Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tablespoon olive oil
- 1/2 cup whole milk
- 3/4 cup panko breadcrumbs
- 1 large egg
- 1 pound ground beef (80/20)
- 1/2 pound ground pork
- 1 cup grated zucchini (squeezed dry)
- 3/4 cup grated carrot
- 1/2 cup finely grated yellow onion (or minced)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- Glaze: 1/2 cup ketchup, 2 tablespoons tomato paste, 1 1/2 tablespoons apple cider vinegar, 2 tablespoons packed light brown sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika
Do This
- 1) Heat oven to 375°F (190°C). Oil a 10-inch oven-safe skillet.
- 2) Mix milk + panko; rest 5 minutes. Whisk in egg.
- 3) Add meats, grated veggies, herbs, seasonings, and Worcestershire; gently mix just until combined.
- 4) Shape into a loaf right in the skillet.
- 5) Bake 35 minutes.
- 6) Stir glaze; brush on meatloaf; bake 15–20 minutes more to 160°F internal.
- 7) Rest 10 minutes; slice and serve with extra glaze.
Why You’ll Love This Recipe
- Extra tender and sliceable: Grated vegetables and a panko-milk panade keep the loaf moist without falling apart.
- Big comfort-food flavor: A beef/pork blend gives richness, while herbs and garlic keep it bright.
- Skillet convenience: Mix, shape, bake, and serve from one pan (great for weeknights).
- Tangy-sweet glaze: Tomato, vinegar, and brown sugar create that classic sticky top that everyone fights over.
Grocery List
- Produce: zucchini, carrots, yellow onion, garlic, fresh parsley, fresh thyme (optional)
- Dairy: whole milk
- Pantry: olive oil, panko breadcrumbs, egg, ground beef (80/20), ground pork, ketchup, tomato paste, apple cider vinegar, light brown sugar, Dijon mustard, Worcestershire sauce, smoked paprika, kosher salt, black pepper
Full Ingredients
Meatloaf
- 1 tablespoon olive oil (for the skillet)
- 1/2 cup whole milk
- 3/4 cup panko breadcrumbs
- 1 large egg
- 1 pound ground beef (80/20 recommended)
- 1/2 pound ground pork
- 1 cup grated zucchini, lightly packed (about 1 medium zucchini), squeezed dry in a clean towel
- 3/4 cup grated carrot, lightly packed (about 2 medium carrots)
- 1/2 cup finely grated yellow onion (or very finely minced)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce
Garden-Veg Tomato Glaze
- 1/2 cup ketchup
- 2 tablespoons tomato paste
- 1 1/2 tablespoons apple cider vinegar
- 2 tablespoons packed light brown sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Pinch of kosher salt (about 1/8 teaspoon)
Optional for Serving
- Extra chopped parsley
- Mashed potatoes, buttered noodles, or roasted vegetables
Step-by-Step Instructions
Step 1: Preheat the oven and prep the skillet
Arrange a rack in the center of the oven and preheat to 375°F (190°C). Lightly brush a 10-inch oven-safe skillet (cast iron works beautifully) with 1 tablespoon olive oil, coating the bottom and sides.
If your skillet is smaller than 10 inches, the loaf will be thicker and may need a few extra minutes to reach temperature.
Step 2: Make the panade for a tender, sliceable loaf
In a large mixing bowl, combine 1/2 cup whole milk and 3/4 cup panko. Stir and let sit for 5 minutes so the crumbs absorb the milk.
Whisk in 1 large egg until evenly combined. This mixture helps keep the meatloaf moist and cohesive.
Step 3: Prep and drain the vegetables
Grate the zucchini, then wrap it in a clean kitchen towel (or several paper towels) and squeeze firmly over the sink to remove excess moisture. Measure 1 cup after squeezing.
Grate the carrot and onion (or mince the onion very finely). Mince the garlic and chop the parsley. Keeping the vegetables fine helps the loaf slice neatly and cook evenly.
Step 4: Mix the meatloaf gently (do not overwork)
Add to the bowl: 1 pound ground beef, 1/2 pound ground pork, the squeezed zucchini, carrot, onion, garlic, parsley, thyme, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon Worcestershire sauce.
Using clean hands, gently mix just until everything is evenly distributed. Stop as soon as it comes together; overmixing can make meatloaf dense.
Step 5: Shape and bake the meatloaf
Transfer the mixture into the oiled skillet and shape it into a compact loaf (about 8 inches long and 4 inches wide), leaving a little space around the edges so heat can circulate.
Bake at 375°F for 35 minutes.
Step 6: Mix the glaze and brush it on
While the meatloaf bakes, stir together the glaze in a small bowl: 1/2 cup ketchup, 2 tablespoons tomato paste, 1 1/2 tablespoons apple cider vinegar, 2 tablespoons light brown sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and a pinch of salt.
After 35 minutes, carefully remove the skillet from the oven and brush a generous layer of glaze over the top (use about all of it for a thick, glossy finish). Return to the oven and bake for 15 to 20 minutes more, until the center reaches an internal temperature of 160°F (71°C).
Step 7: Rest, slice, and serve
Remove the skillet from the oven and let the meatloaf rest for 10 minutes. This helps the juices redistribute and makes cleaner slices.
Slice into 6 thick slices and serve warm. Sprinkle with a little extra parsley if you like. If you want the glaze extra sticky, spoon any glaze and pan juices from the skillet over the slices.
Pro Tips
- Squeeze the zucchini well: This is the difference between a perfectly sliceable loaf and a soft, steamy one.
- Use a thermometer: Pull at 160°F in the center for safe, juicy meatloaf.
- Mix lightly: Overworking ground meat tightens the proteins and can turn meatloaf tough.
- Shape with space around it: Leaving a gap between loaf and skillet edge helps it roast instead of steam.
- For a deeper crust: Bake as directed, then broil on high for 1 to 2 minutes at the end (watch closely so the glaze doesn’t burn).
Variations
- Spicy-sweet glaze: Add 1 tablespoon sriracha (or 1/4 teaspoon cayenne) to the glaze and reduce brown sugar to 1 tablespoon.
- Italian herb skillet meatloaf: Swap thyme for 1 teaspoon Italian seasoning and add 1/4 cup grated Parmesan to the meat mixture.
- Turkey version: Use 1 1/2 pounds ground turkey (93% lean). Add 1 tablespoon olive oil to the meat mixture for richness and still cook to 165°F (74°C).
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.
Freeze: Wrap individual slices tightly and freeze up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm slices in a 325°F oven for 12 to 15 minutes (covered with foil), or microwave in short bursts until hot. Add a little extra ketchup or a spoonful of water on top to keep the glaze from drying out.
Make-ahead: Mix and shape the loaf in the skillet, cover tightly, and refrigerate up to 24 hours. Bake as directed, adding 3 to 5 minutes if it goes into the oven very cold.
Nutrition (per serving)
Approximate (based on 6 servings): 435 calories, 30 g protein, 26 g fat, 20 g carbohydrates, 3 g fiber, 11 g sugar, 860 mg sodium.
