Cheddar Meatloaf with Brown Sugar Ketchup Glaze
A juicy beef meatloaf mixed with cheddar and cracker crumbs, baked on a sheet pan and finished with a sweet tangy ketchup glaze.
Equipment
- Rimmed Baking Sheet
- Parchment paper
- Large mixing bowl
- Medium skillet
- Instant read thermometer
Ingredients
Main Ingredients
- 2 lb 80 percent lean ground beef
- 1 tbsp olive oil
- 1 medium yellow onion finely diced
- 1 green bell pepper finely diced, optional
- 45 round buttery crackers finely crushed
- 2 large eggs whisked
- 1 cup shredded cheddar cheese freshly shredded
- ½ cup whole milk
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ⅔ cup ketchup for the glaze
- 2 tbsp brown sugar for the glaze
- 1 tsp yellow mustard for the glaze
Instructions
Cooking
- Heat and prep. Set the oven to 350 degrees F and line a baking sheet with parchment paper brushed with a little oil.
- Cook the vegetables. Saute the onion and bell pepper in the olive oil over medium heat for 5 to 7 minutes until soft, then cool them briefly.
- Mix and shape. Stir the crackers, eggs, cheddar, milk, salt, and pepper together, mix in the beef and vegetables by hand, and shape the mixture into a loaf on the pan.
- Bake in two stages. Bake for 30 minutes, spread on the ketchup, brown sugar, and mustard glaze, then bake another 30 minutes until the center reaches 160 degrees F.
- Rest and slice. Let the meatloaf sit for 10 to 15 minutes before cutting thick slices.
Notes
Substitutions: Ground turkey or chicken can replace the beef, and pepper Jack can replace the cheddar.
Tips: Cool the cooked vegetables before mixing and stop mixing once everything is evenly combined.
Storage: Refrigerate leftovers for 3 to 4 days or freeze slices for up to 3 months.