Prep your aromatics. Finely chop the onion and mince the garlic. Smaller pieces help the loaf hold together and cook evenly.

Make the panade. In a bowl, combine the stuffing mix or breadcrumbs with milk or broth. Let it soak for 3–5 minutes until softened. This step keeps the meatloaf moist.

Mix the meat. In a large bowl, add the ground meat, soaked crumbs, onion, garlic, egg, 1/4 cup ketchup, Worcestershire, 1 teaspoon salt, 1/2 teaspoon pepper, and a pinch of Italian seasoning. Gently mix with your hands or a fork until just combined.

Shape the loaf. Form the mixture into a compact oval or rectangle, about 1 1/2 inches thick. Keep it tight so it holds together, but don’t overwork it.

Preheat the skillet. Heat a large lidded skillet over medium heat and add 1–2 teaspoons oil. You want the pan hot but not smoking.

Brown the loaf. Place the meatloaf in the skillet and cook 3–4 minutes per side, turning carefully to brown all over. Browning adds flavor and helps it keep its shape.

Add a quick steam. Lower the heat to medium-low. Add 2–3 tablespoons water or broth around the loaf (not on top), then cover. Let it cook for 12–15 minutes, checking once or twice to make sure there’s a little moisture in the pan. Add a splash more if needed.

Mix the glaze. Stir together 2–3 tablespoons ketchup, 1 teaspoon mustard, and 1–2 teaspoons brown sugar or maple syrup. Adjust sweetness to taste.

Glaze and finish. Uncover the skillet, brush the glaze over the top and sides, and cook uncovered for another 5–7 minutes. The glaze will thicken and get glossy as the meatloaf finishes.

Check for doneness. Use an instant-read thermometer. Beef should reach 160°F; turkey should reach 165°F in the center.

Rest and slice. Transfer to a cutting board and rest 5–10 minutes. Slice into thick pieces and serve with mashed potatoes, green beans, or a simple salad.