If there’s one thing that always brings me back to cozy weeknight dinners with family, it’s a good meatloaf. I remember my first attempts at making meatloaf in my tiny college apartment—one pound of ground beef, a lonely oven, and the hope that something classic could lift my spirits after a long day. Over time, this smaller meatloaf became a go-to for those evenings when you want something hearty but don’t want to end up with leftovers for days.
Let me walk you through my take on One Pound Meatloaf—infused with practical tips and personal stories from many evenings spent shaping, glazing, and eagerly waiting for that first delicious bite.
Why I Love Making a One Pound Meatloaf
I can’t count the number of times I’ve needed dinner for just two or three people and didn’t want to fuss with an oversized loaf. This smaller version fits beautifully between comfort and convenience.
-
Perfect Portions: This one pound loaf is just right for my family of three—enough to satisfy, without leftovers staring me down in the fridge the next day.
-
Quick and Easy: Shorter shaping and baking time means it works for busy weeknights, and you’re not tied to the oven for hours.
-
Big Comfort, Low Fuss: I love how just a handful of ingredients come together for that nostalgic, meaty flavor that never feels out of style.
What You’ll Need: Ingredient Insights
Here’s what usually ends up on my counter, along with a little insight from years of tweaking:
-
Ground Meat: My favourite is lean ground beef—it gives classic texture and flavor, but on days I want something lighter, I reach for turkey or even a beef-pork blend for some extra juiciness.
-
Egg & Breadcrumbs: I’ve experimented with panko, regular crumbs, even crushed crackers when that’s what I’ve had. They all help bind and keep the loaf moist.
-
Seasonings: Italian seasoning is my shortcut for adding lots of flavor with one pinch, but honestly, don’t shy away from experimenting—sometimes I toss in extra herbs or swap garlic powder for a fresh, minced clove.
-
Barbecue Sauce: The BBQ glaze is really what gives this loaf its charmed character. Sweet or smoky, choose whichever matches your mood. On rainy days, I can’t resist a bold, tangy sauce.
-
Onion & Garlic Powder: These add savoriness without needing to chop anything extra on a weeknight.
My Meatloaf-Making Tips From Real Life
Years spent making meatloaf for family and friends has given me a few non-negotiable steps:
-
Gently Mix: Overworked meat leads to a dense, tough loaf. Combine your seasonings and binders first, then gently fold in the meat with your hands or a fork—work just until combined.
-
Skip the Pan, Use a Sheet: I learned the hard way that meatloaf baked in a pan can be tricky to unmold and ends up too soft on the sides. On a baking tray, my loaf forms a delicious crust all around and slides easily onto the serving board.
-
Don’t Forget the Parchment: Parchment or a silicone mat keeps cleanup simple and ensures the loaf doesn’t stick—it makes my life so much easier!
-
Probe Thermometer is a Lifesaver: In my early days, I’d slice in to check “doneness,” and end up with lost juices every time. Now I always use a thermometer and find 160°F the sweet spot—resting brings it up perfectly without drying.
-
Let it Sit: I know it’s so tempting to cut in straight away, but patience pays off. That 10 minute rest lets the juices settle and gives me perfect, clean slices.
Make Ahead Notes
Sometimes I prep the whole loaf in the morning or the night before—wrapping it snug in plastic and parking it in the fridge until I’m ready to bake. It feels great coming home from work and sliding it straight into the oven. Leftover meatloaf also makes an incredible sandwich the next day—I often hope there’s a slice or two left for lunch.
Serving Suggestions for Meatloaf Nights
Meatloaf suppers at my place often mean comfort sides—think creamy mashed potatoes, simple roasted veggies, or, when I’m feeling nostalgic, steamed rice (try it, the gravy-soaked rice is heavenly!). On a warm day, I sometimes serve thick slices with a crisp salad and grainy mustard for something lighter.

One Pound Meatloaf
There’s just something comforting about a classic beef meatloaf, especially one you can whip up easily on a weeknight. If you’re looking for big, familiar flavors in a smaller batch, this one-pound meatloaf is all you need—tender, juicy, and perfectly seasoned every time.
Ingredients
- 1 lb. lean ground beef
- 1 egg, lightly beaten
- 1/4 cup dry breadcrumbs
- 3 Tbsp. BBQ sauce, divided
- 1 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
- Set your oven to 350°F and line a baking sheet with either parchment paper or foil.
- In a roomy mixing bowl, whisk together one tablespoon of the BBQ sauce, Italian seasoning, garlic powder, onion powder, salt, pepper, and beaten egg.
- Add the ground beef, then sprinkle the breadcrumbs over the meat. Gently work everything together using your hands, being careful not to overmix—this keeps everything so tender.
- Shape the mixture into a loaf about 6 x 3 inches and 1½ inches high, then place it on your prepared baking sheet.
- Brush the outside of the meatloaf with another tablespoon of BBQ sauce, making sure to cover the top and sides.
- Bake for 30 minutes, then remove from the oven and slather the remaining tablespoon of BBQ sauce all over.
- Increase the oven temperature to 450°F and bake for an additional 8–12 minutes, until the internal temperature hits 160°F.
- Let the meatloaf rest for 7-10 minutes before slicing. Transfer carefully to a cutting board, slice into 8 portions, and serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 331Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 147mgSodium: 588mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 35g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing Those Last Few Slices
If you have leftovers, wrap them tightly and tuck into the fridge for up to three days. I find a quick zap in the microwave (covered with a damp paper towel) keeps them moist, or you can reheat in a skillet with a splash of water for that just-cooked feel.
Meatloaf freezes well, too—wrap slices individually and pop them in a freezer bag. On busy nights, a couple of these meatloaf pieces quickly become dinner with some bread or a side salad.
Questions from My Kitchen
Can I use other meats?
Absolutely—pork, turkey, chicken, or a mix all work. Leaner meats like turkey may benefit from a touch more moisture (think a tablespoon of milk or a bit of ketchup in the mix).
What if I don’t have BBQ sauce?
No worries—ketchup with a pinch of brown sugar, or even bottled chili sauce, gives a lovely glaze.
My loaf is falling apart, what did I do?
Usually that means not quite enough binder, or the loaf wasn’t pressed together firmly before baking. Next time, add an extra tablespoon of breadcrumbs or let the mixture chill for a bit to firm up before shaping.
Can I add veggies?
Definitely! Sometimes I grate a carrot or finely chop mushrooms—just sauté them first so they don’t release too much water in the loaf.
I hope this brings a little inspiration to your table. One pound meatloaf might be simple, but it’s dependable, satisfying, and always brings a bit of home wherever you are. Give it a go, and let it fill your kitchen with the kind of warmth that lingers long after dinner is done.
Try other Meatloaf recipes: