This savory one-pound meatloaf is a weeknight winner: simple to mix, oven-baked for hands-off cooking, and reliably juicy when you follow a few easy techniques. I’ve tested this version several times, tuning the binder and glaze so it won’t dry out, and it pairs especially well with classic sides like a warm, creamy easy green bean casserole.
Why Make This Recipe
- Big flavor from everyday pantry ingredients — brown sugar and ketchup in the glaze add a sweet-savory finish.
- Protein-rich and satisfying; a one-pound loaf feeds 3–4 people with tasty leftovers.
- Convenient to prep ahead: mix it, shape it, then bake when you’re ready.
- Versatile for weeknights or casual dinner guests; it also adapts well for holidays when paired with sides like savory stuffing sausage balls.
- Personal note: I love this recipe because the crumb stays tender even after reheating — small changes to the binder made all the difference for me.
Recipe Overview
Prep time: 15 minutes
Cook time: 50–60 minutes (bake at 350°F / 175°C)
Total time: 1 hour 15 minutes (including resting)
Servings: 3–4 (about 3–4 slices)
Difficulty: Easy
Method: Mix ingredients by hand, shape into a compact loaf, and bake on a rimmed baking sheet or in a loaf pan until the internal temperature reaches 160°F (71°C). Leftovers are great for sandwiches or repurposing into quick meals like a riff on sliders such as the bang bang chicken sliders.
My Experience Making This Recipe
When I first tested this loaf it came out a touch dense; switching from all breadcrumbs to half panko and soaking the crumbs in milk gave a lighter texture. I also learned to trust an instant-read thermometer — it removed guesswork and prevented overcooking.
How to Make Savory One Pound Meatloaf Recipe That Everyone Will Love
Start by soaking 1/4 cup plain breadcrumbs (or panko) in 1/4 cup milk for a few minutes to make a panade. Gently combine 1 lb (450 g) ground beef, the soaked crumbs, 1 beaten egg, 1/4 cup finely minced onion, 1 clove minced garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 2 tablespoons chopped parsley. Shape into a loaf on a rimmed baking sheet or place into a lightly oiled 9×5-inch loaf pan; brush with a glaze made from 2 tablespoons ketchup, 1 tablespoon brown sugar, and 1 teaspoon Dijon mustard. Bake at 350°F (175°C) until the thermometer reads 160°F (71°C), about 50–60 minutes, then rest 10 minutes before slicing. For a playful use of leftovers, shred cold slices and borrow ideas from recipes like this bang-bang chicken sliders recipe to make quick mini sandwiches.
Expert Tips for Success
- Use an instant-read thermometer and remove the meatloaf at 160°F (71°C) for food safety and perfect juiciness.
- Don’t overmix: combine ingredients just until homogenous to avoid a dense, tough loaf. Use a light hand and fold gently.
- Soak breadcrumbs/panko in milk (panade) to add moisture and tenderness; this beats adding extra fat.
- For even browning, bake on a rimmed sheet or use a wire rack inside the sheet pan so heat circulates under the loaf.
- Apply the glaze in the last 15 minutes of baking to prevent burning and to achieve a glossy, caramelized top.
How to Serve Savory One Pound Meatloaf Recipe That Everyone Will Love
- Traditional plate: slice and serve with mashed potatoes, roasted carrots, and a spoonful of pan juices or gravy.
- Sandwiches: cool slices slightly, then put on toasted bread with a smear of mustard and pickles for a lunchtime favorite.
- Party-style sliders: cut into smaller portions and top with quick pickled onions for gatherings. Pair the meal with a light dessert like caramel apple dessert cups to finish.
- Holiday table: serve slices alongside seasonal sides for a cozy, homey main.
Storage and Reheating Guide
- Refrigerator: Store cooled meatloaf in an airtight container for 3–4 days. Slices keep more evenly.
- Freezing: Wrap a whole loaf tightly in plastic wrap and foil, or freeze individual slices between parchment in a freezer bag for up to 3 months.
- Thawing: Move from freezer to fridge overnight before reheating.
- Reheating (oven): Preheat to 325°F (160°C), cover with foil, and heat until internal temp reaches 165°F (74°C), about 15–25 minutes for slices.
- Reheating (microwave): Cover a slice with a damp paper towel and microwave in 30–45 second bursts until heated through to avoid drying.
Recipe Variations
- Gluten-free: Substitute gluten-free breadcrumbs or use quick-cooked quinoa or ground oats as a binder. Ensure Worcestershire sauce is gluten-free.
- Dairy-free: Replace the milk with unsweetened almond milk or water for the panade.
- Turkey or chicken meatloaf: Use ground turkey (add 2 tablespoons olive oil to compensate for lower fat). Watch internal temp — remove at 165°F (74°C).
- Vegetarian option: Make a lentil-walnut loaf using cooked lentils, finely chopped walnuts, 1/2 cup oats, sautéed vegetables, and the same glaze; bake to set and firm.
Nutritional Highlights
- Good source of protein and iron from the ground beef.
- Moderate calorie meal when served with vegetables instead of heavy sides.
- Allergens: contains eggs and (usually) dairy and gluten — adjust binders for allergies.
- Portion guidance: a 1-lb loaf typically serves 3–4 adults; aim for 4–6 oz (115–170 g) cooked meat per person for balanced portions.
Troubleshooting Common Issues
- Problem: Meatloaf is dense. Solution: Don’t overmix, use a lighter binder like panko, and avoid packing the loaf tightly.
- Problem: Soggy bottom. Solution: Bake on a rimmed baking sheet or a rack to allow moisture to escape; avoid very fatty meat or drain excess grease mid-bake if needed.
- Problem: Dry meatloaf. Solution: Add a panade (breadcrumbs soaked in milk), include some fat (10–15% fat ground beef), and remove from oven at the correct internal temp rather than by time alone.
Frequently Asked Questions
Q: Can I make this with ground turkey or chicken?
A: Yes. Ground turkey or chicken works, but they’re leaner so add 1–2 tablespoons olive oil or 2 tablespoons grated cheese to maintain moisture. Cook to an internal temperature of 165°F (74°C) for safety.
Q: How do I know when the meatloaf is fully cooked without cutting into it?
A: Use an instant-read thermometer in the center; the safe internal temp for ground beef is 160°F (71°C). Insert into the thickest part near the middle for an accurate reading.
Q: Can I prepare the meatloaf ahead of time and bake later?
A: Absolutely. Mix and shape the loaf, then cover and refrigerate for up to 24 hours before baking. Bring it close to room temperature (20–30 minutes) before baking to promote even cooking.
Q: What’s the best way to reheat slices so they stay moist?
A: Reheat covered in a 325°F (160°C) oven until 165°F (74°C). Adding a splash of beef broth or a pat of butter before covering helps retain moisture; microwave in short intervals as a faster alternative.
Savory One Pound Meatloaf
- Total Time: 75 minutes
- Yield: 3–4 servings 1x
- Diet: None
Description
This savory one-pound meatloaf is simple to mix and oven-baked for hands-off cooking, resulting in a reliably juicy dish that pairs well with classic sides.
Ingredients
- 1 lb (450 g) ground beef
- 1/4 cup plain breadcrumbs (or panko)
- 1/4 cup milk
- 1 beaten egg
- 1/4 cup finely minced onion
- 1 clove minced garlic
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped parsley
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Instructions
- Soak breadcrumbs or panko in milk for a few minutes to make a panade.
- Combine ground beef, soaked crumbs, beaten egg, onion, garlic, Worcestershire sauce, salt, pepper, and parsley gently.
- Shape mixture into a loaf on a rimmed baking sheet or in a lightly oiled 9×5-inch loaf pan.
- Brush loaf with glaze made from ketchup, brown sugar, and Dijon mustard.
- Bake at 350°F (175°C) until internal temperature reaches 160°F (71°C), about 50–60 minutes.
- Rest for 10 minutes before slicing.
Notes
Use an instant-read thermometer to maintain juiciness and prevent overcooking. Avoid overmixing to keep the loaf tender.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg