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Classic Stovetop Meatloaf

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

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

  1. In a large bowl, combine ground beef, breadcrumbs, chopped onion, garlic, egg, milk, ketchup, Worcestershire sauce, salt, pepper, oregano, and paprika.
  2. Mix until just combined—do not overmix, or the meatloaf may become tough.

2. Shape and Cook the Meatloaf

  1. Shape the meat mixture into a loaf shape or oval patty to fit your skillet.
  2. Heat a large nonstick skillet over medium heat and add a little oil.
  3. Place the meatloaf in the skillet and sear for 3–4 minutes per side until browned.

3. Simmer and Glaze

  1. In a small bowl, mix the ketchup, brown sugar, Worcestershire sauce, and mustard (if using).
  2. Spread half of the glaze over the top of the meatloaf.
  3. Reduce the heat to low, cover the skillet, and let the meatloaf cook for 25–30 minutes, flipping carefully halfway through.
  4. Spread the remaining glaze on top and cook uncovered for 5 more minutes until the glaze thickens.

4. Rest and Serve

 

  1. Remove from heat and let the meatloaf rest for 5 minutes before slicing.
  2. 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.