Sheet-Pan Glazed Meatloaf
Cooking meatloaf in a sheet pan cuts down the cooking time dramatically, making this a perfect weeknight dinner. Shaping it thin and flat ensures that you get enough sticky-sweet glaze in every bite.
Equipment
- 1 Large Mixing Bowl For combining meatloaf ingredients.
- 1 Small Mixing Bowl For preparing the glaze.
- 1 Sheet Pan Standard 18-by-13-inch for even cooking.
- 1 Whisk For blending glaze ingredients.
- 1 Pastry Brush For evenly applying the glaze.
Ingredients
Main
- 2 cups ketchup
- 1 cup plain dry breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 2 tablespoons Worcestershire sauce
- 1 1/2 pounds ground beef 80/20
- 1 1/2 pounds ground pork
- 1 medium onion grated and lightly squeezed of excess liquid
- 2 cloves garlic minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons apple cider vinegar
- 3/4 teaspoon chipotle chile powder
Instructions
- Position a rack in the upper third of the oven and preheat to 375 degrees F. Mix 1/2 cup of the ketchup, the breadcrumbs, milk, eggs, parsley, and 1 tablespoon Worcestershire sauce together in a large bowl and set aside until the breadcrumbs have absorbed the liquid, about 3 minutes.
- Add the ground beef and pork, onion, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper to the bowl and mix until well combined (do not overmix).
- Transfer the meat mixture to an 18-by-13-inch sheet pan (see Cook's Note) and press it into an even layer covering the entire surface. Whisk the remaining 1 1/2 cups ketchup, 1 tablespoon Worcestershire, brown sugar, cider vinegar, and chipotle powder in a small bowl. Brush the meatloaf with the sauce.
- Bake until the meat is cooked through, about 20 minutes, then turn on the broiler setting and broil until the top becomes caramelized and dark in spots, 3 to 4 minutes more, turning the pan periodically for even broiling. Let rest 5 minutes before serving.
Notes
The sheet-pan method for meatloaf is excellent for weeknights; its thin profile significantly reduces cooking time while maximizing surface area for that delicious, sticky glaze. Be mindful not to overmix the meatloaf ingredients, as this can lead to a dense, tough texture. Mix just until combined. Grating and lightly squeezing the onion helps distribute its flavor without adding excess moisture, ensuring the meatloaf holds its shape. When broiling, keep a close eye on the meatloaf as glazes can caramelize quickly; rotate the pan for uniform browning. Always allow the meatloaf to rest briefly after baking; this helps redistribute juices, resulting in a more tender and flavorful slice.