Amazing One-Pound Meatloaf Recipe Is What to Make With Ground Beef by Donna John

Taking a couple of simple extra steps when preparing a recipe can add so much depth of flavor. This one-pound meatloaf recipe is the perfect example. The ground beef meatloaf doesn't use any fancy ingredients, but because of simple cooking techniques, the meatloaf is rich and loaded with flavor. I love this high-protein recipe because it uses just one pound of ground beef, which is perfect for the two of us.

Here is your shopping list for this easy, savory meatloaf dinner recipe: ground beef, panko breadcrumbs (regular or gluten-free), milk, olive oil, onion, fresh garlic, tomato paste (check out the health benefits of tomato paste), an egg, Worcestershire sauce, smoked paprika and either steak sauce, barbecue sauce or ketchup for the top.

Using rich tomato paste instead of ketchup is the first step in flavor-boosting the meatloaf. Not only that, the tomato paste is cooked a bit before being added to the meatloaf mixture. Cooking the tomato paste achieves the maillard reaction, which is a cooking technique worth learning about. The onions are also cooked until lightly browned along with the garlic before being added to the meatloaf. We all know that brown takes you to flavortown! The last secret for taste and flavor is smoked paprika.

As for what to top the baked meatloaf with, that is up to you. I've learned that people definitely have opinions about what to top a meatloaf with. I grew up eating meatloaf topped with cream of mushroom soup, while my husband grew up with ketchup on his meatloaf (check out my mother-in-law's corny meatloaf recipe). I like to change things up and chose steak sauce for this loaf of meat.

Serve slices of this juicy meatloaf for a high-protein dinner with your favorite side dishes.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

• 1 pound ground beef
• 1/3 cup panko breadcrumbs
• 1/4 cup milk (I used evaporated milk)
• 1 tablespoon olive oil
• 1 small onion, chopped fine
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 egg
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/4 cup steak sauce, barbecue sauce or ketchup (or topping of choice)

Here's how to make it: 

1. Put the panko into a mixing bowl. Pour in the milk. Stir and set aside. (For a gluten-free meatloaf use gluten-free panko.)
   
2. Heat the olive oil in a skillet. Add the onion.
   
3. Cook over medium-low heat, stirring often, until the onion softens and begins to lightly brown, about 5 minutes.
   
4. Add the garlic and tomato paste. Cook, stirring, for about 2 minutes. Turn off the heat.
   
5. Put the egg, Worcestershire sauce, smoked paprika and onion mixture into the bowl with the panko. Season well with salt and black pepper.
   
6. Stir well to combine.
   
7. Add the ground beef and stir until just combined. (Do this with a wooden spoon or your clean hands. Do not overmix.)
   
8. Shape the meat into a loaf in an oiled baking dish.
   
9. Bake in a preheated 350-degree F oven for about 20 minutes. Remove from the oven and spread the top with the steak sauce, barbecue sauce or ketchup. (I used steak sauce.)
   
10. Return to the oven and bake about 20 minutes more, or until the meatloaf is cooked through. (Meatloaf is cooked through at 160 degrees F internal temperature on a food thermometer.)
    
11. Let the meatloaf rest a few minutes before slicing and serving. (I sprinkled my meatloaf with a little parsley flakes for color.) Store any leftover meatloaf in an airtight container in the fridge and reheat in the microwave.
    

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