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Meatloaf takes so long to make in the oven so I created a stove-top recipe which is just as good.—Betty B. Claycomb, Alverton, Pennsylvania
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (1 each) equals 342 calories, 19 g fat (10 g saturated fat), 122 mg cholesterol, 1,152 mg sodium, 9 g carbohydrate, 1 g fiber, 32 g protein.
Originally published as Individual Meat Loaves in Country Woman January/February 1992, p37
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Reviewed on Nov. 25, 2011 by DTallman
I gave this recipe to my two bachelor sons to make as they need simple meals to cook. They and their friends LOVED it. In fact, they said it might be their new favorite recipe.
Reviewed on Jun. 20, 2011 by deb3346
Great recipe to split for eat now, eat later! Also I made smaller portions (12 loaves), using 6 string cheese sticks, cut each in half, shape 1/4 cup of meat mixture around cheese. Combine sauce ingredients in large bowl instead of skillet. Take 6 loaves plus 1/2 of the sauce for eat now. For eat later, take the remaining 6 loaves wrapping each individually with plastic wrap. Freeze those loaves and the remaining sauce in airtight containers. When ready to use, put in refrigerator that morning to thaw, then that evening just unwrap and cook as directed. You could divide loaves and sauce into servings to fit your needs, 2, 3, 4, etc. Enjoy, we sure did!
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