SKILLET MEATLOAF
A very easy to prepare meatloaf that is always very juicy and flavorful.
Provided by TJ Johnson
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 55m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 14.4 g, Cholesterol 106 mg, Fat 16.9 g, Fiber 0.8 g, Protein 24.5 g, SaturatedFat 6.7 g, Sodium 870.9 mg, Sugar 4.6 g
BEST EVER MEATLOAF WITH BROWN GRAVY
This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.
Provided by MARBALET
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
- Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
- While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 12.8 g, Cholesterol 132.6 mg, Fat 33.7 g, Fiber 0.8 g, Protein 22.9 g, SaturatedFat 13.9 g, Sodium 430.7 mg, Sugar 1.2 g
MEATLOAF WITH TOMATO GRAVY
This recipe came from Food Network. I have made it several times and my DH said it gets better every time. I have changed a few things to our liking. I serve it with garlic mashed potatoes.
Provided by adopt a greyhound
Categories Meat
Time 1h30m
Yield 5-6 serving(s)
Number Of Ingredients 26
Steps:
- Preheat the oven to 350°F.
- In a large skillet, add oil, butter.
- Add onion, garlic, oregano, salt and pepper and cook on med.
- until the onions are tender about 10 minute Let this mixture cool.
- In a large bowl, add the bread crumbs, onion mixture, meats, cheese and Worcestershire sauce.
- Toss and mix gently.
- Don't over handle.
- Add the beaten eggs and stir to coat the meat.
- Transfer to a foil lined jelly roll pan and press into a long log.
- Bake at 350°F for approximately 45 minutes.
- Check about 10 minutes before to see if an instant read thermometer reads 160°F.
- Tent the meatloaf and let rest 15 minute While the meatloaf is cooking.
- In a large skillet, add the olive oil, and butter.
- Add the onions, garlic and oregano and cook over medium heat about 6 minutes.
- Add the tomato paste and bay leaf.
- Stir until you can smell the garlic about 3 minute.
- Add the chicken broth and diced tomatoes.
- Bring to a boil over medium-high heat, reduce to a simmer and cook the sauce until thickened, about 5-10 minutes.
- Add the Parmesan cheese, vinegar, salt and pepper.
- Be sure to remove the bay leaf.
- After the meatloaf has rested, top the meatloaf with the gravy.
- Cut into serving slices and ENJOY!
MEATLOAF WITH TOMATO GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F.
- Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
- Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
- Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
- Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
SAVORY MEATLOAF WITH TOMATO
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Place the onions in a heavy skillet, preferably nonstick. Cover and cook on low heat about 10 minutes, until the onions are soft and just beginning to brown. Stir in the garlic and cook a minute or so longer. Remove one-third of this mixture from the pan and set aside.
- Add one-third of the tomatoes to the pan and cook about five minutes, until the excess liquid has evaporated. Transfer mixture to food processor and process to chop very fine.
- Place the finely chopped onion mixture in a bowl and mix well with the bread crumbs, the beef, the egg, oregano, half the parsley, the red pepper and salt and pepper. Form the mixture into a loaf and place in a shallow baking dish. Bake 90 minutes.
- While the meatloaf is baking, return the reserved onion mixture to the skillet. Add the remaining tomatoes and the olive oil. Simmer over medium heat about 10 minutes. Add the reserved parsley and season to taste with crushed red pepper, salt and freshly ground black pepper. Set this sauce aside until you are ready to serve the meatloaf, then reheat the sauce and serve it alongside.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 14 grams, Carbohydrate 20 grams, Fat 27 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 585 milligrams, Sugar 4 grams, TransFat 1 gram
BEHOLD, THE AMAZING SKILLET MEATLOAF!
Not only can you make this meatloaf without heating up your oven (and kitchen) but it also COOKS IN LESS THAN 30 MINUTES.
Provided by ThatBobbieGirl
Categories Lunch/Snacks
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 301.7, Fat 13.6, SaturatedFat 5.2, Cholesterol 120.2, Sodium 289.6, Carbohydrate 16.9, Fiber 2.1, Sugar 4.9, Protein 26.8
SKILLET MEATLOAVES
Making meatloaf doesn't always require a loaf pan -- or an oven, for that matter. Everyone gets their own mini version with this stovetop strategy that also saves you money.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 492 g, Fat 34 g, Fiber 4 g, Protein 25 g, SaturatedFat 10 g
CREOLE MEATLOAF WITH TOMATO GRAVY RECIPE - (4.4/5)
Provided by kimvess
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Place the ground beef in a large bowl; set aside. Heat the butter over medium and cook the onion, bell pepper and celery until tender; add the garlic, cook for another minute, transfer to a plate to cool. Wipe out the skillet, and add the 1/4 cup of canola oil. Heat over medium high heat and stir in the flour. Cook and stir until it is browned, remove from the heat, and let cool slightly. Slowly whisk in the tomato sauce, water and Worcestershire and return to the heat. Bring to a boil, reduce heat and simmer for 15 minutes. Whisk together the milk and egg; stir in the bread crumbs and add that mixture to the ground beef. Add the salt, pepper, cayenne and cooked veggies; mix gently and shape into a loaf. The mixture should be firm. If it is breaking apart, return to the bowl and additional bread crumbs until it holds together. In a large, oven safe skillet, heat the tablespoon of oil over medium high heat. Carefully transfer the meatloaf to the skillet and sear on all sides, turning carefully. Pat any cracks that form back together. Note: You can skip the searing process if you prefer. Once all sides have browned, pour the tomato gravy over the meatloaf and transfer the entire skillet to a 350 degree F oven for about 1 hour, basting occasionally. When an instant read thermometer reads 160 degrees F the meatloaf is done. Allow to sit for about 10 to 15 minutes before slicing. Serve slices with a bit of the tomato gravy spooned over the top. Cook's Notes: This works best with an extra lean ground beef, so don't be tempted to try a higher fat ground beef because it just won't hold together for the searing process
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