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Sheet Pan Meatloaf with Tangy Glaze

Close-up of a slice of sheet pan meatloaf with a glossy, red glaze on top.
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A quick and easy sheet pan meatloaf recipe with a glossy, tangy glaze, perfect for busy weeknights. Minimizes cleanup while delivering classic comfort food flavor.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup breadcrumbs
  • 1/2 cup milk
  • 1/4 cup finely chopped onion
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon yellow mustard

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground beef, breadcrumbs, milk, chopped onion, egg, salt, and pepper. Mix gently until just combined. Do not overmix.
  3. Press the meat mixture evenly onto the prepared baking sheet to form a rectangular loaf, about 1 inch thick.
  4. In a small bowl, whisk together ketchup, brown sugar, Worcestershire sauce, and yellow mustard to make the glaze.
  5. Spread half of the glaze evenly over the top of the meatloaf.
  6. Bake for 30 minutes.
  7. Remove from the oven, spread the remaining glaze over the meatloaf, and bake for another 10-15 minutes, or until the internal temperature reaches 160°F (71°C).
  8. Let the meatloaf rest for 5-10 minutes before slicing and serving.

Notes

  • For a make-ahead option, prepare the meatloaf mixture and glaze separately, store them covered in the refrigerator, and assemble and bake when ready.
  • This meatloaf can also be frozen after baking. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven or microwave.
  • You can substitute ground turkey or a mix of ground beef and pork for the ground beef.

Nutrition

Find it online: https://gourmetgaze.com/sheet-pan-meatloaf/