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Skillet Meat Loaf Recipe

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Meat loaf cooks in less than half an hour? It's true--with Becky Bolte's speedy stovetop recipe. "This is the best and fastest meat loaf I've ever tasted," she assures from Jewell, Kansas. The moist, mild slices are great served with mashed potatoes.

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Skillet Meat Loaf Recipe

Prep: 10 min. Cook: 25 min.

Yield: 8 Servings

10 25 35

Ingredients

2 eggs, beaten
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups crushed saltines (about 40 crackers)
1 small onion, chopped
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrot
2 pounds lean ground beef (90% lean)
Additional ketchup and mustard, optional

Directions

In a large bowl, combine the first six ingredients. Add saltines, onion, celery and carrot. Add beef and mix well. Pat into a 10-in. nonstick skillet. Top with ketchup and mustard if desired.
Cover and cook over medium heat for 8 minutes. Reduce heat to low; cover and cook 15-20 minutes longer or until mat is no longer pink and a meat thermometer reads 160°. Drain. Let stand a few minutes before serving. Yield: 8 servings.

Nutritional Facts 1 serving (4 ounces) equals 276 calories, 11 g fat (4 g saturated fat), 109 mg cholesterol, 573 mg sodium, 17 g carbohydrate, 1 g fiber, 25 g protein.

Originally published as Skillet Meat Loaf in Quick Cooking November/December 1998, p54

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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