Sheet Pan Beef Brisket Meatloaf
Cooking spray
½ cup whole milk
3 cloves garlic, minced
2 large eggs, beaten
2 tbsp. Italian seasoning
3 ½ tsp. kosher salt
3 tbsp. Worcestershire sauce, divided
1 cup Panko breadcrumbs
4 oz. grated Parmesan cheese
¾ cup finely chopped yellow onion
3 lbs. Ground Beef Brisket
¾ cup ketchup
1 tbsp. yellow mustard
1 tbsp. chopped chives
Preheat oven to 350-degrees F. Lightly coat a 9 x 13-inch baking sheet with cooking spray, and line with parchment paper, set aside.
In a large bowl, stir together milk, garlic, eggs, Italian seasoning, kosher salt, and 2 tablespoons of the Worcestershire sauce until combined. Stir in Panko, Parmesan, onion and ground beef brisket until combined.
Transfer meatloaf mixture to prepared baking sheet; press into an even layer.
Stir together ketchup and remaining 1 tablespoon Worcestershire sauce in a small bowl until combined; evenly spread over meatloaf mixture.
Bake in preheated oven until a meat thermometer inserted into center registers 160-degrees, 45-55 minutes. Without removing meatloaf from oven, increase oven temperature to broil. Cook until glaze just starts to caramelize, 3-5 minutes. Remove from oven. Carefully pour the fat from baking sheet. Let meatloaf stand 5 minutes before serving. Garnish with chives if desired.
