Dinner is coming right up, and it’s a new favoritesheet pan meatloaf.
One recipe tester even went so far as to call it “a home run of a recipe.”
If that doesn’t speak volumes, we don’t know what does.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Learn how to make a sheet pan meatloaf, and then pick outyour favorite sides.
Using a sheet pan helps make the cooking time easier to gauge.
Cover with foil, and reheat in a preheated 325F oven until hot throughout before serving.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
you might also reheat smaller portions on the stovetop or in the microwave.
Consider adding a splash of water when reheating to keep the meat from drying out.
Can I Prepare Sheet Pan Meatloaf Ahead?
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Prepare the meatloaf ahead and freeze portions to get ahead of your meal prep.
Add a splash of water to help keep the meat from drying out.
Stir in panko, Parmesan, onion, and beef until combined.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Shape loaf:
Transfer meatloaf mixture to prepared baking sheet; press into an even layer.
Without removing meatloaf from oven, increase oven temperature to broil.
Cook until glaze just starts to caramelize, 3 to 5 minutes.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Carefully pour fat from baking sheet into a heatproof container; discard when cooled.
Let meatloaf stand 5 minutes before serving.
Garnish with chives, if desired.
It can also be frozen raw or cooked, and baked or reheated when ready to serve.
