Skillet Meatloaf Food

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.

ETHAN'S "HUNGRY MAN'S CAST IRON" MEATLOAF

Steps:

• Place a large cast iron skillet in the oven. Preheat oven to 375 degrees F (190 degrees C).
• Combine ground beef, Italian bread crumbs, noodle soup mix, 1/2 the tomato sauce, eggs, onion, ketchup, cracker crumbs, 1 tablespoon Worcestershire sauce, barbeque sauce, steak sauce, salt, 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder in a large bowl; mix well.
• Mix remaining tomato sauce, 1 tablespoon Worcestershire sauce, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and cayenne pepper in a small bowl until topping is smooth.
• Remove skillet from the oven. Place ground beef mixture in skillet, smoothing the top. Spread topping over beef.
• Bake in the preheated oven until beef is mostly cooked through, about 1 hour 30 minutes. Remove from oven and drain off grease. Return to the oven and continue cooking until meatloaf juices run clear and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 1 hour more.
• Remove meatloaf from oven and allow to cool for 15 minutes before serving.

MEATLOAF PATTIES

Steps:

• Mix egg, bread crumbs, salt, and black pepper together in a large bowl. Break ground beef into small pieces and add to the bowl; mix well with your hands until beef is evenly moistened. Shape the beef mixture into four patties.
• Heat a skillet over medium heat. Cook patties in hot skillet until completely browned, 2 to 3 minutes per side; remove to a platter and drain grease from skillet.
• Return skillet to medium heat. Stir tomato sauce, green onions, brown sugar, Worcestershire sauce, and yellow mustard together in the skillet. Gently lie the patties into the sauce; bring liquid to a boil, reduce heat to medium-low, and simmer until the patties are very firm, hot, and grey in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

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.

RACH'S SKILLET MEATLOAF WITH RAINBOW CHARD SALAD

Steps:

• For the meatloaf, heat oven to 375˚F and brush or rub a 10-inch cast-iron skillet with oil
• Combine ground meat with salt, pepper, onion, garlic, ginger (Rach uses her multi-grater to grate the onion, garlic and ginger directly into the bowl), soy, Worcestershire and eggs
• Begin with 1 cup of oats or panko added to the mixture, and add more if mixture is too wet
• Fill pan and form an even, smooth top for meatloaf
• Bake until meatloaf registers 140˚F on a thermometer, about 25 minutes
• Pull from oven, add sauce and bake 5-10 minutes more or to 160˚F on thermometer
• For the sauce, in a small bowl, combine ketchup, gochujang and sesame oil
• Top the prepared meatloaf with scallions or chives to serve
• Cut in wedges and serve directly from the pan
• For the salad, heat a large pot of water to boil, and season water with salt
• Stem chard and boil the stems 3 minutes, remove, cold shock, dry and chop into 1 inch pieces
• Add greens to water, 30 seconds, then cold shock in ice water, dry and coarsely chop or shred into 1 ½-inch-wide ribbons
• Whisk up soy sauce, juice of 1 lime, sesame oil, sugar and garlic
• Add the greens, sesame seeds and scallions, then toss and serve

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.

OLD-FASHIONED MEATLOAF RECIPE

Steps:

• Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.
• Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.
• Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.
• Note: For testing purposes only, we used Tony Chachere's Original Creole Seasoning and Cavender's All Purpose Greek Seasoning.

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.

CAST-IRON SKILLET MEATLOAF

Steps:

• Place an 8" cast-iron skillet in oven, and preheat oven to 350℉.
• Place all ingredients in a large bowl and mix to combine. Your hands will work best!
• Remove cast-iron skillet from oven and carefully place meat mixture into skillet. Press down so it fills the skillet evenly. Bake for 15 minutes.
• Prepare the glaze by mixing ketchup and mustard together in a small bowl. After meatloaf has cooked for 15 minutes, spread glaze on top of meatloaf with spatula or brush and bake for an additional 5 minutes.
• Cut into 6-8 wedges and enjoy!

BEHOLD, THE AMAZING SKILLET MEATLOAF!

Steps:

• Beat eggs in a large mixing bowl.
• Add ketchup, mustard, Worcestershire sauce, and black pepper.
• Mix well.
• Stir in oats, green pepper and onion.
• Crumble ground beef into bowl.
• Wash your hands thoroughly, then plunge them right inches.
• Once you've got it mixed really well, pat it into a 10-inch non-stick skillet.
• Cover the skillet, and cook over medium heat for 8 minutes.
• Turn the heat down to low, and continue to cook, covered, for 15 to 20 minutes.
• Meatloaf is done when no longer pink inside, juices run clear, and a meat thermometer inserted into the center reads 160 degrees Fahrenheit.

SKILLET MEATLOAF DINNER

Steps:

• Note: I microwave the potatoes whole til they are approximately 1/2 to 3/4 done to assure they are cooked when meal is completed; Then I cut them into wedges and place on top of meatloaf.
• Dissolve bouillon in water; mix 1/4 cup of the bouillon and the remaining ingredients except potatoes, cheese and mushrooms.
• Pat mixture in 9" skillet to within 1" of edge.
• Pour remaining bouillon around edge.
• Place potato wedges on meatloaf in spoke fashion.
• Cover and cook over low heat until potatoes are tender, 30 to 40 minutes.
• Arrange cheese on potatoes; sprinkle with mushrooms.
• Cover and cook until cheese is melted, 2 to 3 minute Sprinkle with snipped parsley if desired.

OLD FASHIONED SKILLET MEATLOAF

Steps:

• 1. Preheat oven to 350 degrees. 2. In a large bowl whisk the eggs. Add the onion, salt, pepper, 1 cup ketchup and the Worcestershire sauce to the eggs stir until blended. Add the ground beef and the oats mix well using a wooden spoon or your hands ( I used my hands). 3. Dump mixture into a 10in. cast iron skillet, press to shape. If you don't have a cast iron skillet, you can follow the same instructions for a bread pan. Bake for one hour, remove from oven, spread on the topping and bake for 25 more minutes or until the center reaches 160 degrees.

KETO CAST IRON SKILLET MEATLOAF

Steps:

• Preheat your oven to 350˚F
• Combine all meatloaf ingredients together in a large mixing bowl
• Mix well with your hands (gotta get dirty!)
• Spread the mixture evenly into the bottom of a 10" cast iron skillet; place into the oven
• Cook for 45 minutes or until meatloaf is browned and done inside
• While this is cooking, mix the two topping ingredients together
• Spread the topping on and place back into the oven for 5 minutes
• Remove, cut, and serve!

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.

MEATLOAF

Steps:

• Preheat oven to 400.
• Put ground beef in a large bowl.
• Crush crackers into bowl.
• Mix with hands until well combined.
• Add onions, garlic, salt, pepper and egg.
• Mix with hands until well combined.
• Form into a loaf and place on skillet and put in oven for 1 hour.

EASY SKILLET MEATLOAF

Steps:

• Preheat the oven to 325 degrees.
• In a large bowl, combine the ground sirloin, barbecue sauce, bread crumbs, eggs, onion, pepper and salt. Mix well.
• Spray an 8" cast iron skillet with cooking spray.
• Press the beef mixture into the prepared skillet.
• Using the barbecue sauce, make "spokes" on the top of the meat.
• Sprinkle brown sugar over the top of the meat.
• Bake for 50 minutes or until it is cooked through (160 degrees internal temperature).
• Serve warm.

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.