Skillet Meat Loaf Recipe

Read Reviews
3.5 3 3
Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 8 servings


  • 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

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.


  1. 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.
  2. 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.
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.

Reviews for Skillet Meat Loaf

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 27, 2015

"Making this tonight. Have made many years ago and it was really good, and does not heat up the house on a hot summer day!!"

Reviewed Mar. 26, 2015

"This has been my go to meatloaf for years. Everybody asks for the recipe when they try it for the first time even my mother-in-law and that said a lot. I change up the type of mustard and glaze I put on top and increase the ingredients. The cook time definitely needs to be increased too. Great tasting."

Reviewed Jun. 27, 2011

"This was not good very good, really kind of bland and the celery and carrots made it really weird. I'll stick to regular meatloaf"

Loading Image