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.
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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.
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.
Which Ground Beef is good for making meatloaf?
Use regular ground beef which is usually a ground Chuck. Fat adds flavor, so don’t use anything too lean; I use an 80% lean.
Do you use milk in meatloaf?
I don’t, but some recipes call for using milk or another liquid. The milk softens the bread crumbs, but I never had any issues, so why add more ingredients than you need? I prefer my milk in mashed potatoes. :-).
Drum roll Please! Mom’s Meatloaf Recipe instructions
- 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!
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.
How to Store Leftovers
- Refrigerate: Store slices in an airtight container for up to 3 days.
- Reheat: Microwave gently or warm in a covered dish at 300°F until heated through.
- Best leftover idea: Cold meatloaf sandwiches with a swipe of mustard or mayo.
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.
What people are saying about this recipe!
…the best meatloaf ever!
..simple recipe and flavor was great.
Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow “A Weekend Cook” on Pinterest and my Facebook page.
Other favorite ground beef comfort food dinners include this incredibly easy and flavorful slumgullion recipe or try this easy cowboy stew small batch recipe, hamburger tacos, or the best homemade mini lasagna
Moms Meatloaf Recipe
Ingredients
Recipe Directions
- Preheat oven to 375 degrees
- 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.
- 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.
- Dice up ½ a medium onion and toss into the bowl.
- Squirt in ketchup, probably about ¼ cup to start.
- 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.
- 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 and plop the meatloaf onto the lined baking sheet and mold the meatloaf into a rectangle.
- 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 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
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.
Your Private Recipe Notes
Cost Estimate — Mom’s 1-Pound Meatloaf
| Ingredient | Qty | Cost |
|---|---|---|
| Ground beef | 1 lb | $5.49 |
| Egg | 1 large | $0.25 |
| Breadcrumbs | ¼ cup | $0.15 |
| Onion | ¼ cup | $0.32 |
| Ketchup | 2 tbsp | $0.12 |
| Worcestershire | 1 tbsp | $0.18 |
| Salt & pepper | Pinch | $0.02 |
| Garlic powder | ¼ tsp | $0.05 |
| Total | — | $6.58 |
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I have used this meatloaf recipe several times and each time it is delicious, and a little bit different. I’ve made it 1 and 2 lbs, and this one I made was 3 lbs. I also used minced garlic in this one and what a flavor boostI will continue using this as my base meatloaf recipe every time and the family loves it as much as I do!
Im so happy you like the recipe!
I know this recipe is gonna be delicious. I was just looking for a meatloaf reminder recipe, and this one hit home. Thank you so much!
This was a big hit! Wow. We were craving meatloaf, but I only had 1 lb. of ground beef. I’m so glad I found this recipe. It was so simple. I baked it on a baking sheet – not in a loaf pan. It wasn’t mushy anywhere, and the edges got a delicious crustiness. *I didn’t use canned breadcrumbs – I just used about 2 slices of actual bread, ripped into little pieces. It was so easy. Great recipe.
This is my second time using this recipe! Great for two people, and is delicious!! Made as directed, but added one stick of celery , chopped and sauteed. Thanks!
forgot to rate
Tweaked recipe to my dietary needs. Best meatloaf i have ever had. Thank you.
I’ve left a couple reviews, but I make this recipe about every other week. Its so simple!! I do use my heat at slightly lower temp. Also, I add mushroom powder. I’ve mentioned that before and I think you asked me about it. I use good mushroom powder and use it a lot. It’s like salt and pepper. I also get the ground beef from farmers who pasture raise their animals and same with the eggs I get. pastured chickens. I did just notice your list of ingredients with prices. My ingredients cost more but that is not surprising. I use 2 large eggs. Your list has one large egg. Also I think you list for cost of ingredients is a bit skimpy relative to the recipe for ketchup and Worcester sauce. But the point is that this is a good healthy and relatively inexpensive way to cook at home.
This is such a great, easy recipe to make. I have made it several times. It is delicious!!!!!!!! Please give it a try!!!!