Meatloaf is always one of those dishes that ends up tasting far better than it sounds. This skillet variation cooks more quickly than baking alone, and it leaves you with easy to use drippings for a gravy. The ingredients presented are for a pretty standard American meatloaf, but feel free to use your favorite recipe. I have a suspicion would be an outstanding method for a Cajun flavored meatloaf as well (which is what I’m going to try the next time we make this).
- 1 lb ground beef (I use 90% lean)
- 1 egg
- 1/4 cup small diced onion
- 2 tbsp ketchup
- 2 tbsp prepared yellow mustard
- 1 tsp season salt
- Dash granulated garlic
- 1 tsp sriracha (optional)
- 1 pinch celery seed
- 1/2-3/4 cup bread crumbs (as needed)
- Black pepper
- 1 large pinch thyme
- Genergous dash of worcestershire sauce
- 1/4 cup flour
- 1/4 cup canola oil
- 2 tbsp butter
- Beef stock (2-3 cups)
- 1/4 cup chopped onion
Mix ingredients for meatloaf together until combined. Shape into 4 patties. Preheat oven to 350 degrees. Heat oil in pan over medium heat. Brown meatloaf patties, about 4-5 minutes aside. Adjust heat as needed to keep them from burning. Place patties in a oven safe greased tray, and brush with chili sauce, ketchup, or ketchup and sriracha mixture (my preference). Bake for 10 minutes.
While the meatloaf finishes in the oven, make the gravy. Melt butter in skillet, and stir flour in to make a roux. When the roux hits a light khaki color, add the onion and cook for a couple of minutes. Add beef stock, stirring constantly until you hit the consistency you like. Adjust seasoning, turn heat down and stir regularly.
At this point, I recommend turning the oven to broil, raising the oven rack and broiling the meatloaf for a couple of minutes to really get the ketchup coating to bubble and glaze. This is optional. but highly recommended.
Serve with mashed potatoes and a green vegetable.