Meatloaf is a classic that rarely disappoints. This skillet version keeps things easy by cooking everything together, including the veggies. It’s a handy way to get a hearty meal on the table without fuss.
The Story Behind This Recipe
Growing up, meatloaf was a staple at the family table. My mom had her own mix and secret ingredient, but the version I make leans into simplicity and convenience, especially on busy nights. Cooking it all in one skillet means less cleanup, which never hurts.
I like adding diced carrots and bell peppers into the mix for texture and a little sweetness. The ketchup glaze on top is optional but adds a nice tangy contrast to the meatiness. It’s familiar, filling, and can stretch to feed leftovers the next day.
This dish works well when you want a reliable meal that feels a bit nostalgic without needing much hands-on time. It’s also flexible—you can swap in whatever veggies you have on hand, or use ground turkey or beef depending on what’s in your fridge.
Whenever I serve this, the house fills up with a comforting aroma that folks tend to associate with home cooking. It’s not fancy, but it fits the bill on quiet, casual dinners where simplicity matters most.
Cuisine: American
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ketchup
Instructions
- Step 1. Preheat oven to 375°F (190°C).
- Step 2. In a bowl, soak breadcrumbs in milk for a few minutes until soft.
- Step 3. Heat a skillet over medium heat and sauté the onion, carrot, and bell pepper for about 5 minutes until softened. Let cool slightly.
- Step 4. In a large bowl, combine ground beef, sautéed veggies, garlic, soaked breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix gently until combined.
- Step 5. Shape the mixture into a loaf and place it in the skillet.
- Step 6. Spread ketchup evenly over the top of the loaf.
- Step 7. Bake in the preheated oven for 30 to 35 minutes, or until cooked through and internal temperature reaches 160°F (71°C).
- Step 8. Let rest for 5 minutes before slicing and serving.
Tips for Success
- If you don’t have a skillet safe for the oven, transfer the meatloaf to a baking dish before baking.
- Use fresh breadcrumbs or panko for lighter texture.
- Letting the meatloaf rest before slicing helps keep it moist.
- Add herbs like thyme or parsley for more freshness.
Variations & Substitutions
- Swap ground beef for ground turkey or chicken for a leaner option.
- Add finely chopped mushrooms or spinach into the mix for extra veggies.
- Try substituting ketchup with BBQ sauce for a smokier flavor.
- Mix in some shredded cheese inside the meatloaf before baking for a melty center.
