Craving the comfort of classic meatloaf but don’t want to wait an hour for the oven? This stovetop version delivers all the homestyle flavors you love in about half the time. By cooking the meatloaf in a covered skillet, you’ll get a perfectly moist interior with a deliciously caramelized exterior.
This innovative cooking method transforms a traditionally time-consuming dinner into a practical weeknight meal that doesn’t sacrifice any of that nostalgic taste we all remember from childhood.
Why You’ll Love This
- Ready in just 45 minutes – no long oven preheating or baking required
- Creates a deliciously caramelized crust while keeping the inside juicy
- Uses just one pan for easier cleanup
- Perfect for summer cooking when you don’t want to heat up the house
- Makes great sandwiches with leftovers
Ingredients
- 2 pounds ground beef (80/20)
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 eggs
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup ketchup (additional for topping)
Instructions
- Mix breadcrumbs with milk in a large bowl and let stand for 5 minutes
- Add remaining ingredients except topping ketchup and mix until just combined
- Shape mixture into an oval loaf that will fit your large skillet
- Heat skillet over medium heat and place meatloaf in center
- Cover and cook for 20 minutes
- Carefully flip meatloaf and cook covered for another 15 minutes
- Spread remaining ketchup on top and cook uncovered for 5 minutes
- Let rest for 10 minutes before slicing
Tips & Variations
- Use a meat thermometer to ensure the center reaches 160°F
- Substitute ground turkey for a leaner option (adjust cooking time accordingly)
- Add grated carrots or zucchini for extra vegetables
- Make mini loaves for faster cooking time
- Use a non-stick skillet for easier flipping
Serving Suggestions
Serve this stovetop meatloaf with classic sides like mashed potatoes and steamed green beans. For a lighter option, pair it with a fresh garden salad and roasted vegetables. The slightly crispy exterior is perfect for soaking up additional gravy or sauce.
Notes
- Stores well in the refrigerator for up to 4 days
- Can be frozen for up to 3 months when properly wrapped
- Let cool completely before storing
- Reheat individual slices in a covered skillet for best results
FAQs
- Can I make this without flipping it? While possible, flipping ensures even cooking and better browning on both sides.
- Why is my meatloaf falling apart? Make sure to let the breadcrumb-milk mixture sit, and don’t overmix the meat.
- Can I double the recipe? It’s better to make two separate loaves than one large one for even cooking.
- What’s the best pan to use? A heavy-bottomed 12-inch skillet with a tight-fitting lid works best.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 2 pounds ground beef (80/20)
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 eggs
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup ketchup (additional for topping)
Steps
- Mix breadcrumbs with milk in a large bowl and let stand for 5 minutes
- Add remaining ingredients except topping ketchup and mix until just combined
- Shape mixture into an oval loaf that will fit your large skillet
- Heat skillet over medium heat and place meatloaf in center
- Cover and cook for 20 minutes
- Carefully flip meatloaf and cook covered for another 15 minutes
- Spread remaining ketchup on top and cook uncovered for 5 minutes
- Let rest for 10 minutes before slicing
Notes
- Stores well in the refrigerator for up to 4 days
- Can be frozen for up to 3 months when properly wrapped
- Let cool completely before storing
- Reheat individual slices in a covered skillet for best results
