This hearty, old-fashioned meatloaf is baked until tender, chilled for clean slicing, then seared in a hot skillet with a sticky ketchup glaze. The result is a savory, crispy-edged slice of meatloaf that is perfect with mashed potatoes and green beans—or piled onto sandwich bread the next day.
The chilling step is the secret to getting thick, neat slices that hold together in the skillet. A quick sear adds a browned crust, while the sweet-and-tangy glaze turns dark, glossy, and caramelized.
Ingredients
For the Meatloaf
- 2 pounds ground beef
- 2 eggs
- ¾ to 1 cup breadcrumbs or panko
- ½ cup milk
- 1 small onion, finely diced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
For the Glaze
- ½ cup ketchup
- 1 tablespoon yellow mustard or Dijon mustard
- 1 to 1½ tablespoons honey or brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
Instructions
Bake the Meatloaf
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the ground beef, eggs, breadcrumbs, milk, diced onion, Worcestershire sauce, salt, pepper, and minced garlic.
- Mix everything just until combined. Do not overwork the meat mixture, or the finished meatloaf can become dense and tough.
- Shape the mixture into a free-form loaf on a sheet pan or in a shallow baking dish.
- In a small bowl, stir together the ketchup, mustard, honey or brown sugar, Worcestershire sauce, and apple cider vinegar.
- Brush a thin layer of glaze over the top of the meatloaf. Reserve the remaining glaze for the skillet-searing step.
- Bake until the meatloaf is fully cooked through and reaches 160°F in the center. A 2-pound loaf will usually take about 1 hour. A 1-pound loaf generally takes 30 to 45 minutes.
- Let the meatloaf rest for 10 to 15 minutes. For the best skillet-seared slices, refrigerate the cooked loaf for at least 1 to 2 hours, or overnight, until firm.
Sear the Slices
- Slice the cold meatloaf into thick pieces, about ¾-inch to 1-inch thick. Thick slices are less likely to break apart while flipping.
- Heat a cast-iron skillet or other heavy skillet over medium to medium-high heat. Add a small amount of oil.
- Place the meatloaf slices in the hot skillet and sear the first side for 1 to 2 minutes, until browned and crisp around the edges.
- Brush a very thin layer of glaze over the top side of each slice. Flip and cook for another 1 to 2 minutes, allowing the glaze to darken and become sticky.
- Flip once more and briefly sear the glazed side again to caramelize the surface.
- Reduce the heat slightly if the glaze starts browning too quickly. The sugars in the honey or brown sugar can burn if the skillet is too hot.
- Serve hot with extra glaze on the side if desired.
Tips for the Best Meatloaf
- Do not overmix. Mix only until the ingredients are evenly distributed. Overworking ground beef can make meatloaf tight and heavy.
- Use ¾ cup breadcrumbs for a softer, more tender loaf. Use closer to 1 cup if your ground beef mixture seems especially wet.
- Chilling the baked meatloaf makes a big difference. It firms up the loaf, helps it slice neatly, and prevents it from falling apart in the skillet.
- If your meatloaf tends to crumble, try adding a little more breadcrumb or one additional egg the next time.
- For an even crispier crust, lightly dust each cold slice with flour before searing. Keep the coating very light so the glaze can still stick properly.
Serving Ideas
This skillet-seared meatloaf is especially good with:
- Creamy mashed potatoes
- Buttered green beans
- Corn on the cob or fried corn
- Macaroni and cheese
- Roasted potatoes
- Thick white sandwich bread with extra glaze
For a great leftover sandwich, layer a warm skillet-seared slice between toasted bread with lettuce, tomato, pickles, or a little extra mustard.
Skillet-Seared Glazed Meatloaf
This hearty, old-fashioned meatloaf is baked until tender, chilled for clean slicing, then seared in a hot skillet with a sticky ketchup glaze. The result is a savory, crispy-edged slice of meatloaf that is perfect with mashed potatoes and green beans—or piled onto sandwich bread the next day.
Ingredients
Method
Instructions
Bake the Meatloaf
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the ground beef, eggs, breadcrumbs, milk, diced onion, Worcestershire sauce, salt, pepper, and minced garlic.
- Mix everything just until combined. Do not overwork the meat mixture, or the finished meatloaf can become dense and tough.
- Shape the mixture into a free-form loaf on a sheet pan or in a shallow baking dish.
- In a small bowl, stir together the ketchup, mustard, honey or brown sugar, Worcestershire sauce, and apple cider vinegar.
- Brush a thin layer of glaze over the top of the meatloaf. Reserve the remaining glaze for the skillet-searing step.
- Bake until the meatloaf is fully cooked through and reaches 160°F in the center. A 2-pound loaf will usually take about 1 hour. A 1-pound loaf generally takes 30 to 45 minutes.
- Let the meatloaf rest for 10 to 15 minutes. For the best skillet-seared slices, refrigerate the cooked loaf for at least 1 to 2 hours, or overnight, until firm.
Sear the Slices
- Slice the cold meatloaf into thick pieces, about ¾-inch to 1-inch thick. Thick slices are less likely to break apart while flipping.
- Heat a cast-iron skillet or other heavy skillet over medium to medium-high heat. Add a small amount of oil.
- Place the meatloaf slices in the hot skillet and sear the first side for 1 to 2 minutes, until browned and crisp around the edges.
- Brush a very thin layer of glaze over the top side of each slice. Flip and cook for another 1 to 2 minutes, allowing the glaze to darken and become sticky.
- Flip once more and briefly sear the glazed side again to caramelize the surface.
- Reduce the heat slightly if the glaze starts browning too quickly. The sugars in the honey or brown sugar can burn if the skillet is too hot.
- Serve hot with extra glaze on the side if desired.
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