One Pound Meatloaf Recipe
This one pound meatloaf recipe is the easiest weeknight dinner that is a guaranteed crowdpleaser. With a handful of pantry staple ingredients, we give all of our tips to make it moist and juicy in an hour of time.
Ingredients
For the Meatloaf:
- 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
For the Glaze:
- ¾ cup ketchup
- 2 tablespoon brown sugar packed
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or foil for easy cleanup.
- In a large mixing bowl, add the milk and breadcrumbs. Stir and let the mixture sit for a few minutes to allow the breadcrumbs to absorb the milk.
- Add the onion, eggs, Worcestershire sauce, Italian seasoning, garlic powder, salt, and pepper to the breadcrumb mixture. Mix until everything is combined.
- Add the ground beef to the bowl. Using your hands, mix the meat with the other ingredients until just incorporated.
- 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.
- In a small bowl, whisk together all the ketchup and brown sugar.
- 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.
Notes
Note 1: Choose a ground beef with a higher fat content, like 80/20. It'll add so much flavor and will also melt in your mouth. We like to use ground chuck.
Storage:
- Store the leftovers in an airtight container in the fridge for up to 4 days.
- It also freezes well. Slice the meatloaf for individual servings, wrap the slices tightly, or place them in a freezer-safe bag or container. It'll keep in the freezer for up to 3 months. Be sure to fully defrost the meatloaf prior to reheating. Expert Tips:
· Don't over-mix the meatloaf mixture. This will make the texture tough 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 to 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 lean ground beef, that's fine; it'll just be a little drier in texture after baking.
· 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.
- Store the leftovers in an airtight container in the fridge for up to 4 days.
- It also freezes well. Slice the meatloaf for individual servings, wrap the slices tightly, or place them in a freezer-safe bag or container. It'll keep in the freezer for up to 3 months. Be sure to fully defrost the meatloaf prior to reheating. Expert Tips:
· Don't over-mix the meatloaf mixture. This will make the texture tough 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 to 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 lean ground beef, that's fine; it'll just be a little drier in texture after baking.
· 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.
Nutrition
Calories: 388kcalCarbohydrates: 18gProtein: 23gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 123mgSodium: 967mgPotassium: 481mgFiber: 1gSugar: 10gVitamin A: 214IUVitamin C: 2mgCalcium: 82mgIron: 3mg
* Disclaimer: All nutrition information are estimates only.
