Skillet Meat Loaf
Submitted by lorrainelan
Stovetop meatloaf shaped right in the skillet and simmered in spaghetti sauce with kidney beans. No oven needed for this hearty, old-school comfort dinner that feeds six.
YIELD
6 servingsPREP
25 minCOOK
25 minREADY
50 minNo oven? No problem. This meatloaf cooks entirely on the stovetop.
Ground beef gets mixed with oats, egg, milk, and minced onion, then shaped into a loaf right inside a 10-inch skillet.
A brush of Kitchen Bouquet gives the top that classic browned look, and spaghetti sauce mixed with kidney beans gets poured around the sides.
Twenty-five minutes of simmering uncovered and you’ve got meatloaf with a built-in side of saucy beans.
Kitchen Tips
- Shape the loaf so it doesn’t touch the sides of the skillet. The sauce needs room to flow around it
- Quick-cooking oats work as the binder here. They absorb moisture and keep the loaf from falling apart
- Kitchen Bouquet is just for color. If you don’t have it, a thin brush of Worcestershire or ketchup on top works too
- Simmer uncovered so the sauce thickens as it cooks. Covering will steam the loaf instead of letting it set
Ingredients
Directions
In a large bowl, completely mix together ground beef, onion, milk, egg, oats, salt and pepper.
Mound mixture into a 10-inch skillet, and shape into a loaf.
Brush top lightly with kitchen bouquet.
In a small bowl, combine spaghetti sauce and kidney beans with liquid.
Pour sauce over meat loaf, and simmer uncovered on top of stove 20 to 25 minutes for until done.
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