Top Stove Meat Loaf

Meatloaf without the oven? You bet.

Ground chicken gets mixed with breadcrumbs, tomato soup, onions, and egg whites, shaped into two loaves, and browned right in a skillet.

After a covered simmer, the remaining tomato soup goes in with a touch of mustard to build a tangy, saucy gravy around the loaves.

Slap some cheese on top for the last few minutes and you’ve got a lighter, quicker meatloaf that still hits every comfort food note.

Pro Tips

• Shape the loaves firmly. Ground chicken is softer than beef, so pack them tight. Loose loaves will fall apart in the pan.
• Brown both sides before covering. That sear adds flavor and structure that holds the loaves together during the simmer.
• Don’t lift the lid too often. The steam does the cooking. Every peek lets heat escape and adds time.

Variations

• Use ground turkey as a swap if you prefer darker meat flavor.
• Add diced bell pepper to the mix for color and a little crunch.
• Try sharp cheddar instead of American for a bolder, tangier melt.