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Skillet-seared slices of glazed homemade meatloaf on a white platter, topped with fresh parsley.
Cole

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.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 3 hours
Course: Main Course
Ingredients Method

Ingredients
  

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

Method
 

Instructions
    Bake the Meatloaf
    1. Preheat the oven to 350°F.
    2. In a large mixing bowl, combine the ground beef, eggs, breadcrumbs, milk, diced onion, Worcestershire sauce, salt, pepper, and minced garlic.
    3. Mix everything just until combined. Do not overwork the meat mixture, or the finished meatloaf can become dense and tough.
    4. Shape the mixture into a free-form loaf on a sheet pan or in a shallow baking dish.
    5. In a small bowl, stir together the ketchup, mustard, honey or brown sugar, Worcestershire sauce, and apple cider vinegar.
    6. Brush a thin layer of glaze over the top of the meatloaf. Reserve the remaining glaze for the skillet-searing step.
    7. 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.
    8. 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
    1. Slice the cold meatloaf into thick pieces, about ¾-inch to 1-inch thick. Thick slices are less likely to break apart while flipping.
    2. Heat a cast-iron skillet or other heavy skillet over medium to medium-high heat. Add a small amount of oil.
    3. 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.
    4. 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.
    5. Flip once more and briefly sear the glazed side again to caramelize the surface.
    6. 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.
    7. Serve hot with extra glaze on the side if desired.