Description
This stovetop meatloaf is a juicy and flavorful twist on the classic oven-baked version. Cooked in a skillet with a rich tomato glaze, it’s a quicker alternative while still delivering the same comforting taste.
Ingredients
Units
Scale
For the Meatloaf:
- 1 1/2 lbs ground beef (80/20 for best flavor)
- 1/2 cup breadcrumbs (or crushed crackers)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup milk
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
For the Glaze:
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard (optional)
Instructions
1. Prepare the Meatloaf Mixture
- In a large bowl, combine ground beef, breadcrumbs, chopped onion, garlic, egg, milk, ketchup, Worcestershire sauce, salt, pepper, oregano, and paprika.
- Mix until just combined—do not overmix, or the meatloaf may become tough.
2. Shape and Cook the Meatloaf
- Shape the meat mixture into a loaf shape or oval patty to fit your skillet.
- Heat a large nonstick skillet over medium heat and add a little oil.
- Place the meatloaf in the skillet and sear for 3–4 minutes per side until browned.
3. Simmer and Glaze
- In a small bowl, mix the ketchup, brown sugar, Worcestershire sauce, and mustard (if using).
- Spread half of the glaze over the top of the meatloaf.
- Reduce the heat to low, cover the skillet, and let the meatloaf cook for 25–30 minutes, flipping carefully halfway through.
- Spread the remaining glaze on top and cook uncovered for 5 more minutes until the glaze thickens.
4. Rest and Serve
- Remove from heat and let the meatloaf rest for 5 minutes before slicing.
- Serve with mashed potatoes, green beans, or a side of toasted bread
Notes
If the meatloaf mixture is too wet, add an extra tablespoon of breadcrumbs.
For a smoky twist, use barbecue sauce instead of ketchup in the glaze.
Cooking time may vary slightly based on the thickness of your meatloaf.
A meat thermometer should read 160°F (71°C) for safe doneness.