Skillet Meatloaves Recipes

MINI SKILLET MEATLOAVES

Steps:

• Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.
• Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.
• Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
• Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.

SKILLET MEATLOAVES

Steps:

• Combine beef, onion, garlic, oats, half the carrots, 2 tablespoons tomato paste, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Form mixture into 4 patties. In a large skillet, heat 1 tablespoon oil over medium-high. In 2 batches, cook patties until cooked through, about 6 minutes per side. Transfer to a plate and loosely tent with foil.
• Add flour to skillet and cook, stirring, 1 minute. Add broth and cook, stirring, until sauce thickens, 3 minutes. Stir in remaining tablespoon tomato paste and season with salt and pepper. Toss lettuce, cucumber, and remaining carrots with lemon juice and remaining 2 tablespoons oil. Serve salad with meatloaves and sauce.

STOVETOP MEAT LOAVES

Steps:

• In a small bowl, combine the milk, oats, onion and salt. Crumble beef over mixture and mix well. Shape into 2 loaves. , In a small nonstick skillet, brown loaves on all sides; drain. Combine the cornstarch, tomato sauce and water until smooth. Pour over meat loaves. Bring to a boil. Reduce heat to medium-low; cover and cook until meat is no longer pink, 15-20 minutes.

INDIVIDUAL MEAT LOAVES

Steps:

• Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
• Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

SKILLET MEAT LOAF

Steps:

• In a large bowl, combine the first six ingredients. Add saltines, onion, celery and carrot. Add beef and mix well. Pat into a 10-in. nonstick skillet. Top with ketchup and mustard if desired. , Cover and cook over medium heat for 8 minutes. Reduce heat to low; cover and cook until meat is no longer pink and a thermometer reads 160°, 15-20 minutes longer. Drain. Let stand a few minutes before serving.

SKILLET MEATLOAF

Steps:

• In a large bowl, mix together 1/4 cup of the tomato soup, ground beef, bread crumbs, egg, onion, salt and pepper using your hands. Shape firmly into two loaves.
• Heat a large deep skillet over medium-high heat. Brown the meatloaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until meat is cooked through.
• Spoon the fat from the skillet, and stir in the remaining soup, water, and mustard. Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.

MINI MEAT LOAF SHEET-PAN MEAL

Steps:

• Preheat oven to 425°. In a large bowl, combine eggs, tomato juice, oats, onion and salt. Add beef; mix lightly but thoroughly. Shape into six 4x2-1/2-in. loaves; place on a sheet pan or large shallow roasting pan. Combine ketchup, brown sugar, mustard and nutmeg; brush over loaves. , Combine potatoes with 2 tablespoons oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan in a single layer. Bake 25 minutes., Combine asparagus with remaining 1 tablespoon oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan. Bake until a thermometer inserted into meat loaves reads 160° and vegetables are tender, 15-20 minutes. Let stand 5-10 minutes before serving.

SKILLET MEATLOAF

Steps:

• In a large bowl, mix together 1/4 cup of the tomato soup, ground beef, bread crumbs, egg, onion, salt and pepper using your hands.
• Shape firmly into two loaves.
• Heat a large deep skillet over medium-high heat.
• Brown the meatloaves in the hot skillet, then reduce heat to medium and cover with a lid.
• Simmer for about 25 minutes, or until meat is cooked through.
• Spoon the fat from the skillet, and stir in the remaining soup, water, and mustard.
• Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.

SKILLET MINI MEATLOAVES

Steps:

• Crumble meat into a large bowl.
• Peel and finely chop the onion and add it to the bowl.
• Add the egg, beat it slightly.
• Add the bread crumbs, milk and Parmesan cheese; mix all together with your hands.
• Tear the parsley (if using) into smaller pieces with your fingers, then add them and the remaining ingredients, except for tomato sauce, and mix again with your hands.
• Heat a 12 inch nonstick skillet that has a lid over medium high heat.
• Meanwhile, form the meat mixture into 6 patties no more than 1 inch thick.
• Place in the hot skillet and cook until the meat is browned and cooked through, 4-6 minutes on each side.
• Pour the tomato sauce evenly over the patties and cover the skillet, reducing heat to medium low.
• Continue to cook for 1 minute to heat the tomato sauce through.
• Remove from the heat and serve.

MINI SKILLET MEATLOAVES

Steps:

• Mix the breadcrubms, milk, parsley, egg, Worcestershire sauce, onion,chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 4" oval loaves.
• Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.
• Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
• Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook ovr high heat, stirring, until thick, 3 to 5 minutes. Serve meatloaves with the hot glaze.