Sheet Pan Glazed Meatloaf Recipes

SHEET PAN MEATLOAF

Steps:

• For the meatloaf: Preheat the oven to 400 degrees F. Coat a half-sheet pan with cooking spray and sprinkle with the breadcrumbs, which will absorb the juices during cooking.
• Pour the milk over the bread in a bowl and allow it to soak up the milk. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, parsley and pepper in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
• Pat the mixture evenly into the prepared sheet pan, spreading all the way to the edges and corners.
• Next, make the glaze: Whisk together the ketchup, brown sugar, balsamic vinegar and Worcestershire sauce in a bowl until well combined. Brush the mixture evenly over the top of the meatloaf. Sprinkle with the bacon.
• Bake until the meat is cooked through and slightly browned, 20 to 25 minutes.
• Remove from the oven, then cut into squares and serve with the mashed potatoes. Garnish with the chopped parsley.

SHEET PAN GLAZED MEATLOAF WITH HEAPING CARAMELIZED ONIONS

Steps:

• Preheat oven to 400F. Dice the potatoes, apple (peeled), and carrots, and spread them onto a baking sheet. Toss with 1/4c olive oil, thyme, 2tsp salt, and several cracks of black pepper. Place on the middle rack in your oven and set a timer for 20 minutes. When the timer goes off, remove vegetables from oven, toss them, and create an oblong space in the center of the pan where the meatloaf will be palced.
• While vegetables are getting a head start on their roasting, make your meatloaf mixture. Heat a small skillet with about 1Tb olive oil and sauté the diced onion and garlic with a pinch of salt, pepper, and crushed red pepper flakes. Once soft and starting to brown, deglaze the pan with 1 tsp soy sauce. Once the liquid evaporates, which will happen quickly, remove pan from heat to cool.
• In the large bowl add the ground meat, 2 egg, 1/8c ketchup, 1/8c milk, 1/8c breadcrumbs, 1/4c parmesan, cooled onion/garlic mixture, 1.5 tsp salt (three 3-finger pinches), and 5 cracks of black pepper. Use your clean hands to combine. Form meatloaf into an oblong or rectangular shape and place it in the center of the baking sheet containing the partially-roasted vegetables.
• Make your glaze. In a small bowl, whisk together the other 1/4 c ketchup, 2 tsp soy sauce, 2 tsp maple syrup, 1 tsp Worcestershire, and a small pinch of cayenne pepper. Pour the sauce all over the meatloaf. Place meatloaf in the oven for 30-40 minutes. You can take its temperature at the end with an instant read thermometer to make sure it's cooked. Meatloaf should reach an internal temperature of at least 150F. Let it rest for 4 minutes before slicing.
• While meatloaf is cooking, make the caramelized onions. Slice the 2 sweet onions. In a large skillet over a medium-high flame, heat about 1TB olive oil and place onions in the pan with 2 big pinches of salt, about a teaspoon. Cook for 20-25 minutes, stirring occasionally, until they become dark caramel in color. If they start to blacken, lower the heat to medium, and continue to cook, stirring more frequently.
• Place 2 slices of meatloaf on each plate, surround them with roasted vegetables, and top with a heaping pile of onions.

HOME-STYLE GLAZED MEAT LOAF

Steps:

• In a large bowl, combine the eggs, milk, cheese, saltines, carrots, onion, salt, garlic powder and pepper. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 50 minutes. , For glaze, in a small saucepan, bring the brown sugar, ketchup and mustard to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through. Spoon over meat loaf. , Bake 10-15 minutes longer or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before slicing. If desired, top with minced fresh parsley.

GLAZED MEATLOAF I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
• In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

TURKEY MEATLOAF WITH HOISIN GLAZE

Steps:

• Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
• Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
• Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
• Cook the Onion: Pulse onion in food processor until finely chopped (or do by hand). Heat 1 tablespoon olive oil in a large skillet over medium-high, add onion, garlic, ginger and 1 teaspoon kosher salt; cook, stirring occasionally, until onion has softened, about 5 minutes. Stir in soy sauce, sesame oil, broth, and 1/4 cup ketchup. Remove from heat; let cool completely.
• Prep the Meat and Glaze: In a small bowl, stir together remaining 1/4 cup ketchup and hoisin for glaze; set aside. In a large bowl, combine vegetable mixture with ground turkey, egg, 1/2 cup breadcrumbs, cilantro, 2 teaspoons salt, and 1/2 teaspoon freshly ground pepper. Mix with your hands until well combined.
• Bake and Let Cool: On a rimmed baking sheet, form meat mixture into a loaf that's 10 inches long, 4 inches wide, and 2 inches high, packing firmly to prevent cracking. Coat top and sides with glaze, sprinkle with sesame seeds. Bake until top is caramelized and a thermometer inserted into thickest part registers 165 degrees, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 25 minutes. Serve with Bibb lettuce, carrot ribbons, and cilantro or a peppery watercress salad.

SHEET PAN MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine ground beef, eggs, bread crumbs, onion, 2 tablespoons BBQ sauce, Worcestershire sauce, garlic powder, salt, and pepper in large bowl and mix by hand.
• Line a sheet pan with foil and spray with cooking spray. Shape meatloaf mixture evenly into a rectangular shape.
• Bake in the preheated oven for 45 minutes. Brush with remaining BBQ sauce (or more as needed) and bake until internal temperature reaches 165 degrees C (73 degrees C), about 15 more minutes.
• Slice meatloaf and serve with extra BBQ sauce if desired.

SHEET PAN MEATLOAF

Steps:

• Preheat oven to 375°F with racks in center and upper third positions. Lightly grease a 13- x 9-inch rimmed baking sheet with cooking spray; sprinkle ½ cup of the panko evenly on bottom of baking sheet. Stir together onion, Parmesan, milk, parsley, garlic, eggs, Italian seasoning, Worcestershire sauce, and remaining 1 cup panko in a large bowl to combine. Add beef, pork, and 1 tablespoon of the salt to mixture, stir to combine. Transfer meatloaf mixture to baking sheet, and press into an even layer out to edges of baking sheet.
• Whisk together ketchup, brown sugar, vinegar, black pepper, and remaining 1 teaspoon salt in a medium bowl. Spread ketchup mixture evenly over meatloaf. Bake on center rack in preheated oven until cooked through and a thermometer inserted in thickest portion registers 160°F, about 40 minutes. Remove from oven, and turn oven to broil. Broil on top rack until glaze becomes caramelized, about 3 minutes. Remove from oven, and let stand 5 minutes before serving.