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!
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.
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.
And if you love meatloaf, be sure to try this wonderful Teriyaki Meatloaf recipe too, which puts a great spin on a traditional dish!