Weeknight Meatloaf with Ketchup Glaze
Mains · Serves 6 · Prep 10 min · Cook 30 min · Total 40 min
Splitting the mix into two small loaves on a sheet pan cuts the baking time roughly in half and gives you twice the sweet, tangy glazed crust. Leftovers make a great sandwich the next day.
Ingredients
The Meatloaf
- 1/2 cup panko breadcrumbs
- 1/3 cup milk
- 1 1/2 lb ground beef (85% lean)
- 1 large egg
- 1/2 small onion, grated on a box grater
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
The Glaze
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tsp cider vinegar
Steps
The Meatloaf
- Heat the oven to 425°F and line a rimmed sheet pan with foil or parchment.
- In a large bowl, stir the panko and milk together and let it soak for 3 minutes, until soft.
- Add the beef, egg, grated onion, Worcestershire, salt, garlic powder and pepper. Mix gently with your hands just until combined; overmixing makes it dense.
- Divide the mixture in half and shape each half into a loaf about 6 inches long, 3 inches wide and 1 1/2 inches tall. Set them on the pan a few inches apart.
The Glaze
- Stir the ketchup, brown sugar and vinegar together. Brush half over the loaves and bake for 15 minutes.
- Brush on the remaining glaze and bake until the glaze is sticky and the centers reach 160°F, 12 to 15 minutes more.
- Let the loaves rest for 5 minutes before slicing.