This classic 1 lb meatloaf recipe with onion soup mix delivers a moist, flavorful dish with just 5 simple ingredients. You'll need 1 pound ground beef, 1 packet onion soup mix, 1 egg, 1/2 cup milk, and 1/2 cup breadcrumbs. Bake at 375°F for 45-55 minutes until internal temperature reaches 160°F. Ready in under an hour with minimal prep time.
Looking for the perfect meatloaf that's both nostalgic and foolproof? This 1 lb meatloaf recipe with onion soup mix has been a kitchen staple since the 1950s for good reason. The onion soup mix adds savory depth while keeping the preparation remarkably simple. Whether you're a beginner cook or revisiting a childhood favorite, this recipe delivers consistent results with minimal effort. No fancy techniques required—just combine ingredients, shape, and bake for a comforting meal that pairs perfectly with mashed potatoes and green beans.
Why This 1 lb Meatloaf Recipe Works
The magic of this meatloaf recipe with onion soup mix lies in its balance of convenience and flavor. The dehydrated onion flakes, herbs, and seasonings in the soup mix eliminate the need for chopping onions and measuring multiple spices. This easy meatloaf recipe for 1 pound of ground beef creates just the right portion for small families or meal prepping without leftovers going to waste.
According to USDA food safety guidelines, ground beef must reach an internal temperature of 160°F to be safe for consumption. This precise 1 lb meatloaf recipe ensures even cooking throughout, eliminating cold spots that could harbor bacteria. The breadcrumb and egg ratio prevents dryness while maintaining proper structure.
| Prep Time | Cook Time | Total Time | Servings | Skill Level |
|---|---|---|---|---|
| 15 minutes | 45-55 minutes | 1 hour | 4 servings | Beginner |
Ingredients for Perfect 1 lb Meatloaf
This streamlined ingredient list creates maximum flavor with minimal effort. All measurements are precisely calibrated for 1 pound of ground beef:
- 1 pound lean ground beef (85% lean/15% fat)
- 1 (1-ounce) packet dry onion soup mix
- 1 large egg, beaten
- 1/2 cup milk
- 1/2 cup plain breadcrumbs
For those seeking variations of classic meatloaf with onion soup mix, consider adding 1 tablespoon Worcestershire sauce or 1/4 cup ketchup to the mixture for extra depth. The National Center for Home Food Preservation confirms that acidic ingredients like tomato products can be safely incorporated without affecting cooking times.
Step-by-Step Instructions
1. Prepare Your Ingredients
Gather all ingredients before beginning. Using room temperature egg and milk helps the mixture bind properly. For the best 1 pound meatloaf recipe with onion soup mix, measure ingredients precisely—don't eyeball the soup mix packet as excess salt can make the loaf dry.
2. Combine Ingredients Gently
In a large bowl, combine ground beef, onion soup mix, egg, milk, and breadcrumbs. Use your hands or a fork to mix just until incorporated—overmixing creates a dense texture. The mixture should hold together when pressed but remain somewhat loose.
3. Shape and Position Properly
Form the mixture into a 8x4 inch loaf on a parchment-lined baking sheet. This shape ensures even cooking for your 1 lb meatloaf recipe with onion soup mix. Avoid packing too tightly—gentle handling creates a tender texture. For cleaner slices, let the shaped loaf rest in the refrigerator for 15 minutes before baking.
4. Bake to Perfect Temperature
Bake at 375°F for 45-55 minutes. Insert an instant-read thermometer into the center—it should register 160°F. The USDA Food Safety and Inspection Service emphasizes that visual cues alone aren't reliable for determining doneness in ground meats. The loaf should have a rich brown crust and pull slightly away from the edges.
Pro Tips for Meatloaf Success
Avoid Common Mistakes
Many home cooks make these errors with meatloaf recipes using onion soup mix:
- Overmixing - Creates tough texture; stop as soon as ingredients combine
- Using high-fat beef - Excess grease makes the loaf greasy; 85% lean is ideal
- Baking in a loaf pan - Traps steam; baking on a sheet creates better crust
- Cutting immediately - Rest 10 minutes for cleaner slices
Storage and Reheating Guidelines
Proper storage maintains food safety and texture. The USDA recommends refrigerating leftovers within 2 hours. Store in an airtight container for up to 3-4 days. For best results when reheating your 1 lb meatloaf with onion soup mix, add a splash of beef broth and cover with foil to prevent drying. Freeze portions for up to 3 months—thaw overnight in the refrigerator before reheating.
Why Onion Soup Mix Works So Well
This simple meatloaf recipe with onion soup mix became popular during America's convenience food era of the 1950s. Lipton's dried onion soup mix, introduced in 1954, provided home cooks with consistent flavor without chopping onions. Food historians note that the mix's combination of dehydrated onions, parsley, celery seed, and beef bouillon creates a flavor profile similar to traditional European meatloaf seasonings but with modern convenience.
According to America's Test Kitchen research, the onion soup mix's sodium content helps retain moisture during cooking—a crucial factor for small-batch meatloaf that can easily dry out. The precise salt-to-meat ratio in commercial mixes solves a common home cooking challenge.
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