| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray, for the sheet pan
- 1/2 cup dry breadcrumbs
- 1 cup milk
- 6 slices white sandwich bread
- 3 pounds ground beef
- 1 cup grated Parmesan
- 1 1/2 teaspoons seasoned salt, such as Lawry’s
- 1/2 cup minced fresh flat-leaf parsley
- Freshly ground black pepper
- 4 large eggs, beaten
- 1 cup ketchup
- 1/2 cup brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 6 slices regular bacon, cooked crisp, cooled and chopped
- Mashed potatoes and chopped fresh flat-leaf parsley, for serving
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 846 |
| Total Fat | 56 g |
| Saturated Fat | 21 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 47 g |
| Cholesterol | 244 mg |
| Sodium | 1022 mg |
Reviews
I made this last week and served leftovers to my visiting family for lunch the next day. I decided to freeze individual serving sizes with the very few leftovers. I can say without hesitation this is now a staple in our freezer. The leftovers reheat like a dream!!!!
This has been my recipe for years, I am so glad you posted. You made it today so I just had to make it. 80/20 and I soak up the fat. I split dinner rolls or sweet H rolls in half and set the entire meatloaf on top of the bottoms. Tonight was 1/2 reg meatloaf and sauce, the other half I added diced mushroom, cooked 2 pieces of bacon with the meat, Swiss for the other half. Change up your toppings
My family hates meatloaf but they loved this ♥️
This was delicious! I’ll never make meatloaf any other way. I love that the sauce had more surface coverage. I broke up the bread so the chunks were not overpowering. It was very moist, unlike meatloaf made is loaf pans. Thx Ree!
Everyone loves it! The glaze is great on wings also.
This was disappointing to say the least. I’ve always loved Ree’s recipes, which is why this one was extra disappointing! My three kids didn’t like it, and my husband who eats just about anything could not even eat it. He discreetly fed it to our dog and he’s never done that! I truly don’t understand how there are so many good reviews. It is just, for lack of better words, gross.
Hello and good evening!! I am looking to make this meatloaf.. my boyfriend would love it 🙂 I have a sheet pan that is a little bigger then a 9×13 pan.. would this be a good enough size to use? what was the size of the pan that you used here for yours? Thank you so much in advance 🙂
Best meatloaf I’ve ever had!The glaze is a perfect combo of tart and savory. And the bread on the bottom to soak up the grease is brilliant.
Excellent way to make meatloaf. Tastes great, easy for leftovers. Easy cleanup as well. I added chopped up green onions, Coleman’s mustard and a bit of Franck’s hot sauce. Yummy?
Did not like the bread chunks in the meatloaf. Not good. I like using oatmeal or evem rice. I prefer to using chopped green bell pepper and onion in mine too. Gives a much better flavor. I do like the sheet pan method though.