A delicious sweet and savory Sheet Pan Meatloaf that you'll make over and over again.
- 2 lb ground pork/veal/beef mixture. (see note 1)
- 5 Yukon Gold/ Butter Potatoes, cut into half-inch cubes
- 1 cup of carrots, diced
- 1 Gala apple, peeled and diced
- 1 tsp dried thyme
- 1/4 c Olive oil
- 1/8c plain breadcrumbs (see note 2)
- 1/2 of a yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- Soy sauce, 2tsp and 1/2 tsp for different steps in the process
- Ketchup, 1/8c and 1/4c for different steps in the process
- 1/8c milk (Any kind works. I've used oat milk, 1%, and even half & half in the past)
- 1/4c grated parmesan cheese
- 2 eggs
- 1/2c parsley, chopped
- 2tsp maple syrup (see note 3)
- 1tsp Worcestershire sauce
- 2 large sweet onions, sliced (see note 4)
- Salt, freshly cracked black pepper, cayenne, and crushed red pepper for seasoning. (see note 5)
- Preheat oven to 400F. Dice the potatoes, apple (peeled), and carrots, and spread them onto a baking sheet. Toss with 1/4c olive oil, thyme, 2tsp salt, and several cracks of black pepper. Place on the middle rack in your oven and set a timer for 20 minutes. When the timer goes off, remove vegetables from oven, toss them, and create an oblong space in the center of the pan where the meatloaf will be palced.
- While vegetables are getting a head start on their roasting, make your meatloaf mixture. Heat a small skillet with about 1Tb olive oil and sauté the diced onion and garlic with a pinch of salt, pepper, and crushed red pepper flakes. Once soft and starting to brown, deglaze the pan with 1 tsp soy sauce. Once the liquid evaporates, which will happen quickly, remove pan from heat to cool.
- In the large bowl add the ground meat, 2 egg, 1/8c ketchup, 1/8c milk, 1/8c breadcrumbs, 1/4c parmesan, cooled onion/garlic mixture, 1.5 tsp salt (three 3-finger pinches), and 5 cracks of black pepper. Use your clean hands to combine. Form meatloaf into an oblong or rectangular shape and place it in the center of the baking sheet containing the partially-roasted vegetables.
- Make your glaze. In a small bowl, whisk together the other 1/4 c ketchup, 2 tsp soy sauce, 2 tsp maple syrup, 1 tsp Worcestershire, and a small pinch of cayenne pepper. Pour the sauce all over the meatloaf. Place meatloaf in the oven for 30-40 minutes. You can take its temperature at the end with an instant read thermometer to make sure it's cooked. Meatloaf should reach an internal temperature of at least 150F. Let it rest for 4 minutes before slicing.
- While meatloaf is cooking, make the caramelized onions. Slice the 2 sweet onions. In a large skillet over a medium-high flame, heat about 1TB olive oil and place onions in the pan with 2 big pinches of salt, about a teaspoon. Cook for 20-25 minutes, stirring occasionally, until they become dark caramel in color. If they start to blacken, lower the heat to medium, and continue to cook, stirring more frequently.
- Place 2 slices of meatloaf on each plate, surround them with roasted vegetables, and top with a heaping pile of onions.
- If your grocery store doesn't sell this combination, you can make it yourself by purchasing individual packages of each to make 2 pounds. Ground chicken would also work.
- You can make your own breadcrumbs by toasting a couple slices of bread and crumbling them with your fingers
- Use honey if you don't have maple syrup
- Vidalia is a brand of sweet onions, but you can also use yellow onions. They just won't be as sweet.
- Freshly cracked pepper is much more flavorful than pre-ground. I love my Unicorn Pepper Grinder and bulk peppercorns from Amazon.com
Keywords: Sheet pan glazed meatloaf, meatloaf