This Stove Top Meatloaf recipe from Rachael Ray produces perfect patties in record time. Ideal for busy weeknight evenings, this is comfort food at its best!
Do you want to make one of your favourite mid-week dishes even quicker to prepare AND even tastier?
Then try this simple and delicious Stovetop Meatloaf recipe from Rachael Ray!
Say goodbye forever to dry and overcooked oven-baked meatloaves, because this stovetop recipe remains deliciously moist and packed full of flavor.
Better yet, this dish takes only 30 minutes to cook!
Variations
The great thing about this recipe is that you can get creative and add in extra ingredients to make it just the way you want it!
If you are a cheese lover, try topping your meatloaf with 1/2 cup shredded mozzarella or provolone cheese towards the end of cooking, then sprinkling with fresh, chopped parsley.
Experiment with the seasonings you add into the meat to give it flavor – paprika and basil are a great touch! If you are a fan of spice, you can add crushed chilli flakes, cayenne pepper or even thinly diced fresh chilli peppers.
Use our meatloaf seasoning recipe if you want a more specific guide!
You can also look at blending your meat; rather than just using beef. Adding ground pork really helps lighten up the texture.
If you love caramelized onions and the sweet flavor they bring to dishes, you can cook down your onions until beautifully browned before adding them to this recipe.
Something else to try is switching the white bread in the recipe for dried breadcrumbs. We find that dried breadcrumbs tend to absorb more moisture than the fresh bread, resulting in a juicier stovetop meatloaf.
You can prepare the meatloaf a day in advance and keep refrigerated before cooking. Once cooked, you can store it for up to three days in an airtight container in the fridge, or in the freezer for up to three months for optimum freshness.
Serve with baby carrots and a fresh tossed salad.
And if you love meatloaf, be sure to try this wonderful Teriyaki Meatloaf recipe too, which puts a great spin on a traditional dish!
Stove Top Meatloaf
This Stove Top Meatloaf recipe from Rachael Ray produces perfect patties in record time. Ideal for busy weeknight evenings, this is comfort food at its best!
Ingredients
- 1 1/3 pounds Ground Sirloin 90 percent lean ground beef
- 1 slice White Bread spread with softened butter, then cut into small cubes
- 1 medium Egg
- Kosher Salt and Black Pepper
- 1/2 teaspoon Allspice (ground)
- 1 tablespoon Tomato Paste (rounded)
- 1 medium Onion finely chopped, 1/4 reserved for the gravy
- 2 pounds Small Red Potatoes
- 2 tablespoons Butter
- 2 tablespoons Sour Cream
- 2 medium Scallion chopped, whites and greens
- 1/2 cup Milk
- 2 tablespoons All-Purpose Flour
- 1 cup Beef Stock or up to 1.5 cups if required
- 1 tablespoon Ketchup
- 1 teaspoon Spicy Brown Mustard (rounded)
- 1 tablespoon Steak Sauce
Instructions
- Season the meat with salt and pepper.
- Add the meat to a large mixing bowl, creating a well in the center by kneading the sides of the meat to the edges of the bowl. Once you have made the well, add the bread.
- Beat 1 egg and pour over the bread. Season with allspice, salt and pepper and add the onion and tomato paste. With your hands, combine everything well.
- Form 4 large oval patties, about 3/4 inches thick. In a non-stick skillet, fry the patties on each side for about 7 minutes under a loose tin foil tent, which enables the steam to escape the skillet. Remove from heat and allow to sit tented while you prepare the potatoes.
- In a medium pan, cover the quartered potatoes with with water. Bring to the boil and cook for about 10 minutes until the potatoes are tender. Drain the potatoes, return to the pan and place onto the stovetop to allow them to dry out.
- Once the potatoes are dry, add the butter, sour cream, scallions, salt and pepper and milk and mash.
- Remove the patties from the skillet and return the skillet to medium heat. Brown the butter and add the remaining onions, cooking for about 2 minutes. Sprinkle the pan with flour and cook for a further minute before adding 1 cup beef stock. Allow the mixture to come to a bubble, taste and add salt and pepper if necessary. Thicken or thin your gravy to desired consistency by either adding more flour to thicken or more stock to thin. Once at the desired consistency, add in the ketchup, mustard and steak sauce.
- Slice the meatloaf patties and add a spoonful of your mashed potatoes to a plate, then cover generously in gravy.
Nutrition
Calories: 643kcalCarbohydrates: 50gProtein: 45gFat: 25gSaturated Fat: 6gSodium: 463mgFiber: 5gSugar: 7g
Tried this recipe?Let us know how it was!