mixture?

No, we grate the onion for easy mixing and also mince the garlic so it can be folded right in to cut down on the prep time.

How long does it take to bake a 1 pound meatloaf?

It’s quick and easy, about 35 to 45 minutes in total or until a meat thermometer registers 160ºF.

Should I bake the meatloaf covered or uncovered?

Uncovered is best to allow for browning on top and caramelization of the ketchup and brown sugar mixture.

How many eggs do you need in a 1 pound meatloaf?

We like to add two eggs here since they add extra moisture and help bind everything together.