Description
Stovetop Meatloaf brings comfort right to your dinner table without heating up the entire kitchen. Lean ground beef mixed with herbs and breadcrumbs cooks quickly in a skillet, delivering a classic meal faster than traditional oven methods.
Ingredients
Scale
Proteins:
- 1 lb lean ground beef (80/20)
- 12 large eggs
Dry Ingredients:
- 1 cup plain or Italian-seasoned breadcrumbs
Aromatics and Seasonings:
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- ½ cup ketchup
- Salt
- Pepper
Instructions
- Grab a sharp knife and finely dice 1 medium onion into uniform small pieces. Mince 3 garlic cloves until they’re extremely fine.
- Warm 2 tablespoons olive oil in a 12-inch skillet over medium heat (350°F). Sauté onions for 4-5 minutes until translucent, then add garlic and cook for 60 seconds.
- Grab a large mixing bowl and add 1 pound lean ground beef, sautéed onion-garlic mixture, 1 cup breadcrumbs, 2 large eggs, ¼ cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon black pepper.
- Use your hands to gently combine ingredients until just mixed. Avoid overworking the meat mixture, which can make your meatloaf tough.
- Shape the meat mixture into a compact 8-inch long loaf on a clean cutting board, ensuring even thickness throughout.
- Return the same skillet to medium heat (350°F). Add 1 tablespoon oil and carefully transfer the meatloaf into the pan.
- Cook the meatloaf for 10-12 minutes on the first side until a golden-brown crust forms. Carefully flip using two spatulas.
- Brown the second side for another 10-12 minutes. Brush ¼ cup reserved ketchup evenly across the top surface.
- Reduce heat to low (250°F), cover the skillet with a tight-fitting lid, and simmer for 25-30 minutes until internal temperature reaches 160°F.
- Remove from heat and let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.
Notes
- Sautéing the onions and garlic beforehand adds deep, rich flavor that raw onions can’t match.
- Mixing the meat gently prevents tough, dense meatloaf – handle the mixture just enough to combine ingredients.
- For gluten-free adaptation, swap regular breadcrumbs with almond flour or gluten-free breadcrumbs.
- Using a meat thermometer ensures your meatloaf reaches safe internal temperature without overcooking and drying out.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Pan-Fried
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 215 mg