Description
This stovetop meatloaf recipe with Tomato Glaze and Green Herb Oil delivers classic comfort with incredible ease, its savory aroma promising a satisfying dinner without heating up the whole kitchen. It is an ideal choice for busy parents looking for easy dinner ideas or anyone craving a delicious, family-friendly meal fast.
Ingredients
- 1.5 lbs ground meat (mix of beef and turkey or lean ground beef or turkey)
- 0.5 cup breadcrumbs or rolled oats
- 0.5 cup finely diced onion
- 2 cloves minced garlic
- 1 Tbsp Worcestershire sauce
- 2 Tbsp ketchup
- 1 large egg
- to taste salt
- to taste pepper
- 1 Tbsp olive oil (for searing)
- 0.5 cup ketchup (for glaze)
- 2 Tbsp brown sugar
- 1 Tbsp apple cider vinegar
- 0.25 cup chopped fresh parsley, chives (or basil)
- 0.25 cup olive oil (for herb oil)
- 1 small clove minced garlic (for herb oil)
- pinch salt (for herb oil)
Instructions
- Prepare Meatloaf Mix: Gently combine ground meat, breadcrumbs, egg, finely diced onion, minced garlic, Worcestershire, salt, and pepper in a large bowl. Mix just until combined for a tender stovetop meatloaf, avoiding overmixing which can make it tough.
- Form The Loaf: Shape the mixture into an oblong loaf (about 8×4 inches, 2 inches high) directly in a large, heavy-bottomed skillet, such as a 10-inch cast iron pan. This ensures even cooking.
- Sear For Flavor: Heat 1 tablespoon of olive oil in the skillet over medium-high heat. Carefully sear the meatloaf on all sides for 2-3 minutes per side until nicely browned and a good crust forms.
- Add Glaze And Simmer: Whisk together 0.5 cup ketchup, 2 Tbsp brown sugar, and 1 Tbsp apple cider vinegar for the tangy tomato glaze. Pour it evenly over the seared meatloaf. Reduce heat to low-medium, cover the skillet snugly, and simmer for 25-35 minutes, or until the internal temperature reaches 160(degree)F (71(degree)C) in the thickest part. If the glaze starts reducing too quickly, add a splash of water or broth.
- Make Herb Oil: While the meatloaf simmers, finely chop fresh parsley, chives, and 1 small garlic clove. Combine them with 0.25 cup olive oil and a pinch of salt in a small bowl.
- Rest And Serve: Remove the meatloaf from heat and let it rest, still covered, for 5-10 minutes. This crucial step allows the juices to redistribute, ensuring moist slices. Enjoy by slicing into thick pieces and drizzling generously with the vibrant green herb oil.
Notes
For a healthier profile, use grass-fed beef, organic turkey, or organic no-sugar-added ketchup. For dietary needs, substitute breadcrumbs with almond flour or crushed pork rinds for low-carb, or certified gluten-free breadcrumbs. Plant-based ground meat can be used. Save time by using pre-minced garlic, frozen chopped onions, or pre-made herb blends. To prevent crumbling, ensure enough binder; to prevent dryness, do not overcook (aim for 160(degree)F internal temp). Thin glaze with water or broth if too thick, and adjust heat for searing to ensure browning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 5.5 oz / 155 g)
- Calories: 420 calories
- Sugar: 15 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg