What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 meatloaf recipe using one pound of ground beef that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Meatloaf Recipe Using One Pound Of Ground Beef
The BEST Meatloaf Recipe – Using 1 Pound of Ground Beef
Classic Beef Meatloaf
Classic Meatloaf
Dad’s Meat Loaf
The Best Meatloaf Recipe
Easy Meatloaf
Best Classic Meatloaf Recipe
Classic Meat Loaf
Paula Deen Inspired Basic Meatloaf
Mom’s Meat Loaf for 2
How To Make Meatloaf from Scratch
Mom’s Basic Meatloaf
Mini Meatloaf Recipe
Momma’s Meatloaf
How long does it take to cook a 1 pound meatloaf and at what temperature?
A standard meatloaf cooking temp is 350°F. At 350°F, 35 to 45 minutes per pound of meatloaf is a fairly accurate rule to follow. The best way to not overcook or undercook your meatloaf is to use a meat thermometer to check the meatloaf internal temperature. The ideal meatloaf internal temp is 160°F.
Why do you put milk in meatloaf?
The reason milk is added in meatloaf is that it soaks the bread crumbs which add needed moisture to the meatloaf. If you personally do not want to use milk you can try using low sodium beef stock, chicken stock, water, or a non-dairy milk substitute.
What is the ratio of breadcrumbs to meat in meatloaf?
What percentage of ground beef is best for meatloaf?
Regular ground beef (70% to 77% lean)
Ideal for meatloaf and meatballs, ground chuck holds its shape during cooking. The cooked meat should be moist, juicy and slightly firm.
Do you cook meatloaf covered or uncovered?
Cover a single large meatloaf with a piece of aluminum foil during cooking to keep it moist, but uncover it for the last 15 minutes of baking. “Meatloaf is highly suited to being either frozen raw for cooking later or cooked and frozen to reheat.” Preheat oven to 350 degrees F.
Can meatloaf be cooked at 400 degrees?
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. … Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.
Why does my meatloaf fall apart when I cut it?
Why Does Some Meatloaf Fall Apart? … The most common reason as to why your meatloaf may fall apart is that it doesn’t have enough binding agents, like eggs and breadcrumbs. These ingredients are key because they’re what makes the meat mixture stick together and stay together while it cooks.
Why is my meatloaf mushy?
The main cause is nearly always the wrong ratio of meat to other ingredients. The ratio of meat in a meatloaf is critical to the final texture. The main cause of a mushy meatloaf is too much bread and milk for the amount of meat. To fix the issue, try reducing the amount of bread and milk by half.
Should I drain the grease from my meatloaf?
If you bake your meatloaf in a loaf pan, which ensures a moist loaf, consider draining the fat 15 minutes before the end of the cooking time to develop a crisp top. … If you cut into a loaf-pan-baked meatloaf while it is still hot, it will fall apart.
How do you make Paula Deen’s meatloaf?
Ingredients
- 1 lb ground beef.
- 1 1/4 teaspoon salt.
- 1/4 teaspoon ground black pepper.
- 1/2 cup chopped onion.
- 1/2 cup chopped bell pepper.
- 1 lightly beaten egg.
- 8 oz canned without juice diced tomatoes.
- 1/2 cup quick cooking oats.
What happens if you put too many eggs in meatloaf?
Q-Whenever I make meatloaf, using eggs and bread crumbs plus the usual ingredients, the loaf crumbles and will not keep its shape. … A-Meatloaves most often crumble when they contain too many bread crumbs or too few eggs or when they have not cooled partially in the fat-filled loaf pan in which they were baked.
How do you keep meatloaf moist?
Stale bread is an essential ingredient in meatloaf, as it works to bind the meat together. But blending in dry bread will take away some of the moisture from the meat. Follow this tip: For a more moist meatloaf, soak the bread in milk until it becomes thick and mushy before blending the mixture together.