Quick way to grow your best classic Meatloaf in 1 panMeatloaf
This classic meatloaf recipe comes together quickly and cooks entirely in one pan, making for an easy weeknight meal with minimal cleanup. It's packed with savory flavors and topped with a tangy, sweet glaze.
Equipment
- Large oven-safe skillet
- Large bowl
- Small bowl
Ingredients
Meatloaf
- 2 tablespoons olive oil
- 1 yellow onion finely diced
- 2 carrots peeled and finely diced
- 2 celery stalks finely diced
- 2 pounds ground beef
- 1 1/2 cups panko breadcrumbs
- 2 large eggs beaten
- 1/2 cup whole milk
- 1/4 cup fresh parsley chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon dry mustard
Instructions
Instructions
- Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat, then sauté onion, carrots, and celery until softened (8-10 minutes). Remove vegetables from heat and let them cool slightly.
- In a large bowl, combine ground beef, panko, eggs, milk, parsley, Worcestershire, Dijon, salt, and pepper. Gently mix in the cooled sautéed vegetables until just combined; avoid overmixing.
- Form the meat mixture into an oval-shaped loaf directly in the skillet.
- Whisk together ketchup, brown sugar, apple cider vinegar, and dry mustard in a small bowl until smooth to make the glaze.
- Spread the prepared glaze evenly over the top of the meatloaf, then bake for 1 hour or until the internal temperature reaches 160°F (71°C).
- Remove the skillet from the oven and let the meatloaf rest for 10 minutes before slicing and serving.
Notes
For best results, do not overmix the meatloaf mixture, as this can lead to a tough texture. Letting the meatloaf rest after baking helps the juices redistribute, ensuring a more tender and flavorful result.