Stovetop Meatloaf
Ditch the oven and discover the incredible convenience and rich flavor of this Stovetop Meatloaf. This fuss-free recipe delivers a wonderfully tender and savory meatloaf, perfectly browned on the outside and simmered to juicy perfection right on your stovetop. It's an ideal weeknight meal solution that doesn't compromise on classic comfort.
Prep Time
15 minutes
Cook Time
30-35 minutes
Total Time
45-50 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Unbelievably quick and convenient, skipping the oven for a faster cook time.
- Delivers all the classic, comforting flavors of traditional meatloaf with less fuss.
- Creates a beautifully tender and juicy loaf with a savory, caramelized crust from stovetop searing.
- Perfect for busy weeknights, offering a hearty and satisfying family meal.
- Versatile and easy to adapt with different seasonings or sauces.
Ingredients
- 500 grams (1 pound) lean ground beef (80/20 blend recommended for flavor)
- 80 grams (1/2 cup) plain breadcrumbs
- 1 large egg, lightly beaten
- 60 milliliters (1/4 cup) ketchup, plus extra for topping
- 1 small onion, finely diced (about 100 grams)
- 5 milliliters (1 teaspoon) garlic powder
- 5 milliliters (1 teaspoon) fine sea salt
- 2.5 milliliters (1/2 teaspoon) freshly ground black pepper
- 15 milliliters (1 tablespoon) olive oil or vegetable oil for sautéing
Instructions
- Prepare your workstation by gathering all specified ingredients and essential kitchen tools, including a large, heavy-bottomed skillet or cast iron pan that has a lid. This ensures a smooth and efficient cooking process.
- In the large skillet, heat 15 milliliters (1 tablespoon) of olive oil over medium heat. Once the oil shimmers, add the finely diced onion. Sauté the onions gently for approximately 3-5 minutes, stirring occasionally, until they become translucent and softened, releasing their aromatic sweetness. Allow them to cool slightly before adding to the meat mixture.
- In a spacious mixing bowl, combine the 500 grams (1 pound) of ground beef, 80 grams (1/2 cup) of breadcrumbs, the lightly beaten large egg, 60 milliliters (1/4 cup) of ketchup, the cooled sautéed onions, 5 milliliters (1 teaspoon) of garlic powder, 5 milliliters (1 teaspoon) of fine sea salt, and 2.5 milliliters (1/2 teaspoon) of freshly ground black pepper. Use your hands to mix the ingredients gently but thoroughly, taking care not to overmix, as this can result in a tough meatloaf.
- Form the seasoned meat mixture into an oval or rectangular loaf shape, roughly 2.5-3 cm (1 inch) thick in the center. Carefully place this formed loaf directly into the same skillet you used for the onions (wiped clean if there's excess oil or onion bits, or just use as is for extra flavor). Increase the heat slightly to medium-high and sear the meatloaf for 5-7 minutes until a deep golden-brown crust forms on the bottom. This browning step is crucial for developing rich flavor and texture.
- Using a wide spatula, very carefully and gently flip the meatloaf to brown the other side. Once flipped, generously drizzle an additional amount of ketchup over the top surface of the meatloaf. Reduce the heat to low, cover the skillet tightly with its lid, and allow the meatloaf to simmer for 20-25 minutes. It is cooked through when an internal temperature thermometer inserted into the thickest part reads 70°C (160°F).
- Once the meatloaf has reached its safe internal temperature, remove the skillet from the heat, keeping it covered. Let the meatloaf rest undisturbed for at least 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful slice.
Tools You’ll Need
- Large mixing bowl
- Large, heavy-bottomed skillet with a lid (cast iron recommended)
- Spatula (preferably wide)
- Measuring cups and spoons
- Sharp knife for dicing
- Cutting board
- Instant-read meat thermometer (optional, but highly recommended)
Essential Success Tips
- Choose the right ground beef: An 80/20 lean-to-fat ratio is ideal for meatloaf, providing enough fat for flavor and moisture without making it greasy. Leaner beef can result in a drier loaf.
- Don't overmix: Overworking the meat mixture can lead to a dense, tough meatloaf. Mix just until all ingredients are combined.
- Get a good sear: Browning the meatloaf on both sides before simmering locks in flavor and creates a delicious crust. Don't rush this step.
- Use a tight-fitting lid: A good seal is essential for simmering, trapping steam to ensure the meatloaf cooks evenly and stays moist.
- Rest the meatloaf: Allowing the meatloaf to rest for a few minutes after cooking is crucial. It helps the juices redistribute, resulting in a more tender and flavorful slice that holds together better.
Professional Cooking Secrets
- For an extra layer of savory depth, caramelize the onions slightly longer until they turn a rich golden-brown before adding them to the mix.
- Enhance the topping: Instead of just ketchup, create a quick glaze by mixing ketchup with a splash of Worcestershire sauce, a hint of brown sugar, and a dash of apple cider vinegar before drizzling over the loaf.
- Add a touch of umami: A teaspoon of Dijon mustard or a tablespoon of finely grated Parmesan cheese to the meat mixture can elevate the flavor profile significantly.
Notes
- Storage: Leftover stovetop meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats well in a skillet over low heat or in the microwave.
- Variations: Feel free to experiment with herbs like dried thyme or oregano, or add a pinch of smoked paprika for a different flavor dimension.
- Serving Suggestion: This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a simple green salad.
Frequently Asked Questions
Can I use ground turkey instead of ground beef?
Yes, you can substitute ground turkey for ground beef. However, ground turkey is often leaner, so you might consider adding a tablespoon of olive oil or butter to the mixture to maintain moisture, and keep an eye on the cooking time as it may cook slightly faster.
How do I know if my stovetop meatloaf is cooked through without a thermometer?
While a thermometer is the most reliable way, you can also gently press the center of the loaf; if the juices run clear, it's likely cooked. You could also make a small incision in the thickest part to check for pinkness, though this releases juices.
Can I prepare the meatloaf mixture ahead of time?
Absolutely! You can mix the ingredients and form the loaf up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to cook, proceed with the sautéing and cooking steps directly from the refrigerator.
Nutrition Facts (Per Serving)
Calories: 420, Protein: 35g, Fat: 22g, Carbs: 20g, Sodium: 850mg. (Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.)
Allergy Information
Contains eggs and gluten (from breadcrumbs). For a gluten-free version, use gluten-free breadcrumbs. Ensure ketchup is gluten-free if necessary. This recipe is naturally dairy-free unless cheese is added as an optional ingredient.
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