In this article, I’ll share why this recipe feels like a cozy hug, offer step‑by‑step guidance you’ll actually enjoy, sprinkle clever tips to make it even better, and wrap up with a helpful FAQ before serving a warm conclusion. Let’s dive into the kind of meatloaf that becomes dinner and memory in one go.
Table of Contents
Why I Love This Recipe
I remember my first meatloaf attempt—it smelled like home and turned out simpler than I’d expected. I still use the same mix of breadcrumbs, egg, onions, and ground beef. This easy 1‑pound meatloaf saves time on busy nights and still feels special. I use that magic bowl of pantry staples to create a dinner that melts worries away. I talk about this recipe like a friend because it really is one of mine—it’s easy, flavorful, and brings people close.
I never planned to write a recipe blog. I just wanted quick meals that felt like home. That’s how this meatloaf was born, and that’s why it hits differently. It owns its label as a good meatloaf recipe perfectly ready for cozy weeknights. It’s my go‑to for comfort food that doesn’t ask for hours in the kitchen.
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Easy 1‑Pound Meatloaf Recipe
- Total Time: 1 hour
- Yield: 4 slices
Description
This easy 1-pound meatloaf recipe delivers juicy, flavorful slices with pantry staples like eggs, onions, and breadcrumbs. Perfect for busy weeknights, it’s ready in under an hour and packed with nostalgic comfort.
Ingredients
1 lb ground beef (80% lean)
1 large egg, beaten
1/2 cup finely diced onion
1/2 cup breadcrumbs
1/3 cup milk
1/3 cup ketchup (plus extra for glaze)
1 tbsp brown sugar
1 tsp Worcestershire sauce (optional)
Salt, pepper, garlic powder, onion powder to taste
Instructions
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with foil or use a loaf pan.
3. In a bowl, gently combine beef, egg, onion, breadcrumbs, milk, ketchup, and seasonings.
4. Form into a loaf approximately 3×7 inches.
5. In a small bowl, mix ketchup, brown sugar, and Worcestershire sauce.
6. Bake for 30 minutes uncovered.
7. Brush glaze over top and bake another 15–20 minutes until internal temp is 160°F.
8. Let rest for 10 minutes before slicing.
Notes
Avoid overmixing the meat to keep the texture tender.
For best slicing, allow to rest before serving.
Pairs well with mashed potatoes or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg
Keywords: easy 1-pound meatloaf, good meatloaf recipe, weeknight dinner
Easy 1‑Pound Meatloaf Ingredients and Prep
Let’s get to what you’ll need, and how to prep with zero stress. This part is built to flow, using the focus keyword naturally throughout.
| Ingredient | Quantity |
|---|---|
| Ground beef (80% lean) | 1 lb |
| Large egg, beaten | 1 |
| Onion, finely diced | ½ cup |
| Bread crumbs | ½ cup |
| Milk | ⅓ cup |
| Ketchup | ⅓ cup (plus extra for glaze) |
| Brown sugar (for glaze) | 1 Tbsp |
| Worcestershire sauce | 1 tsp (optional) |
| Salt, pepper, garlic or onion powder | To taste |
Mixing notes: don’t overwork the meat. Gentle mixing keeps your meatloaf tender. The milk softens crumbs, keeping it moist, as many home cooks agree. If you want a twist, you can check my favorite shepherd’s‑pie spin over here.
How to Bake Easy 1‑Pound Meatloaf
Here’s how to bake your meatloaf so it turns out juicy, with a perfect crust and lovely slices.
- Preheat the oven to 350 °F (175 °C).
- Line a baking sheet with foil and spray lightly—or use a small loaf pan if you prefer.
- Gently mix the meat, egg, onion, bread crumbs, milk, ketchup, and seasonings until just combined.
- Shape the loaf, about 3‑ by 7‑inches, and place on your pan.
- Mix ketchup, brown sugar, and Worcestershire sauce (if using) in a small bowl.
- Bake for 30 minutes, then brush the glaze on top and bake another 15–20 minutes until internal temperature hits 160 °F.
- Let it rest 5–10 minutes. That makes slicing so much cleaner and juicier.
This method prioritizes simplicity and flavor. For a meal idea that plays well with meat like this, check out my cozy chili recipe over at Classic Chili.
Variations, Sides & FAQ
Let’s look at ways to tweak your loaf and answer the questions people ask most.
Variations & Sides
You can swap some beef for turkey or pork. I like adding finely diced mushrooms or bell pepper for an extra veggie boost—just be sure to mince finely. You could even try oats instead of bread crumbs for a lighter texture.
Serve it next to mashed potatoes, roasted veggies, or baked potatoes—those sides keep the focus on the meatloaf and taste familiar.
Want more ground‑beef ideas? Try my slow‑cooker chili version for effortless comfort—find it here.
FAQ
Can I make the meatloaf ahead of time?
Yes! Mix and shape it, then cover and chill for up to 5 hours before baking.
How do I keep it moist?
Use 80% lean beef, include milk in the mix, avoid overworking, and let it rest after baking.
Can I freeze the meatloaf?
Yes. You can freeze before baking. Wrap tightly in foil or freezer‑safe wrap for up to 3 months. Thaw overnight in the fridge before baking.
What internal temperature is safe?
Bake until it’s 160 °F, and then let it rest. That rest helps it hit 165 °F internally, which is the safe zone.
This recipe gives you classic meatloaf comfort without fuss. It uses just one pound of ingredients you probably have. It stays juicy, bakes in about an hour, and pairs well with everything from mash to greens. It never fails to bring warmth to the dinner table.
Give your loaf the rest it needs, cut clean slices, and enjoy. Let it remind everyone that good food doesn’t need to be complicated—and makes any evening better.