LOCATION: Recipes >> Beef Veal >> Meatloaf 68
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Meatloaf 68
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Skillet Meatloaf
SERVE 4
2 1/2 lb ground beef
1 small onion grated
1 garlic clove minced
1 egg
1 Tbsp catsup
salt and pepper
Sauce:
1 can of tomato puree
1 tsp sugar
several fresh basil leaves chopped
1 small can of mushroom pieces drained
1 large onion sliced
Worcestershire sauce
Make meatloaf mixture by combining meat, onion , egg and seasoning.
Form into a round loaf. Heat some olive oil in a heavy duty skillet.
Pat meat into pan and brown on both sides; carefully turning with
wide spatula. Mix tomato paste, an empty paste can of water, sugar
and basil and pour over meatloaf. Add sliced onion and mushrooms
to pan. Sprinkle with a few splashes of Worcestershire sauce. Cook
covered over low heat for 1+ hour or until meatloaf is tender.
Occasionally stir sauce in pan and baste top of meatloaf. Serve
meatloaf with some of the thickened sauce, with mashed potatoes/gravy
and peas.
Note: I like to pipe the potatoes around the meatloaf on a serving
platter and fill the potato cups with the peas.
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