Stuffed Meatloaf on the Stovetop

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Hey there, lovely reader! 🌟 Have you ever had one of those days when the craving for a savory meatloaf hits, but the thought of using the oven just doesn’t appeal? Or maybe you’re in a situation without an oven? If so, I’ve got just the treat for you. The first time I made this scrumptious stuffed meatloaf on the stovetop, I was amazed at how juicy and delightful it turned out. Here’s my step-by-step guide to crafting this drool-worthy dish, with personal touches to make your cooking journey fun and memorable.

Can I only use beef?
Absolutely! While I sometimes love the depth pork adds, using just beef is equally delightful.

What if I don’t have Worcestershire sauce?
You can try soy sauce as a substitute or even a dash of vinegar for tanginess!

How do I know it’s fully cooked inside?
Insert a meat thermometer into the thickest part; it should read 160°F (71°C).

Can I freeze the meatloaf before cooking?
Yes, you can. Wrap it tightly in plastic wrap, then foil, and freeze. Thaw in the refrigerator before cooking.

I’m not a fan of ketchup. What else can I use for the glaze?
You can try a mix of brown sugar, mustard, and vinegar for a tangy-sweet glaze. Barbecue sauce also works wonders!

Prep Time: 20 minutes
Cook Time: 40-50 minutes
Total Time: 60-70 minutes

Ingredients:

• The Main Act:

• 1 lb ground beef (that’s about 16 ounces for those wondering)
• Optional: 1/2 lb ground pork (or just stick to beef!)

• To Bind and Flavor:

• 1 cup breadcrumbs
• 1/2 cup (around 120 ml) milk
• 1 large egg, whisked until frothy
• 1/4 cup ketchup (because everything’s better with ketchup!)
• 2 tablespoons of that tangy Worcestershire sauce
• 1 teaspoon salt (for that touch of flavor)
• 1/2 teaspoon freshly ground black pepper

• Veggies and More:

• 1/2 of a medium onion, diced to perfection
• 2 garlic cloves, finely minced
• 1/2 cup of your favorite cheese (cheddar or mozzarella works wonders)
• A handful of veggies for that inner magic (think spinach or maybe some sautéed mushrooms)

Instructions:

1. In a roomy bowl, mix together the beef, pork (if you’re using it), breadcrumbs, milk, egg, ketchup, Worcestershire sauce, salt, pepper, onion, and garlic until it’s a uniform blend.
2. Lay out a section of cling film or parchment paper. Pour the meat blend onto it and mold into a broad rectangle, about half an inch thick.
3. Artfully arrange your choice of vegetables on this meat canvas, followed by a sprinkling of your favorite cheese.
4. With the aid of your cling film or paper, roll the meat carefully, sealing its ends to lock in the goodness.
5. Warm some oil in a substantial skillet or pot. When it’s sizzling, nestle the meatloaf inside, placing the seam downwards. Aim for a golden crust all around.
6. Add beef broth or water into the vessel till it reaches midway up the meatloaf. Cover and let it bask on a gentle simmer for 30-40 minutes. Check and turn it from time to time, adding liquid as required.
7. If you’re thinking of an extra glazing touch with ketchup or barbecue sauce, paint it on about ten minutes before your masterpiece is ready.
8. After its cooking performance, let the meatloaf take a short breather before serving. Carve, serve with your accompaniments of choice, and revel in the flavors!

Cooking Tips:

• A beef and pork duo lends a rich profile to your meatloaf. Yet, if lean is your scene, ground turkey or chicken will do the trick.
• Damp hands can be the trick to mold the meatloaf without it clinging to you.
• To level up the taste game, sauté the onions and garlic before they join the meat party. This little dance softens their zing and boosts the aroma.
• If you’re opting for veggie stuffing, precision in chopping or slicing ensures they cook just right.
• Keep an eagle eye on the skillet’s liquid. If it seems to be playing hide and seek, add a dash more to keep things moist.
• Your trusty meat thermometer is the referee here. For beef, the winning score is 160°F. For avian contenders like turkey or chicken, it’s 165°F.
• Post-cooking, let the meatloaf bask in its own warmth for a bit. This rest stop ensures juicier slices later.
• For those with a penchant for gourmet flair, a dash of red wine or beef stock to your glaze might just be the game changer.
• Cooking is both art and science. Feel free to tweak, test, and tailor to your taste buds’ delight!

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