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Meatloaf
Moist inside, caramelized outside. The sheet pan method.
Ingredients
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- Meatloaf: 2 lbs ground beef (80/20), 1 small onion grated (not diced), 3 garlic cloves minced, ¾ cup panko breadcrumbs, ½ cup milk, 2 eggs, 2 tbsp Worcestershire sauce, 1 tsp salt, ½ tsp black pepper, 1 tsp Italian seasoning
- Glaze: ½ cup ketchup, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce
Instructions
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- Preheat oven to 350°F. Line a rimmed baking sheet with foil and set a wire rack on top (or just use foil).
- Mix panko and milk in large bowl. Let sit (this is the panade).
- Add beef, grated onion, garlic, eggs, Worcestershire, salt, pepper, and Italian seasoning. Mix gently with hands until just combined. Don't overwork.
- Shape into a free-form loaf on prepared pan, about 9x5 inches.
- Bake .
- While baking, mix glaze ingredients.
- Remove from oven, brush with half the glaze. Increase oven to 400°F.
- Bake until internal temp reaches 160°F. Brush with remaining glaze halfway through.
- Rest before slicing.
Notes
- GRATE the onion: Releases moisture without chunks. Keeps meatloaf incredibly moist.
- Free-form on sheet pan: Fat drains away, all sides get browned. Loaf pans trap grease and steam the meat.
- The panade: Milk-soaked breadcrumbs keep it tender. Same technique as meatballs.
- Italian sausage variation: Use 1 lb beef + 1 lb Italian sausage for more flavor.
- Storage: Keeps 4 days refrigerated. Makes excellent sandwiches cold.
Adapted from RecipeTin Eats