50/50 Sheet Pan Meatloaf

published Sep 17, 2022
50/50 Meatloaf Recipe

This meatloaf is 50% meat, 50% vegetables rounded out by three umami powerhouses.

Serves6

Prep30 minutes

Cook1 hour 20 minutes

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sliced meatloaf with sauce and brush nearby
Credit: Photo: Chris Simpson; Food Styling: Pearl Jones; Prop Styling: Paige Hicks

This recipe is part of Kitchn 100 — the hundred recipes you need right now. Check out all of the amazing dishes, from Kitchn and beyond, here.

You wouldn’t know from looking at it, but this meatloaf is 50% vegetables. It starts with a generous amount of finely chopped mushrooms, carrots, onions, and garlic, all cooked down until soft and jammy before being combined with ground beef (ground turkey would work here, too!) and umami-forward ingredients, like Worcestershire sauce and doenjang. The glaze: a tangy, spicy, sticky combination of ketchup, sambal oelek, and grape or raspberry jelly.

Say goodbye to the loaf pan of meatloaves past; the key to lots of caramelized goodness is forming the meatloaf on a sheet pan. And the trick to keeping the glaze from spilling everywhere and burning on the pan? Create a shallow well on top of the meatloaf to pour the glaze into. Then, baste the sides with some additional glaze during the last 10 minutes of baking to create those lacquered sides.

Credit: Photo: Chris Simpson; Food Styling: Pearl Jones; Prop Styling: Paige Hicks

Psst: The leftovers make the ultimate meatloaf sandwich. Griddle a slice of leftover meatloaf and then sandwich it between the bread of your choice spread with a generous swipe of kewpie mayo and layered with a few leaves of butter lettuce.

50/50 Meatloaf Recipe

This meatloaf is 50% meat, 50% vegetables rounded out by three umami powerhouses.

Prep time 30 minutes

Cook time 1 hour 20 minutes

Serves 6

Nutritional Info

Ingredients

  • 1 pound

    cremini mushrooms

  • 3 tablespoons

    olive oil

  • 1 1/4 teaspoons

    kosher salt, divided, plus more as needed

  • 4 cloves

    garlic

  • 1

    large carrot (about 8 ounces)

  • 1

    large white or yellow onion (about 10 ounces)

  • 2 tablespoons

    tomato paste

  • 1 tablespoon

    doenjang (Korean soybean paste)

  • 3/4 cup

    panko breadcrumbs

  • 1/2 cup

    ketchup

  • 1/4 cup

    seedless raspberry or grape jelly

  • 1 tablespoon

    sambal oelek

  • 2

    large eggs

  • 1/2 medium bunch

    fresh parsley

  • 1 1/2 pounds

    80% lean ground beef

  • 1 tablespoon

    plus 1 1/2 teaspoons Worcestershire sauce

  • 1/2 teaspoon

    freshly ground black pepper

Instructions

  1. Quarter 1 pound cremini mushrooms and place in a food processor fitted with the blade attachment. Pulse until coarsely chopped, 15 to 20 (1-second) pulses. (Alternatively, you can coarsely chop the mushrooms, carrot, and onion by hand.)

  2. Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms (reserve the food processor, no need to clean) and stir to coat in the oil. Cook undisturbed until the water starts to evaporate, 5 to 7 minutes. Add 1/2 teaspoon of the kosher salt. Continue to cook, stirring occasionally, until the mushrooms start to turn light golden brown around the edges, 8 to 10 minutes.

  3. Meanwhile, mince 4 garlic cloves. Peel and coarsely chop 1 large carrot and 1 large white or yellow onion. Place the carrot and onion in the food processor and pulse until finely chopped, 15 to 25 (1-second) pulses.

  4. When the mushrooms are ready, add the carrot and onion and sauté, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic, 2 tablespoons tomato paste, and 1 tablespoon doenjang. Cook, stirring frequently, until the tomato paste turns a shade darker, about 2 minutes.

  5. Transfer to a large bowl, add 3/4 cup panko breadcrumbs, and stir to combine. Let cool until just barely warm to the touch, about 15 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F. Line a rimmed baking sheet with aluminum foil.

  6. To make the glaze, place 1/2 cup ketchup, 1/4 cup grape or seedless raspberry jelly, and 1 tablespoon sambal oelek in a small bowl and whisk until smooth.

  7. Place 2 large eggs in a small bowl and light beat with a fork. Pick the leaves from 1/2 medium bunch fresh parsley until you have 1/2 cup, then coarsely chop.

  8. Add the eggs, parsley, 1 1/2 pounds lean ground beef, 1 tablespoon plus 1 1/2 teaspoons Worcestershire sauce, 1/2 teaspoon black pepper, and the remaining 3/4 teaspoon kosher salt to the cooled vegetable and panko mixture. Using your hands, mix well, being careful not to overmix.

  9. Take a small spoonful of the meatloaf mixture and cook in a small skillet or the microwave. Taste and season the meatloaf mixture with more kosher salt or pepper as needed.

  10. Transfer the meatloaf mixture onto the baking sheet and shape into a rough 4x14-inch loaf. Use your fingers to press a 1/2-inch deep well down the center of the loaf, creating a 1/4-inch raised border. Reserve 1/4 cup of the glaze, then pour the remaining glaze into the well and spread it into an even layer.

  11. Bake until the top and sides start to brown and the meatloaf is almost all the way cooked through, about 40 minutes.

  12. Brush the sides of the meatloaf with half of the reserved glaze. Return to the oven, increase the temperature to 425°F, and bake until the glaze starts to caramelize, about 5 minutes.

  13. Brush the sides of the meatloaf with the remaining glaze. Return to the oven and bake until the outside is browned and the internal temperature registers at least 165°F, 5 to 7 minutes more. Remove from the oven and let the meatloaf rest for 15 minutes. Cut crosswise into slices.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.