This One Pound Meatloaf serves three, or two generously with just enough left for tomorrow’s lunch. Perfect for meal prep or any night you’re cooking for fewer people.
Most of our birds flew the nest long ago, but I still find myself adjusting to cooking for less people. I guess it just gets ingrained after decades of cooking for a family of six.
Like my Lasagna for Two, this One Pound Meatloaf is a great choice for small households. When we’re craving meatloaf and I’ve got a full house I love to bake my favorite Turkey Meatloaf with BBQ Glaze. But, for just my husband and I, this small batch recipe is just right.
This is a mini version of a classic meatloaf with a tangy, slightly smoky glaze. Honestly, it’s kind of cute and it’s super delicious and easy to make. Always a bonus!
Table of contents
Ingredient Notes
- Panko + milk: Form a quick panade that keeps the loaf tender. I use plain panko breadcrumbs and add my own spices.
- Olive oil, onion, garlic: Sautéed aromatics for sweetness and moisture (no crunchy bits).
- Egg: Works as a binder so slices hold together.
- Ketchup + Worcestershire: Adds moisture, umami, and a touch of tang.
- Italian seasoning: For a hint of herby flavor
- Kosher salt + black pepper: Season to taste (use a little less if using table salt).
- Ground beef (85% lean): The best balance of fat for a juicy texture without being overly greasy.
- Glaze: Ketchup, a splash of apple cider vinegar and Dijon for tang, light brown sugar for sweetness, and smoked paprika for touch of smokiness.
How to Make One Pound Meatloaf
- Sauté the aromatics: Cook the diced onions in a little oil until softened. Add the garlic briefly, then cool.
- Make the panade: Stir panko and milk in a large bowl and let it soak until softened. Stir in the egg, ketchup, Worcestershire, Italian seasoning, salt, and pepper.
- Mix: Crumble in the beef and add the cooled onions and garlic and mix gently just to combine.
- Shape and bake: Form the meat mixture into a compact loaf in baking pan lined with foil. Pop it in the oven for the first bake.
- Glaze: Stir together the glaze and after the first bake, pull the meatloaf out of the oven and spread the glaze over the top.
- Second bake: Return it to the oven to finish baking and warm and slightly caramelize the glaze. Allow it to rest a bit, then use the foil overhang to lift the meatloaf from the pan and transfer it to a cutting board.
Valerie’s Tips
Mix gently. Overmixing makes meatloaf dense. Fold just until combined.
Easy cleanup and transfer. Use a foil-lined pan coated with nonstick cooking spray for easy cleanup and to create a sling so you can lift the meatloaf straight onto a cutting board. Prefer not to use foil? Parchment paper works, too.
Rest before slicing. Ten minutes lets the juices settle for clean slices.
Check doneness. Use an instant read thermometer and aim for 160°F in the center.
Meal prep. Make it a day in advance, cover with foil, and refrigerate it overnight. Use slices for meatloaf sandwiches or take to work meals.
Storage. Leftover meatloaf will keep 3 to 4 days in the fridge or freeze slices in a freezer-safe container, layered with parchment, for up to 3 months.
Reheating. Microwave, covered with a damp paper towel, just until warmed through.
FAQ
Yes. Shape two 1 pound loaves for even cooking.
Usually from overmixing or too little fat or moisture. Be sure to use 85% lean ground beef, use the panade, and mix gently.
I highly recommend it. Sautéing them brings out more flavor and softens them. A small meatloaf bakes faster and this step gives them a head start so you won’t end up with any crunchy bits.
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
One Pound Meatloaf
Ingredients
- ⅓ cup plain panko breadcrumbs
- ¼ cup milk
- 1 tablespoon olive oil
- ½ cup diced yellow onions
- 1 teaspoon minced garlic
- 1 large egg
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 pound 85% lean ground beef
For the Glaze
- ¼ cup ketchup
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ to 1 teaspoon light brown sugar, packed (omit for less sweet glaze)
- ½ teaspoon smoked paprika
Instructions
- Preheat oven to 350 degrees F. Line a small baking dish with aluminum foil and coat the foil with nonstick cooking spray, and set it aside.
- Add the breadcrumbs and milk to a large bowl and stir until the crumbs are completely saturated. Set aside and allow the breadcrumbs to soak and soften for 10 minutes.
- Meanwhile, heat the oil in a small skillet over MEDIUM-LOW heat. Add the onions and cooking, stirring, for about 2 to 3 minutes, to soften slightly. Add the garlic and sauté for an additional 30 seconds. Remove the skillet from the heat and set it aside.
- After the breadcrumb mixture has rested for about 10 minutes, add the egg, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir to combine well. Crumble the beef over the top (break it apart with your hands into small chunks) and add the cooked and slightly cooled onions. Mix just until well combined (don’t overmix).
- Shape the meatloaf mixture into a ball with your hands and plop it down in the center of the prepared pan. Use your hands to form it into a loaf. Bake for 20 minutes.
- Meanwhile, combine the glaze ingredients in a small bowl. After the initial baking time, remove the meatloaf from the oven and spoon the glaze over the meatloaf, spreading it out evenly over the top with the back of the spoon.
- Return the meatloaf to the oven and bake for an additional 20 to 25 minutes, or until the internal temperature is at least 165 degrees F in the center. Remove from the oven and allow it to rest for 10 minutes.
- Use the foil overhang to lift the meatloaf out of the pan, then using a sturdy spatula, transfer the meatloaf to a cutting board and discard the foil. For the cleanest slices, allow it to rest about 5 to 10 minutes, then slice and serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Ground Beef Recipes
This is a very good small-portion recipe. Perfect for a bachelor like me. Enough for left-overs. Thanks for posting it.
You’re welcome!