Sheet Pan Meatloaf with Brown Sugar Glaze

A glazed meatloaf garnished with chopped parsley is sliced on a wooden cutting board, with a knife, fresh parsley, and tomatoes nearby.

Sheet Pan Meatloaf with Brown Sugar Glaze

This Sheet Pan Meatloaf is cozy, hearty, and built for real life. Juicy beef, Parmesan, and garlic mix together into a tender loaf that bakes on a sheet pan for easy serving. Topped with a sweet and tangy glaze, this family style meatloaf delivers the classic comfort you crave without the fuss. A budget-friendly oven-baked meatloaf recipe that’s weeknight ready.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 290kcal

Author Wendy Polisi

Ingredients

Meatloaf

⅔ cup breadcrumbs
1 cup grated parmesan cheese
2 teaspoons salt
1 teaspoon freshly ground black pepper
¼ teaspoons cayenne pepper optional
2 eggs beaten
⅓ cup milk
1 tablespoon soy sauce
1 tablespoon minced garlic
2 pounds ground beef

Glaze

½ cup ketchup
3 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon soy sauce

US Customary - Metric

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil, and spray with cooking spray.
In a large bowl, combine the breadcrumbs, cheese, salt, pepper, and cayenne pepper. Stir to combine.
Add the eggs, milk, soy sauce and garlic, and combine.
With clean hands, fold in the meat and incorporated the breadcrumb mixture into it. (I like gloves for this.)
Transfer the meat mixture to the prepared baking sheet, and form the meatloaf mixture into a rectangle, about 9” x 5”.
Combine the ketchup, brown sugar, apple cider vinegar, and soy sauce in a bowl. Divide the mixture into 2. Brush ½ of the mixture on top of the meatloaf.
Bake for 35 minutes. Brush with the remaining glaze, and bake for another 5 to 10 minutes, until the internal temperature is 160°F.

Notes

Storage

Store leftovers in a sealed container in the refrigerator for up to four days. Reheat in the oven or microwave. You can freeze it for up to three months. Thaw in the fridge overnight before heating and serving.

Nutrition