Skillet Meatloaves

Prep Time:
25 mins
Total Time:
45 mins

Making meatloaf doesn't always require a loaf pan -- or an oven, for that matter. Everyone gets their own mini version with this stovetop strategy that also saves you money.


  • 1 pound ground beef (80% lean)

  • 1 small yellow onion, minced

  • 2 cloves garlic, minced

  • ½ cup quick-cooking oats

  • 2 medium carrots, shredded, divided

  • 3 tablespoons tomato paste, divided

  • Coarse salt and pepper

  • 3 tablespoons olive oil, divided

  • 4 teaspoons all-purpose flour

  • 1 ½ cups chicken broth

  • ½ head green leaf lettuce, trimmed, leaves torn

  • ½ cucumber, sliced

  • 1 tablespoon lemon juice


  1. Combine beef, onion, garlic, oats, half the carrots, 2 tablespoons tomato paste, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Form mixture into 4 patties. In a large skillet, heat 1 tablespoon oil over medium-high. In 2 batches, cook patties until cooked through, about 6 minutes per side. Transfer to a plate and loosely tent with foil.

  2. Add flour to skillet and cook, stirring, 1 minute. Add broth and cook, stirring, until sauce thickens, 3 minutes. Stir in remaining tablespoon tomato paste and season with salt and pepper. Toss lettuce, cucumber, and remaining carrots with lemon juice and remaining 2 tablespoons oil. Serve salad with meatloaves and sauce.

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