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:
- 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.
- 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.
- Artfully arrange your choice of vegetables on this meat canvas, followed by a sprinkling of your favorite cheese.
- With the aid of your cling film or paper, roll the meat carefully, sealing its ends to lock in the goodness.
- 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.
- 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.
- 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.
- 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!
Yummy