Classic Stovetop Meatloaf

Classic Stovetop Meatloaf is a quick and delicious version of the traditional baked meatloaf, cooked entirely on the stove. This recipe offers a savory and tender meatloaf with a flavorful glaze, without the need for an oven. It’s perfect for busy weeknights when you want a comforting, homemade meal in less time. Pair it with mashed potatoes, vegetables, or a simple salad for a complete and satisfying dinner.

Why You’ll Love This Recipe

• Quick and convenient: Cooks faster than traditional baked meatloaf.
• No oven needed: Great for when the oven is occupied or in hot weather.
• Moist and tender: The stovetop method keeps the meatloaf juicy.
• Family-friendly: Classic flavors that everyone will enjoy.
• Easy cleanup: One-pan recipe minimizes dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatloaf

• 1 ½ pounds ground beef (80% lean)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup breadcrumbs (plain or Italian-style)
• ¼ cup milk
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme

For the Glaze

• ¼ cup ketchup
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard (optional)

Directions

Prepare the Meatloaf Mixture

1. Mix Ingredients: In a large bowl, combine ground beef, onion, garlic, breadcrumbs, milk, egg, Worcestershire sauce, ketchup, salt, pepper, and thyme. Mix gently until well combined.
2. Shape the Meatloaf: Form the mixture into a loaf shape, about 6-8 inches long, ensuring it holds together well.

Cook on the Stovetop

3. Heat the Skillet: Heat a large skillet over medium heat. Add a tablespoon of oil if needed.
4. Sear the Meatloaf: Carefully place the meatloaf in the skillet. Sear on all sides for 2-3 minutes per side until browned. Use a spatula to gently turn the meatloaf.
5. Add Water and Cover: Add ½ cup of water to the skillet and reduce the heat to low. Cover the skillet and cook for 25-30 minutes, until the internal temperature of the meatloaf reaches 160°F (71°C).

Prepare the Glaze

6. Mix the Glaze: In a small bowl, combine ketchup, brown sugar, Worcestershire sauce, and Dijon mustard. Stir until smooth.
7. Glaze the Meatloaf: Remove the lid from the skillet and spread the glaze over the top of the meatloaf. Cook uncovered for an additional 5 minutes to let the glaze set.

Serve

8. Slice and Serve: Let the meatloaf rest for 5 minutes before slicing. Serve hot with your favorite sides.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Variations

• Cheesy Meatloaf: Add ½ cup of shredded cheese to the meat mixture for a melty surprise.
• Spicy Kick: Mix in ½ teaspoon of crushed red pepper flakes or a dash of hot sauce.
• Mushroom Gravy: Instead of the glaze, top the meatloaf with mushroom gravy for a hearty twist.
• Turkey Meatloaf: Substitute ground beef with ground turkey for a leaner option.
• Herb-Infused: Add fresh herbs like parsley or rosemary for extra flavor.

Storage/Reheating

• Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm slices in a skillet over low heat or in the microwave until heated through.
• Freezing: Wrap cooked meatloaf tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works well in this recipe. Be sure to cook until the internal temperature reaches 165°F (74°C).

What if I don’t have breadcrumbs?

You can use crushed crackers, oats, or panko as a substitute for breadcrumbs.

How do I keep the meatloaf from falling apart?

Avoid overmixing the ingredients and make sure to let the meatloaf rest before slicing.

Can I add vegetables to the meatloaf?

Yes, finely chopped bell peppers, carrots, or zucchini can be added to the meat mixture.

How do I make the meatloaf gluten-free?

Use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular breadcrumbs.

What sides go well with stovetop meatloaf?

Serve with mashed potatoes, green beans, roasted vegetables, or a fresh salad.

How do I know when the meatloaf is fully cooked?

Use a meat thermometer to check that the internal temperature is at least 160°F (71°C) for beef.

Can I make mini meatloaves with this recipe?

Yes, divide the mixture into smaller portions and adjust the cooking time accordingly.

Is it necessary to sear the meatloaf?

Searing helps develop a nice crust and adds flavor but is not essential if you’re short on time.

Can I make this meatloaf in a cast-iron skillet?

Yes, a cast-iron skillet is perfect for stovetop meatloaf as it retains heat well and cooks evenly.

Conclusion

Classic Stovetop Meatloaf is a delicious and easy alternative to traditional baked meatloaf, offering the same comforting flavors in less time. This one-pan recipe ensures a juicy and flavorful meatloaf with a perfectly tangy glaze. Ideal for busy weeknights or when you want a homemade meal without heating up the oven, this stovetop method delivers satisfying results every time. Give it a try and enjoy a comforting, classic dish that everyone will love!

Print