Name: Cheesy Dijon-Balsamic Sheet Pan Meatloaf
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 to 10 servings
Ingredients: 3/4 cup breadcrumbs; 1/4 cup milk; 1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for topping; 2 large eggs; 3/4 cup Food Network Kitchen™ Inspirations French Style Dijon Balsamic Vinaigrette; 1/2 cup ketchup; 3 pounds meatloaf mix; 2 cloves garlic, minced; 1 medium onion, grated and excess liquid squeezed out; Kosher salt and freshly ground black pepper; 6 ounces Colby Jack cheese, grated

Directions

Watch how to make this recipe.

Special equipment:

an 18-by-13-inch sheet pan

Position an oven rack in the upper third of the oven and preheat to 375 degrees F.
Mix together the breadcrumbs, milk, parsley, eggs, 1/4 cup of the French Style Dijon Balsamic Vinaigrette and 1/4 cup of the ketchup in a large bowl. Set aside until the breadcrumbs have absorbed the liquid, about 3 minutes.
Add the meatloaf mix, garlic, onion, 1 tablespoon salt and 1/2 teaspoon pepper to the bowl and mix until well combined (take care not to overmix). Transfer the mixture to an 18-by-13-inch sheet pan and press into an even layer covering the entire surface.
Whisk together the remaining 1/2 cup French Style Dijon Balsamic Vinaigrette and 1/4 cup ketchup in a small bowl. Brush the meatloaf with the sauce.
Bake until cooked through, about 20 minutes, then turn the oven to broil. Scatter the cheese over the top and broil, turning the pan periodically for even browning, until the top is caramelized and dark in spots and the cheese is melted, 3 to 4 minutes. Sprinkle with chopped parsley.