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This meatloaf is made without a pan, so it is crisp on the outside, juicy and tender inside, and topped with a sweet and smoky tomato bacon onion jam. I’m telling you right now, this is the meatloaf recipe to end all meatloaf recipes. This is it, I promise. It is easy and delicious and definitely one to put in your recipe box!

Meatloaf with tomato onion jam on a fork.

One of the reasons this meatloaf is so good, is the texture. Not baking it in a loaf pan, creates a crisp crust and locks in the tender, juiciness of the meatloaf. It takes less than a minute to form it into a loaf and place it onto a baking sheet, and yet that little step makes it so much better!

Meatloaf Ingredients

How to make Meatloaf

This meatloaf recipe is really so easy. Not only does it not require a loaf pan, but it only takes a couple of minutes to assemble it and get it into the oven.

Start by preheating the oven to 350°F.

Whisk the eggs and cream together in a large bowl. Once they are well combined, add the Bread crumbs, green onions, garlic powder, salt, dried basil, dried thyme and dried oregano. Whisk it all together so it is evenly combined.

Let it sit and soak for a few minutes while you prepare the baking sheet by lining it with parchment paper. Make sure there are no dried bits, and make sure the breadcrumbs are nice and soggy. The soaked breadcrumb mixture helps keep the meatloaf tender and…sorry, I have to say it….moist.

Pro Tip: Remove your rings before mixing!! 🙂

Next, crumble the ground pork and ground beef into the bowl. Use your hands to gently (but thoroughly) combine the egg and breadcrumb mixture into the ground meat. Mix until it is well combined, but then stop. Over mixing will cause the meatloaf to be tough and dense. So mix just until it is all well combined and then it will stay tender and light.

How to Make Meatloaf without a Pan

This is such an easy way to make meatloaf. Not to sound like an informercial, but cleanup is a snap with no greasy loaf pan to clean!

Line a baking sheet (with sides, like this one on Amazon) with parchment paper.

Use your hands to form the meatloaf into a brick shape. It doesn’t have to be perfect, just make sure it is consistent. You want it to cook evenly, so make sure it’s fairly symmetrical. It can be a log or brick shape. It should be about 4″x4″x6″.

Place your meatloaf on the parchment paper in the center of the baking sheet. Bake it on 350°F for 50 minutes. While it is baking, make the bacon jam topping.

Below is a picture after it is cooked. This is definitely not the most photogenic dish, but what it lacks in beauty, it makes up for in flavor! As you can see here, mine is not a perfect shape…but it worked! 🙂

Cooked meatloaf without the glaze, sitting on a piece of parchment paper.

Tomato Bacon Onion Jam Topping Ingredients

How to make the Bacon Onion Jam Topping

One of the reasons that this meatloaf is off the charts good, is the bacon onion jam topping. Smoky bacon, sweet caramelized onions and tomatoes simmer together and caramelize to create a super special and crazy delicious topping.

Simply make this topping and let it simmer and reduce on the stovetop while the meatloaf is in the oven cooking. They should be finished about the same time. Then, slather the bacon jam over the top of the meatloaf when you pull it from the oven. Let it rest for 10 minutes and serve!

More of my Favorite Recipes

Short Rib Fettuccine– Over the top decadent and delicious!
Rigatoni with Creamy Mushroom Marsala– A similar, meatless version of the Short Rib Fettuccine, that is insanely good!
Lemon Pesto Pasta– A fresh, light pasta that is so good!
Frosted Brownies with Salted Tahini Buttercream– A rich and decadent dessert- yum.
Chocolate Creamsicle Martini– So good.
Roasted Rainbow Carrots with Toasted Sesame Aioli– This would be so good served as a side with this meatloaf.
Roasted Brussel Sprout Salad with Caesar Dressing– This would also be an amazing side dish!
Thai Fresh Rolls with Peanut Sauce– If you need a fresh and light option next!
Cast Iron Chicken Pot Pie– A one pot chicken pot pie. So easy, so good!

I hope you enjoy my absolute favorite Meatloaf recipe! I would love to hear from you in the comments at the very bottom! Enjoy and thank you for visiting Mollie in Montana~*!

Ingredients

Bacon Onion Jam

1 large onion, sliced into thin half rings
1 cup cherry tomatoes, halved
½ lb bacon, cut into thin pieces
2 tbsp tomato paste
¼ cup apple cider vinegar
¼ cup brown sugar
½ tsp Dijon Mustard
½ tsp pinch red pepper flakes
½ tsp salt

Meatloaf

1 lb Ground Beef
1 lb Ground Pork
2 eggs
½ cup Heavy cream
½ cup Italian breadcrumbs
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
2 green onions, thinly chopped
1 tsp salt

Instructions

Preheat oven to 350℉
Whisk eggs into a large bowl
Add cream
Stir breadcrumbs into the egg and cream mixture, until they are thoroughly combined and no dry spots remain.
Add the garlic powder, dried basil, oregano, thyme, salt and green onions and stir it all together.
Gently crumble the ground pork and ground beef into the breadcrumb mixture.
Remove your rings and roll up your sleeves and use your hands to gently combine everything together. Work it all together just until it is all well combined and then stop. You don't want to over work the meat mixture or it will make a dense and tough meatloaf.
Line a baking sheet with parchment paper and then use your hands to form the meat mixture into a loaf shape. It should be about 4"x4"x6", but it doesn't have to be perfect, just fairly uniform so it cooks evenly. Not using a loaf pan is what makes a nice crisp crust on the meatloaf!
Place it in the preheated 350℉ for 50 minutes. This should be enough time, but if you have a thermometer, you can check it after 50 minutes. The temperature should read at least 150℉. Pull it from the oven and let it rest for 10 minutes. This will allow the internal temperature to raise another 10℉ to 160℉, and also give the juices time to redistribute so it is tender and moist (ew, sorry!).

Bacon Onion Jam

Cook bacon in a skillet on medium until lightly browned but not totally crispy- think medium rare.
Pour off all but about 2Tbsp of bacon grease.
Add onions and continue to cook until onions are translucent- about 5 minutes.
Add tomatoes, and tomato paste and continue to cook for 2 more minutes.
Add apple cider vinegar, brown sugar and chili flakes
Stir everything together and let simmer and reduce on medium low for 20 minutes, stirring occasionally. It is done when it has reduced to a sticky, jammy, caramelized consistency.
When meatloaf comes out of the oven, slather the bacon onion jam on top and let it rest for 10 minutes before serving.
Slice and serve and enjoy!

Notes

Notes:

Instead of using all of the individual spices, you can use 1 Tablespoon Italian seasoning in place of the thyme, oregano, garlic and basil.
Feel Free to use Ground Italian Sausage in place of the ground pork.