This easy 1 Pound Meatloaf Recipe is perfectly sized for two people. Juicy, flavourful, and comforting, it’s the ideal dinner when you don’t need a big batch.
Moments after I cleared the plates from dinner, my boyfriend calmly—but firmly—announced: “Meatloaf is the only way I like ground meat! I like it way better than burgers!” While I could argue that the first part isn’t exactly true, I got what he was saying. Meatloaf really is the best.
We laughed about how it’s basically a blank canvas—you can throw in whatever you’ve got on hand and still end up with a meatloaf masterpiece. Case in point: the sun-dried tomatoes in this 1 pound meatloaf recipe. Totally unexpected, but they fit in perfectly and take it up a notch.
Meatloaf is also surprisingly fun to make. I can’t be the only one who thinks shaping a giant hunk of meat into a log is oddly satisfying, right? The best part is it’s totally forgiving—no need for perfection. Even the kids can get in on the action!
So next time you’re staring into the fridge wondering what on earth to make for Sunday dinner, remember this: a 1 pound meatloaf recipe saves the day (and your sanity). It’s quick, it’s cozy, and it delivers every single time. Pair it with some mashed potatoes or whatever veggies you’ve got lying around, and boom—comfort food perfection.
INGREDIENTS YOU’LL NEED TO MAKE THIS 1 POUND MEATLOAF RECIPE
Before you get started, here’s a breakdown of what goes into this 1 pound meatloaf recipe. Each ingredient has a purpose—whether it’s adding moisture, binding the loaf together, or building layers of savoury flavour.
- Ground Beef (80/20 recommended): The star of the show. Using beef with a little fat (about 20%) keeps the meatloaf juicy and flavourful without being greasy.
- Egg: Acts as a binder to hold everything together so your meatloaf slices cleanly without crumbling.
- Breadcrumbs: Help absorb moisture and create a tender texture. Dry crumbs or fresh work well in this recipe. You can use plain or Italian-seasoned breadcrumbs for this 1 pound meatloaf recipe.
- Milk: Softens the breadcrumbs, ensuring the meatloaf stays moist instead of dense or dry.
- Meatloaf Seasoning: This custom spice blend ties it all together with layers of savoury, smoky, and herby flavour—made using my Ultimate Meatloaf Seasoning recipe.
- Sun-Dried Tomatoes: For a unique twist, they add tangy depth and a touch of umami that makes this meatloaf extra special. Feeling adventurous? Try making your own sun-dried tomatoes from scratch (family recipe!)
- Parmesan Cheese: Brings subtle nuttiness and umami, enhancing the savoury flavour without overpowering the loaf.
- Worcestershire Sauce: Adds depth, a hint of tang, and rich umami that elevates the overall flavour.
- Salt and Pepper: Simple seasonings that enhance all the other flavours in the loaf.
- Parsley: Adds a bright, fresh note that balances the richness of the beef. Therefore, fresh chopped parsley works best in this 1 pound meatloaf recipe.
HOW TO MAKE A 1 POUND MEATLOAF (KEY TIPS)
You can find full instructions for how to make this meatloaf for two in the recipe card down below, but here are a few quick tips to keep in mind:
- Use the right beef. An 80/20 ground beef blend keeps the meatloaf juicy without being greasy. Leaner meat can dry out quickly.
- Soak breadcrumbs. Mixing dry breadcrumbs with milk ensures the loaf stays tender and moist. EXTRA TIP: Fluff with a fork to break up any clumps—this helps prevent dry pockets and keeps the meatloaf tender.
- Chop ingredients finely. Sun-dried tomatoes and parsley should be finely chopped so they integrate smoothly and cook evenly.
- Season evenly. Make sure your ultimate meatloaf seasoning is fully mixed into the meat for consistent flavour in every bite.
- Don’t overmix. Gently combine ingredients. Overmixing can make the meatloaf dense and tough.
- Shape with care. Form the loaf evenly, so it cooks uniformly without drying out on the edges. EXTRA TIP: Use a greased or lined loaf pan to help you shape it!
- Check doneness. Bake until the internal temperature reaches 160°F (71°C) for perfectly cooked, safe-to-eat meatloaf.
- Let it rest. Allow the meatloaf to rest 5–10 minutes before slicing. This locks in juices and makes cleaner slices.
FREQUENTLY ASKED QUESTIONS
Yes! A 1 pound meatloaf is perfectly sized for two servings, especially when paired with sides like mashed potatoes or veggies.
One large egg is enough to bind a 1 pound meatloaf. It helps the loaf hold its shape and slice cleanly without crumbling.
Cooking at 350°F is best for even cooking and juicy meat. 400°F will brown the exterior faster but can risk drying the meat if left too long.
For a tender, slightly browned crust, cook uncovered. You can tent it with foil for the last 10 minutes if you want to prevent over-browning.
A 1 pound meatloaf usually takes about 45–50 minutes at 350°F (175°C). Always check the internal temperature. It should reach 160°F (71°C) for safe, juicy results.
Store leftover meatloaf in an airtight container in the fridge for 3–4 days. Reheat in the oven at 325°F (160°C) for 15–20 minutes, or microwave in short intervals until warmed through.
LOVE MEATLOAF? Then you have to try my cheddar bacon meatloaf, my glazed meatloaf, or my air fryer meatloaf recipe next!
MORE GREAT GROUND BEEF RECIPES
15 MINUTE KOREAN BBQ BEEF BOWLS
EASY LASAGNA RECIPE WITH RICOTTA
LOVE THIS RECIPE? PIN IT FOR LATER!
1 POUND MEATLOAF RECIPE
Ingredients
- 1 pound (454g) Ground Beef (80/20 recommended)
- 2 tbsp Ultimate Meatloaf Seasoning
- ½ cup Breadcrumbs
- ⅓ cup Milk
- 1 large Egg
- 1 tsp Worcestershire Sauce
- 1 tbsp Parmesan Cheese freshly grated
- 1 tbsp Fresh Parsley chopped, plus more for garnish
- 3 Sun-Dried Tomatoes oil-packed, finely chopped
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, stir the breadcrumbs into the milk. Let sit 3–5 minutes until the crumbs absorb the liquid and become soft. Fluff with a fork to break up any clumps—this helps prevent dry pockets and keeps the meatloaf tender.
- In a mixing bowl, combine the soaked breadcrumbs, egg, Worcestershire sauce, Parmesan, parsley, sun-dried tomatoes, and meatloaf seasoning.
- Gently fold in the ground beef until just combined (do not overmix).
- Shape into a loaf and place on a parchment-lined baking sheet or in a lightly greased loaf pan.
- For reference, I use a loaf pan to help shape mine then turn it out onto a parchment lined baking sheet.
- Bake for 40–45 minutes, or until the internal temperature reaches 160°F (71°C).
- Let rest 10 minutes before slicing. Serve warm with additional chopped fresh parsley and gravy, if desired.
Video
Nutrition
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