A 1-pound meatloaf baked at 350°F (177°C) generally takes 45–55 minutes, but a thermometer—not the clock—is the reliable way to know it is done. This American-style loaf combines ground beef, a simple breadcrumb-and-milk binder, and a tangy ketchup glaze for easy slicing and a tender, savory dinner.
Ingredients
- 1 pound (454 g) ground beef, preferably 80–85% lean
- 1/2 cup (55 g) plain fine breadcrumbs
- 1/3 cup (80 ml) milk
- 1/2 cup (75 g) finely diced yellow onion
- 1 large egg (about 50 g without the shell)
- 1 tablespoon (15 ml) Worcestershire sauce
- 3/4 teaspoon (4.5 g) fine salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/2 teaspoon (about 1.5 g) garlic powder
- 1/2 teaspoon (about 0.5 g) dried thyme
- 3 tablespoons (45 ml) ketchup, for the glaze
- 1 tablespoon (12 g) packed light brown sugar
- 1 teaspoon (5 ml) apple cider vinegar
Instructions
- Heat the oven and prepare a pan. Set the oven to 350°F (177°C). Line a rimmed baking sheet with foil or parchment, or lightly oil a small baking dish. A free-form loaf on a baking sheet browns on more sides; a dish with higher sides holds juices and gives the loaf a more uniform shape. Either works. Avoid using a very large pan, which can let the loaf spread thin and cook faster.
- Soften the breadcrumbs. In a large bowl, stir the breadcrumbs and milk together and leave them for about 2 minutes, until the crumbs are damp. This quick pause lets them absorb liquid so they can help hold the loaf together. Stir in the diced onion, egg, Worcestershire sauce, salt, pepper, garlic powder, and thyme.
- Mix in the beef gently. Add the ground beef and use clean hands or a fork to fold the mixture together just until no dry pockets or streaks of egg remain. Do not knead or compress it as if it were bread dough; heavy mixing packs the meat and can make slices firm. If the mixture feels sticky, that is normal. If it looks wet and loose, let it stand for 2 minutes before shaping.
- Shape the loaf. Transfer the mixture to the prepared pan and form a compact loaf about 7 inches (18 cm) long, 4 inches (10 cm) wide, and 2 inches (5 cm) high. Keep the thickness fairly even from end to end so it cooks at a consistent rate. Smooth any deep cracks, but do not press the meat tightly together.
- Make and add the glaze. Stir the ketchup, brown sugar, and cider vinegar in a small bowl. Spread the mixture over the top of the loaf, leaving the sides mostly uncovered so they can brown. The small amount of vinegar balances the sweetness; if you prefer a less sweet topping, omit the brown sugar.
- Bake and check the center. Bake for about 45–55 minutes. Start checking at 45 minutes because loaf shape, pan material, and oven accuracy affect the timing. Insert an instant-read food thermometer into the thickest center of the loaf without touching the pan. USDA FSIS guidance sets the safe minimum internal temperature for ground meat at 160°F (71°C); cook the meatloaf until it reaches that temperature. If it is below 160°F (71°C), return it to the oven and check again after 5 minutes. A browned top or clear-looking juices alone cannot confirm safe doneness.
- Rest, then slice. Once the center reaches 160°F (71°C), remove the loaf from the oven and let it rest for 10 minutes before cutting. Resting gives the juices time to settle and makes neater slices; it is not a substitute for reaching the safe temperature. Use a thin spatula to lift free-form slices, or drain excess liquid from a baking dish before serving.
Tips
- Choose beef with some fat. Ground beef that is 80–85% lean usually stays juicier than very lean beef. If you only have leaner beef, take care not to overmix it and check the temperature promptly so it does not spend extra time in the oven.
- Make a simple binder swap. Panko or crushed plain crackers can replace the fine breadcrumbs in the same volume. Panko makes a slightly lighter texture; crackers are saltier, so reduce the added salt a little. For a dairy-free loaf, use unsweetened, unflavored plant milk or water in place of dairy milk.
- Keep the onion small and finely cut. Large pieces can leave gaps and make slices break apart. If you want a softer onion flavor, briefly cook the diced onion in a teaspoon of oil, then cool it before mixing it with the egg and beef.
- Use a thermometer and shape evenly. A compact, even loaf cooks more predictably than a tall mound. Do not rely on color, the stated bake time, or a thermometer reading near an end; check the thickest central part. If the top is getting dark before the center is ready, loosely tent it with foil while it finishes.
Serving Suggestions
Serve the meatloaf warm, sliced across its width, with mashed potatoes or roasted potatoes to catch the savory juices. Steamed green beans, roasted carrots, peas, or a crisp green salad make an easy vegetable side. A spoonful of extra ketchup or pan juices at the table works well, but the glaze is flavorful enough that the slices do not need a sauce.
For a casual meal, put a warm slice in a sandwich roll with lettuce, pickles, or a little mustard. Leftover slices also make a filling lunch with a simple salad. If you are serving several sides, slice the loaf just before bringing it to the table so it stays warm and retains more moisture.
Variations
Use a beef-and-pork blend: Replace up to half of the beef with ground pork, keeping the total meat at 1 pound (454 g). The pork brings a richer flavor and a softer texture. Because both meats are ground, check the center and cook the mixed loaf to 160°F (71°C).
Add herbs or a little heat: Swap the dried thyme for oregano, or add 1/4 teaspoon (about 0.5 g) crushed red pepper to the meat mixture. A tablespoon of chopped parsley adds a fresh note. Keep additions modest so they do not overwhelm the meat or make the mixture too wet.
Change the topping: For a tangier glaze, replace the cider vinegar with the same amount of Dijon mustard. For a less sweet finish, use plain ketchup without brown sugar. You can also brush on half the glaze before baking and reserve the other half to serve at the table; do not reuse glaze that has touched raw meat.
Make a smaller individual portion: You can shape the same mixture into two thinner mini loaves, but they will cook faster than one 1-pound loaf. Begin checking early, around 25–30 minutes, and use a thermometer in each loaf’s center. Timing depends on thickness, so take each one out only after it reaches 160°F (71°C).
Storage and Reheating
Refrigerate leftover meatloaf within 2 hours of cooking. Store it in a covered airtight container or wrap slices well; cooked meatloaf keeps for 3–4 days in the refrigerator. For easier lunches, separate the slices with small pieces of parchment so they can be removed without breaking the rest of the loaf.
To freeze, wrap cooled slices individually or pack them in a freezer-safe container with parchment between layers. Freeze for up to 2–3 months for best quality, then thaw overnight in the refrigerator. You can reheat thawed slices in a covered baking dish at 325°F (163°C) until hot, or use a microwave in short intervals. Reheat leftovers to 165°F (74°C), checking the center of a thick slice with a food thermometer. Add a teaspoon of water or broth to the dish and cover it to help keep the meatloaf from drying out.
Frequently Asked Questions
How long does a 1-pound meatloaf take at 350°F? Plan on about 45–55 minutes for a compact loaf baked at 350°F (177°C), with 50 minutes as a useful estimate. Thickness, pan type, and oven calibration can change the timing, so begin checking at 45 minutes and cook until the center reaches 160°F (71°C).
Should I cover meatloaf while it bakes? Usually, no. Leaving the loaf uncovered helps the glaze set and the exposed sides brown. If the top is becoming too dark while the center is still below 160°F (71°C), loosely lay foil over it for the remaining baking time.
Can I cook this meatloaf in a loaf pan? Yes. A loaf pan helps the meat hold a neat shape, but it can collect rendered fat and may brown the sides less than a baking sheet does. Use a pan that fits the loaf without crowding it, and check the center temperature rather than assuming the pan requires a set extra number of minutes.
Why did my meatloaf fall apart when sliced? It may have needed more binder, the mixture may not have been combined evenly, or it may have been sliced before resting. The egg and milk-soaked breadcrumbs help the loaf hold together, while a 10-minute rest makes cleaner slices. Avoid adding extra liquid or chopping in large onion pieces, both of which can weaken the structure.
Can I prepare the mixture ahead? You can shape the uncooked loaf, cover it, and refrigerate it for up to 24 hours before baking. Keep it chilled, then bake it until the center reaches 160°F (71°C; a cold loaf may take longer than the timing in the recipe. If the loaf has been out at room temperature for 2 hours, do not leave it out longer; return it to the refrigerator while the oven heats.
Can I use frozen ground beef for this recipe? Thaw the beef completely in the refrigerator before mixing so the ingredients combine evenly and the loaf cooks predictably. Do not bake the meatloaf from frozen using the stated timing; the outside could overcook before the center reaches 160°F (71°C). Keep thawed raw meat refrigerated until you are ready to prepare it.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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