This small 1-pound meatloaf gives you all the classic Sunday dinner flavor without all those pesky leftovers. Mom’s Meatloaf recipe is easy, flavorful, and the ultimate comfort food. There are so many recipes that it’s truly overwhelming. My simple meatloaf is classic and simply the best. The recipe can also be doubled for sharing or cut in half to serve just one hearty appetite.

Favorite comfort food dinners include a slow cooker ham steak dinner for one , mac and cheese for one, the perfect roasted cornish hen, tasty 1-pound pot roast, pan-fried ham steak recipe for one or this incredibly easy and flavorful slumgullion recipe. If you have some leftover ground beef, then try this easy cowboy stew small batch recipe, hamburger tacos, or the best homemade mini lasagna

What makes this meatloaf recipe so GREAT!

This meatloaf keeps things simple but still delivers that old-school, savory flavor everyone loves. You only need a pound of ground beef, it mixes up quickly, and the small size ensures the loaf stays moist without turning mushy. The glaze caramelizes nicely in the oven, giving the edges a touch of sweetness. It’s a practical, satisfying dinner for one or two and no huge pans, no extra cleanup, and no leftovers lingering in the fridge longer than you want them to.

Looking for more ideas? Browse my full Cooking for One recipes

Everyone has a meatloaf recipe that Mom made; this one is mine.  Make this a few times then start adding or subtracting ingredients to create your own special Meatloaf recipe.

Main Ingredients Notes

• Ground Beef: An 80/20 has enough flavor and just enough fat to give you a great flavor.
• Eggs & Breadcrumbs: These ingredients really keep the meatloaf together.
• Sauce: A simple combination of Ketchup and Worcestershire sauce is all you need for that classic meatloaf flavor.
• Seasonings: Onions, salt, and pepper. I also like to sprinkle in a little garlic powder.
• Optional additions: A splash of milk for a softer texture, a pinch of dried thyme for extra flavor, or half beef/half ground pork to make it richer.
• More information about using the best binder for meatloaf and tips to keep meatloaf moist and tender.

• Preheat the oven to 375 degrees
• In a small bowl, mix together 1/4 cup of the ketchup and 1 tablespoon of Worcestershire sauce, mix together, and set aside for later basting.
• Throw 1 pound of ground beef with an 80% Lean/20% Fat content into a big bowl. Break up the beef into chunks and salt and pepper. Just give the salt shaker a couple of good shakes and a little more with the pepper. If you like garlic, shake in a bit of garlic powder, NOT garlic salt.
• Dice up ½ a medium onion and toss into the bowl.
• Squirt in ketchup, probably about ¼ cup to start.
• Shake in the Worcestershire sauce until it just smells right, about 1 tablespoon. It’s a personal preference with the amount. If you really have no idea how much to use then give the bottle a couple of good shakes to start.
• In a small bowl, lightly beat two eggs and mix into the ground beef mixture
• Pour in a ½ cup of plain bread crumbs.
• Use a wooden spoon to get everything mixed up nicely. Compress into a big ball.
• Line a baking sheet with parchment paper. Plop the meatloaf onto the lined baking sheet and mold it into a rectangle. You can also bake in a small loaf pan.

• Put the meatloaf into the oven and bake for about 15 minutes then baste with the ketchup Worcestershire sauce. Continue cooking for a total of 60 minutes.  Use a thermometer to check the internal temperature reaches 165 degrees to ensure it’s fully cooked.
• I like a little crispy to the sides; place it under the broiler at the end for a couple of minutes. Watch it so you don’t burn the top.
• Refrigerate the leftovers for cold meatloaf sandwiches. Yum!

Serve the Meatloaf with classic mashed potatoes, or for a change, bake a couple of potatoes and top with sour cream and chives.

Serving Suggestions

This meatloaf pairs easily with mashed potatoes, roasted red potatoes, steamed green beans, buttered corn, or a simple green salad. It’s also great alongside a baked potato if you’re cooking for one and want minimal cleanup.

Freezer Friendly: You can also divide the uncooked meatloaf into smaller loaves and freeze them for later. Wrap individual slices tightly and freeze for up to 2 months. Reheat straight from frozen or thaw in the fridge overnight.

Mom’s Meatloaf will become your go-to comfort food dinner. if you enjoyed this meatloaf, then you might like this amazing baked beef stew for one.

Moms Meatloaf Recipe

4.64 from 172 votes

A tender, classic 1-pound meatloaf that’s easy to mix, bakes hands-off, and makes the perfect amount for one or two servings. A simple ketchup-Worcestershire glaze adds great flavor.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 2 servings

Recipe Cost: $6.58 Recipe/ $3.29 Serving

Calories: 443

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 pound Ground beef
• 2 Eggs
• ½ Onions diced
• ½ cup Bread Crumbs
• ½ cup Ketchup divided
• 2 tablespoons Worcestershire divided
• Salt and Pepper
• Optional: Garlic Powder
• Optional: Parsley for garnish

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Recipe Directions

 

1. Preheat oven to 375 degrees
2. In a small bowl mix together 1/4 cup of the ketchup and 1 tablespoon Worcestershire sauce, mix together and set aside for later basting.
3. Throw 1 pound of ground beef 80/20 fat content into a big bowl. Break up into chunks and salt and pepper.  Just give the salt shaker a couple of good shakes, and a little more with the pepper.  If you like garlic shake in a bit of garlic powder, NOT garlic salt.
4. Dice up ½ a medium onion and toss into the bowl.
5. Squirt in ketchup, probably about ¼ cup to start.
6. Shake in Worcestershire sauce until it just smells right, about 1 tablespoon. It’s a personal preference with the amount. If you really have no idea how much to use then give the bottle a couple of good shakes to start.
7. In a small bowl, lightly beat two eggs and mix into the ground beef mixture
8. Pour in a ½ cup of plain bread crumbs.
9. Use a wooden spoon to get everything mixed up nicely. Compress into a big ball.
10. Line a baking sheet with parchment paper and plop the meatloaf onto the lined baking sheet and mold the meatloaf into a rectangle.
11. Put the meatloaf into the oven and bake for about 15 minutes then baste with the ketchup Worcestershire sauce. Continue cooking for a total of 60 minutes.  Use a thermometer to check the internal temperature reaches 165 degrees to ensure it’s fully cooked.
12. I like a little crispy to the sides so I broil at the end for a couple of minutes. Watch it so you don’t burn the top.

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Nutrition

Serving: 1gCalories: 443kcalCarbohydrates: 22gProtein: 36gFat: 23gSodium: 669mgFiber: 1gSugar: 9g

Notes

• Store any leftovers covered in the refrigerator for up to 2 days. Cold meatloaf makes tasty sandwiches. Yum!
• Use fattier ground beef, an 80/20 is perfect.
• Serve with mashed potatoes.

 

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