Skillet Meatloaf Recipes

MINI SKILLET MEATLOAVES

Steps:

• Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.
• Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.
• Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
• Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.

THE BEST MEATLOAF

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

STOVETOP MEAT LOAVES

Steps:

• In a small bowl, combine the milk, oats, onion and salt. Crumble beef over mixture and mix well. Shape into 2 loaves. , In a small nonstick skillet, brown loaves on all sides; drain. Combine the cornstarch, tomato sauce and water until smooth. Pour over meat loaves. Bring to a boil. Reduce heat to medium-low; cover and cook until meat is no longer pink, 15-20 minutes.

SKILLET MEAT LOAF

Steps:

• In a large bowl, combine the first six ingredients. Add saltines, onion, celery and carrot. Add beef and mix well. Pat into a 10-in. nonstick skillet. Top with ketchup and mustard if desired. , Cover and cook over medium heat for 8 minutes. Reduce heat to low; cover and cook until meat is no longer pink and a thermometer reads 160°, 15-20 minutes longer. Drain. Let stand a few minutes before serving.

BEHOLD, THE AMAZING SKILLET MEATLOAF!

Steps:

• Beat eggs in a large mixing bowl.
• Add ketchup, mustard, Worcestershire sauce, and black pepper.
• Mix well.
• Stir in oats, green pepper and onion.
• Crumble ground beef into bowl.
• Wash your hands thoroughly, then plunge them right inches.
• Once you've got it mixed really well, pat it into a 10-inch non-stick skillet.
• Cover the skillet, and cook over medium heat for 8 minutes.
• Turn the heat down to low, and continue to cook, covered, for 15 to 20 minutes.
• Meatloaf is done when no longer pink inside, juices run clear, and a meat thermometer inserted into the center reads 160 degrees Fahrenheit.

SKILLET MEATLOAF

Steps:

• In a large bowl, mix together 1/4 cup of the tomato soup, ground beef, bread crumbs, egg, onion, salt and pepper using your hands. Shape firmly into two loaves.
• Heat a large deep skillet over medium-high heat. Brown the meatloaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until meat is cooked through.
• Spoon the fat from the skillet, and stir in the remaining soup, water, and mustard. Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.

SKILLET MEATLOAF DINNER

Steps:

• Note: I microwave the potatoes whole til they are approximately 1/2 to 3/4 done to assure they are cooked when meal is completed; Then I cut them into wedges and place on top of meatloaf.
• Dissolve bouillon in water; mix 1/4 cup of the bouillon and the remaining ingredients except potatoes, cheese and mushrooms.
• Pat mixture in 9" skillet to within 1" of edge.
• Pour remaining bouillon around edge.
• Place potato wedges on meatloaf in spoke fashion.
• Cover and cook over low heat until potatoes are tender, 30 to 40 minutes.
• Arrange cheese on potatoes; sprinkle with mushrooms.
• Cover and cook until cheese is melted, 2 to 3 minute Sprinkle with snipped parsley if desired.

SKILLET MEATLOAVES

Steps:

• Combine beef, onion, garlic, oats, half the carrots, 2 tablespoons tomato paste, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Form mixture into 4 patties. In a large skillet, heat 1 tablespoon oil over medium-high. In 2 batches, cook patties until cooked through, about 6 minutes per side. Transfer to a plate and loosely tent with foil.
• Add flour to skillet and cook, stirring, 1 minute. Add broth and cook, stirring, until sauce thickens, 3 minutes. Stir in remaining tablespoon tomato paste and season with salt and pepper. Toss lettuce, cucumber, and remaining carrots with lemon juice and remaining 2 tablespoons oil. Serve salad with meatloaves and sauce.