Maybe my mom made meatloaf when I was a child, but I don't remember it. Any time I had it as a teen, I disliked it. Maybe I just needed to wait for the right recipe.
However, I like meatloaf now, as does my family. My easy meatloaf recipe is moist and delicious. Today I'm sharing my quick skillet meatloaf recipe. I found the recipe in my family recipe book. It's a great recipe! It's fast. It's moist. And most importantly, it is delicious...even with all those vegetables in there. (You might recall I am not a fan of veggies...)
I don't measure the carrots and celery precisely. In fact, I even left out the celery at least once. I use whatever crackers I have on hand. Sometimes it's Saltines. Other times it is Ritz. I think one of the strengths of this recipe is its flexibility. It's also nice to have a meatloaf fully cooked in thirty minutes!
My children saw the vegetables in this skillet meatloaf and didn't think they'd like it. However, they all liked it and some even asked for seconds. (Sorry for the photo quality.)
2 eggs, beaten
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 sleeve crushed crackers (about 2 cups)
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
1/2 cup ketchup
1 teaspoon mustard (optional)
1 small onion, finely chopped
2 pounds lean ground beef
Combine eggs, ketchup, Worcestershire sauce, mustard, salt, and pepper. Mix in saltines, celery, carrots, and onion. Add beef and mix well. Place in a 10 or 12-inch skillet and form a large patty. Top with additional mustard or ketchup, if desired.
Cover. Cook over medium heat for 8 minutes. Reduce heat to low and cook 15-20 additional minutes (to 160°). Drain any fat and let stand a few minutes before serving.
Thanks, Aunt Janice, for another great recipe!
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