Ingredients
Units
Scale
- 1/4 cup ketchup
- 2 tablespoons balsamic vinegar
- 1 small onion, grated
- 2 large egg yolks
- 2 garlic cloves, minced, or 1/4 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped, or 2 teaspoons dried parsley
- 1 teaspoon grapeseed oil
- 12–ounces ground beef, 93/7
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Whisk 2 tablespoons balsamic vinegar and 1/4 cup ketchup in a small bowl; set aside.
- Combine panko, grated onion and garlic, parsley, egg yolk, and pepper in medium bowl. Add ground beef (or plant-protein alternative) and gently knead with your hands until just combined. Shape mixture into rough 5- by 3-inch loaf of even thickness (see picture).
- Heat oil in an 8- or 10-inch oven-safe nonstick skillet over medium heat until just smoking. Gently add meatloaf and cook on first side until well browned, 2 to 3 minutes. Carefully flip meatloaf. If some starts to break apart, simply reform the meatloaf carefully with the spatula, and transfer skillet to oven. Bake for 10 minutes.
- Remove skillet from oven. Being careful of hot skillet handle, brush top and sides of meatloaf with balsamic mixture. Return skillet to oven and continue to bake until meatloaf registers 160 degrees, 5 to 10 minutes. Transfer meatloaf to plate and let rest for 5 minutes. Serve with your favorite side of potatoes and roasted green beans.
- Prep Time: 5
- Cook Time: 25
- Category: Dinner