Are you craving a delicious, juicy meatloaf but don’t want to heat up the oven? Our stovetop stuffed meatloaf is the perfect solution. This recipe combines savory ground beef with your choice of cheese or vegetables, creating a mouthwatering meal that’s cooked to perfection on the stovetop. With a flavorful crust and tender interior, this meatloaf is both convenient and delightful.
Ingredients:
1 lb (450g) ground beef
1/2 lb (225g) ground pork (optional; or use all beef)
1 small onion, finely chopped
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1 cup shredded cheese or desired stuffing (e.g., sautéed mushrooms, spinach)
For Cooking:
2 tablespoons olive oil
1/2 cup beef broth or water
1/4 cup ketchup (optional, for topping)
Directions:
Prepare the Meatloaf Mixture:
In a large bowl, combine the ground beef, ground pork (if using), chopped onion, breadcrumbs, milk, egg, garlic, salt, pepper, Worcestershire sauce, and Italian seasoning.
Mix until well incorporated, but avoid overmixing to prevent a tough meatloaf.
Stuff the Meatloaf:
On a piece of wax paper or a clean surface, flatten the meat mixture into a rectangle.
Place your chosen stuffing (cheese, sautéed vegetables, etc.) in the center.
Carefully roll the meat mixture around the stuffing, sealing the edges to form a loaf.
Cook the Meatloaf:
Heat the olive oil in a large skillet over medium heat. Place the meatloaf in the skillet and brown on all sides, about 2-3 minutes per side.
Once browned, reduce the heat to low and add the beef broth or water to the skillet.
Cover the skillet and cook for 30-40 minutes, or until the internal temperature reaches 160°F (71°C).
Finish and Serve:
If using ketchup, spread it over the top of the meatloaf during the last 10 minutes of cooking.
Once cooked, remove the meatloaf from the skillet and let it rest for 5 minutes before slicing.
Serve hot with your favorite sides.
Serving Tips:
Pair with Sides: This flavorful stuffed meatloaf pairs well with a variety of sides such as mashed potatoes, roasted vegetables, or a fresh garden salad. For a more comforting meal, consider serving it with mac and cheese or creamy mashed cauliflower.
Slice with Care: When slicing the meatloaf, use a sharp knife to ensure clean cuts, especially if it’s stuffed with cheese or vegetables. Allow the meatloaf to rest for a few minutes before slicing to help it hold its shape.
Garnish: For added flavor and visual appeal, garnish your meatloaf with fresh herbs like parsley or chives. You can also drizzle a bit of extra Worcestershire sauce or a tangy barbecue sauce over the top.
Presentation: Serve the meatloaf on a platter with the stuffing visible in each slice. This not only makes it look appetizing but also highlights the delicious filling.
Storage Tips:
Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator. The meatloaf will stay fresh for up to 3-4 days. Make sure to cool the meatloaf completely before refrigerating to prevent condensation in the container.
Freezing: For longer storage, wrap the cooked meatloaf tightly in plastic wrap, followed by aluminum foil, or place it in a freezer-safe container. The meatloaf can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Reheating: To reheat, slice the meatloaf and place the slices in a skillet with a little broth or water. Cover and heat over low heat until warmed through. Alternatively, you can reheat in the microwave by placing slices on a microwave-safe plate and covering them with a damp paper towel. Heat in 30-second intervals until warm.
Avoid Drying Out: When reheating, be careful not to overheat the meatloaf, as this can cause it to dry out. Adding a bit of moisture, like broth or sauce, can help keep the meatloaf juicy.
Related Recipes:
- Mac and Cheese Meatloaf Casserole
- Mini Meatloaf Muffins with Mashed Potato Frosting
- Cowboy Meatloaf and Potato Casserole
FAQs:
Can I use ground turkey or chicken instead of beef and pork?
Yes, you can substitute ground turkey or chicken for the ground beef and pork. Keep in mind that poultry can be leaner, so you might want to add a bit more moisture, such as an extra tablespoon of milk or a little olive oil, to prevent the meatloaf from becoming dry.
What types of cheese or stuffing can I use in the meatloaf?
You can use a variety of cheeses and stuffing options based on your preferences. Popular choices include shredded cheddar, mozzarella, or pepper jack. For a vegetable stuffing, consider sautéed mushrooms, spinach, or bell peppers. Feel free to get creative with different combinations!
How can I ensure my meatloaf cooks evenly on the stovetop?
To ensure even cooking, make sure to brown the meatloaf on all sides before reducing the heat and adding the broth. Use a skillet that’s large enough to accommodate the meatloaf without crowding. Covering the skillet while it cooks helps trap steam and heat, promoting even cooking.
Can I make the meatloaf ahead of time and freeze it?
Yes, you can prepare the meatloaf ahead of time and freeze it. Assemble and stuff the meatloaf, then wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw the meatloaf in the refrigerator overnight before cooking it on the stovetop. Adjust the cooking time if needed, as it might take a bit longer to cook through from frozen.
Conclusion:
This stovetop stuffed meatloaf is not only a hearty and satisfying meal but also a great way to enjoy a classic dish without using the oven. The combination of savory meat and flavorful stuffing makes it a hit with the whole family. Enjoy the convenience and taste of this delicious meatloaf on your stovetop today!
📖 Recipe:
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Stuffed Meatloaf on the Stovetop
- Total Time: 55-60 minutes
- Yield: 4 servings
Description
Enjoy a tender and juicy meatloaf stuffed with your choice of cheese or vegetables, all cooked to perfection on the stovetop. This stovetop stuffed meatloaf recipe delivers a flavorful crust and moist interior without the need for an oven, making it a convenient and delicious meal for any day of the week.
Ingredients
1 lb (450g) ground beef
1/2 lb (225g) ground pork (optional; or use all beef)
1 small onion, finely chopped
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon dried Italian seasoning
1 cup shredded cheese or desired stuffing (e.g., sautéed mushrooms, spinach)
For Cooking:
2 tablespoons olive oil
1/2 cup beef broth or water
1/4 cup ketchup (optional, for topping)
Instructions
- Prepare the Meatloaf Mixture: In a large bowl, combine ground beef, ground pork (if using), onion, breadcrumbs, milk, egg, garlic, salt, pepper, Worcestershire sauce, and Italian seasoning. Mix until well incorporated but avoid overmixing.
- Stuff the Meatloaf: Flatten the meat mixture into a rectangle on wax paper or a clean surface. Place stuffing (cheese or vegetables) in the center. Roll the meat mixture around the stuffing, sealing the edges to form a loaf.
- Cook the Meatloaf: Heat olive oil in a large skillet over medium heat. Brown the meatloaf on all sides, about 2-3 minutes per side. Reduce heat to low, add beef broth or water, and cover. Cook for 30-40 minutes, until the internal temperature reaches 160°F (71°C).
- Finish and Serve: Spread ketchup on top during the last 10 minutes of cooking if desired. Remove from skillet, let rest for 5 minutes, then slice and serve.
Notes
Freezing Tip: Wrap the prepared meatloaf tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before cooking.
Poultry Option: Substitute ground turkey or chicken for the beef and pork. Add extra moisture to avoid dryness.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal per serving
Keywords: Stuffed Meatloaf, Stovetop Meatloaf Recipe, Juicy Meatloaf, Meatloaf with Cheese, Easy Meatloaf, Stovetop Meatloaf Recipe
