One Pot Dinner Recipe

A full meatloaf dinner, meat and vegetables included, cooked entirely in a covered skillet on the stovetop. No oven preheating, no separate pots. The ground beef loaf sits on a bed of chopped onion with sliced potatoes and carrots arranged around it, and everything steams together under a lid for an hour.

Shaping the loaf in a bowl and inverting it onto the onion is a neat trick. The bowl gives you a uniform dome shape that cooks evenly from all sides. The onion layer underneath caramelizes in the oil and creates a savory base that flavors both the meat and the vegetables.

Flipping the loaf halfway through lets both sides develop a seared crust from the hot pan. Stirring the vegetables at the same time ensures they cook evenly and don’t stick.

Pro Tips

• Keep the heat at medium. Too high and the bottom of the loaf burns before the center cooks through. Low and slow is the way.
• Add a splash of water if the pan looks dry after 30 minutes. The steam is what cooks everything evenly under the lid.
• Slice the potatoes about ¼ inch thick so they cook through in the same time as the meatloaf.

Variations

• Spread ketchup or barbecue sauce over the loaf when you flip it for a glazed meatloaf finish.
• Add a sliced green bell pepper with the potatoes for extra color and flavor.
• Use ground turkey instead of beef for a leaner version.