This 1 pound meatloaf recipe is lean, flavorful, and tender without feeling heavy. Lean ground beef keeps it from being greasy, and quick-cooking oats replace breadcrumbs for a moist, sturdy texture (use certified gluten-free quick oats if needed). A little finely chopped apple adds moisture (you won't taste it), and the top can be finished with tangy barbecue sauce or classic ketchup-whatever your family loves.
As a personal chef, this 1 pound meatloaf recipe was a regular request for weekly menus. It's built around the standard 1-pound package of ground beef, so it's easy to shop for and cooks faster than a bigger meatloaf. Quick-cooking oats replace breadcrumbs as the binder, giving you a meatloaf that's tender and evenly textured, never heavy (and gluten-free if needed).
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Gluten-Free Meatloaf Highlights
- Classic comfort, updated - A fresh take on meatloaf with a tangy BBQ glaze.
- Lean and flavorful - Made with 93/7 grass-fed beef for great flavor without excess grease.
- Family-friendly and easy - Simple steps, everyday ingredients, dependable results.
- Great for meal prep - Slices well and makes excellent leftovers.
- Gluten-free - Made without breadcrumbs, using whole grain quick oats instead.
This air fryer butternut squash is great with the meatloaf and compliments the tangy BBQ glaze, or easy roast broccoli.
Ingredients You'll Need
- Ground beef - I use 93/7 pasture-raised ground beef. It stays moist but isn't greasy. 90/10 is another good option.
- Onion - Yellow, brown, or white onion adds moisture and savory flavor.
- Apple - Yes, apple! It adds moisture and a little texture. Granny Smith is my first choice, but Honeycrisp or any crisp apple works.
- Egg - Large eggs help bind the loaf so it slices cleanly.
- Quick oats - The "secret" to a tender, evenly textured meatloaf. Quick oats absorb just enough moisture to hold everything together without feeling heavy. (See Chef's Tip on oat types.)
- Garlic - Fresh garlic gives the best flavor.
- Herbs - Go fresh or dried. Thyme and oregano for classic meatloaf flavor or a dried Italian seasoning blend works nicely.
- Parsley - Fresh parsley adds a clean, garden-fresh lift.
- Worcestershire sauce - A small amount adds savory depth and a little punch.
- BBQ sauce - I use my homemade BBQ sauce (low sugar, gluten-free), but your favorite works-just read labels if you need it gluten-free.
Please see the recipe card for measurements, salt, and pepper.
Chef's Tip - Quick Oats vs. Instant Oats vs. Rolled Oats
For the best meatloaf texture, use quick oats (they hydrate fast and disappear into the mix). Some brands label them as quick-cooking rolled oats-same thing. Instant oats also work in a pinch (same amount) they are a bit more processed. Old-fashioned rolled oats can leave more texture; if that's all you have, pulse them briefly in a food processor to refine them, and let the meatloaf mixture rest 20 minutes before baking to hydrate the oats. Avoid steel-cut oats (too hard/chewy).
For another super side, try this corn souffle, made without box mixes.
Substitutions and Variations
- Horseradish kick - Add a spoonful of prepared horseradish to the meatloaf mixture for a little heat and backbone without making it "spicy."
- Turkey option - You can use ground turkey instead of beef, but choose a higher-fat turkey (93% or similar) and watch it closely so it doesn't dry out.
- Breadcrumbs or panko instead of quick oats - You can use plain or gluten-free breadcrumbs or panko in place of the quick oats. Start with about the same amount you would use of oats, then add a spoonful more if the mixture feels too soft; it should hold together when you gently press it into a loaf.
Chef's Tip - Free-Form Meatloaf vs. Loaf Pan Meatloaf
I've baked meatloaf both ways many times. For this 1 pound meatloaf recipe, a free-form loaf works better because the smaller amount of mixture holds its shape and bakes nicely. You can bake it in a standard loaf pan, but it will be a thinner, flatter meatloaf. If you do, line the pan with a parchment sling so you can lift the meatloaf out easily.
How to Make a 1 Pound Meatloaf
Pre-heat the oven to 350°F. Line a sheet pan with parchment or foil.
- Saute onion until soft over medium low heat in olive oil, add garlic and cook 30 seconds.
- While onion is cooking, core, peel, thinly slices, and very finely chop the apple (you need ⅓ cup).
- Add onion, herbs, egg, ketchup, worcestershire, seasonings, to a bowl.
- Blend the wet ingredients well.
- Add the quick oats and mix well.
- Tear the beef into chunks and add it to the bowl for easier mixing. Mix gently until well combine but don't overwork. Wear disposable gloves if desired.
7. Form the beef mix into a long narrow smooth loaf on the baking sheet. Aim for a loaf about 1 ½" high at the center.
8. Add a tablespoon of bbq sauce to a small bowl and glaze the meatloaf. Be sure to wash the brush and bowl right away for next use.
9. Glaze the meatloaf at halfway point in baking, then again at the end of baking, 30-35 minutes, or until the meatloaf reads 165°F with a digital thermometer. Allow it to cool 10 minutes before slicing. Serve with extra bbq sauce if desired.
Meatloaf Serving Suggestions
- Mashed potatoes - Classic meatloaf partner. Serve with creamy mashed potatoes.
- Green beans or other green veg - Simple blanched green beans tossed with oli e oil are perfect, or use roasted broccoli, asparagus, or Brussels sprouts for an easy green side (link where it fits).
- Glazed carrots - Maple glazed carrots (link to your recipe) are a great contrast to the savory meatloaf and look pretty on the plate.
- Simple salad - A crisp green salad with a light vinaigrette helps balance the richness and makes this feel like a complete, well-rounded dinner.
Storing and Freezing
Freezing - Meatloaf freezes well, but like most dishes it's best fresh. If you do want to freeze it, cool completely, then wrap individual slices (or the remaining piece) tightly in parchment and foil, or place in a freezer bag, and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat at 325-350°F until hot.
Refrigerating leftovers - Let the meatloaf cool, then store slices or chunks in an airtight container in the refrigerator for up to 3 days.
Reheating - Reheat slices in a small baking dish, covered, at 325-350°F until warmed through, or gently reheat in the microwave, adding a spoonful of water or broth if they look dry.
Recipe FAQs
You can mix and shape the meatloaf, then cover and refrigerate it for several hours or up to overnight. When you're ready to bake, add the BBQ sauce or ketchup glaze and bake, adding a little extra time if the loaf is going into the oven very cold. Always check that the internal temperature reaches 160°F - 165°F.
Yes. You can use plain or gluten-free breadcrumbs or panko instead of the quick oats. Start with about the same amount, then add a little more if the mixture feels too soft-the meatloaf should hold together when you gently shape it into a loaf. The texture will be slightly different than with oats (a bit more traditional and fine-crumbed). I like using quick oats because they're a whole grain and give the meatloaf a tender, sturdy texture.
Yes, if you refine them in a food processor first, to break them down into smaller pieces. Pulse in quick bursts so you don't make oat flour. They need some texture.
Yes. Use a higher-fat ground turkey (around 93% lean) so the meatloaf stays moist, and keep an eye on the baking time, as turkey can dry out if overcooked. The internal temperature for ground turkey should reach 165°F.
More Recipes With Ground Meat
Ground meat is endlessly versatile and perfect for simple, satisfying meals. Whether you have ground turkey, ground beef, or even ground bison, these recipes are full of flavor.
Did You Make This?
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Originally posted in 2011, now updated.
📖 Recipe
1 Pound Meatloaf Recipe (with BBQ Glaze)
Equipment
- Rimmed sheet tray
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ cup finely chopped onion
- 2 large garlic cloves finely chopped or microplaned
- 1 tablespoon olive oil for sauteing onions and garlic
- ⅓ cup finely chopped granny smith apple peeled, cored, very finely chopped
- ¼ cup ketchup
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried Italian blend herbs or dried thyme and oregano
- 1 teaspoon worcestershire sauce
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup quick cooking oats GF if needed
- 1 pound ground beef 93/7 grass fed or pastured beef
Glaze
- ½ cup low sugar barbecue sauce homemade or bottled, or ketchup
Instructions
Prep the pan and oven
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment (or foil) and lightly spray with nonstick spray.
Sauté the aromatics
- In a small skillet over medium heat, warm 1 tablespoon olive oil. Sauté the onion until softened, about 2-3 minutes. Add the garlic and cook 30 seconds. Cool slightly.
Mix the wet/flavor base first
- In a large bowl, add the sautéed onion and garlic, chopped apple, ketchup, egg, parsley, dried herbs, Worcestershire, salt, and pepper. Stir together well.
Mix in oats and meat
- Mix in the oats. Tear the meat into chunks and add to the bowl. Mix gently with your hands to incorporate all ingredients. Using disposable kitchen gloves makes it easier and cleaner. Don't overwork the meat mixture.
Shape the loaf
- Turn mixture onto the prepared baking sheet and with your hands, smooth and form into a compact loaf, aiming for a long narrow oval.
Glaze safely
- Brush the top of the meatloaf with some barbecue sauce (or ketchup). Be careful not to double dip into the clean glaze with a pastry brush that has touched the raw meat. Set aside the remaining glaze for later (wash the brush).
Bake meatloaf
- Bake until the center reaches 165°F, about 30-40 minutes. Brush with additional glaze at the mid point during baking if you like, then at the end. Note - If you are glazing while baking, be sure to pull the meatloaf and close the oven door quickly to preserve the heat while glazing, then return it to the oven.
Slice and serve
- Allow the baked meatloaf to rest about 10 minutes before slicing and serving.
Nutrition
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Sally says
Hi Fermin. I recommend building on WordPress. It's the best platform. Unfortunately with all of the crazy hackers in the world, nothing is totally failsafe. Have a backup plan and a good host!
Dr. Patrick Mahaney says
That looks so delicious and amazing! I love meatloaf, especially now that I am no longer a vegetarian!
Sadie says
My husband made this tonight and it was delicious. I am sure we will be making this recipe for years to come. Thank you
Linda Anderson says
Hi Sally,
We are working remotely from home with a virtual office! I get to cook more so your recipes are a Godsend. Blessings to you and your family.