I love making my meatloaf in a sheet pan instead of a loaf pan. Cooking the meatloaf in a classic loaf pan can result in undercooked meat in the middle, or alternatively, overcooked dry meatloaf overall. This problem is solved by making thin, flavourful meatloaf with the most delicious glaze.
Meatloaf
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
3 lbs ground beef
6 slices white bread
1 cup milk
1 tbsp olive oil
1 onion, minced
1/2 cup parsley, minced
1 1/2 tsp fine salt
1/2 tsp ground black pepper, heaping
1 tsp onion powder
1/2 tsp garlic powder
1 cup parmesan, grated
4 eggs, lightly beaten
1/2 cup seasoned bread crumbs
1 cup ketchup
1/2 cup brown sugar
1/4 cup Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp Sriracha
1 1/2 tsp soy sauce
Parsley for garnish, optional
Directions
- Preheat the oven to 400 degrees Fahrenheit. Lightly grease half a sheet and sprinkle bread crumbs all over.
- Soak bread slices in milk and break it up with your fingertips.
- Heat oil in a frying pan, add onions, and saute for 4-5 minutes until softened and lightly golden (not burnt.) Set aside to cool.
- Whisk all the glaze ingredients together in a small bowl.
- Place ground beef in a large bowl. Sprinkle salt, pepper, onion powder, and garlic powder over it. Add onions, parsley, and Parmesan. Add onions, and soaked bread and mix with your hands until well combined. Spread the mixture into the prepared pan evenly, ensuring even thickness in the middle and edges.
- Brush the meatloaf with the glaze evenly.
- Bake in preheated oven for 35-45 minutes until cooked through (check to ensure it’s no longer pink in the center and the internal temperature registers at least 165 degrees.)
- Remove from oven, cut into squares, garnish with additional parsley, if desired, and serve on top of mashed potatoes. Enjoy!
