This Stovetop Braised Meatloaf is so good, it does not need catsup...(but use some if you like!). It requires a little bit of hands-on preparation, but after that, it braises without much attention. It goes great with garlic mashed potatoes or even macaroni and cheese. But I would like to offer this additional suggestion, Rustic 3 Veg Mash with Sauteed Green Onions...
Add a green vegetable, and a lovely fruit dessert, and dinner is done! This is not your standard meatloaf, more delicious than you can imagine, I hope you give it a try!
- ground beef
- bread
- milk
- egg
- onion
- catsup, our recipe found here.
- garlic salt
- fresh ground pepper
- dry bread crumbs
- Parmesan Cheese
- ham or salami or prosciutto or mortadella
- olive oil
- butter
- small skillet
- mixing bowl
- chopping board
- baking pan
- measuring spoons
- measuring cups
- paring knife
- liquid measuring cup
![]() |
adapted from: Olla Podrida
1 slice bread
2-4 T milk
1 pound lean ground beef
1 egg
1 T finely minced onion
1 T catsup (this touch of sweet will carry the rest of the flavors, you won't taste it separately)
1/2 t garlic salt
fresh pepper to taste ( 4-6 "grinds")
2 T dry bread crumbs
1/3 c Parmesan cheese
2 T finely chopped, ham or salami or prosciutto or mortadella
1/2 - 3/4 c dry (fine) bread crumbs, plain or Italian flavored
1 T olive oil
1T butter
1/2 c dry white wine
1/2 c beef stock or water
1 small tomato, finely diced
1 small carrot grated ( if desired)
1 T minced onion (if desired)
Place slice of bread and 2 tablespoons of the milk in a skillet, warm gently, stirring until mixture is a creamy mass. You may need up to the full 4 tablespoons of milk, however, do not use more. Let cool.
Combine the cooled bread mixture and the remaining ingredients for the meatloaf. Mix together gently. On a large sheet of plastic wrap, turn the meat mixture out and begin forming a log, approximately 2 1/2 inches thick. Wrap and chill for an hour or place in the freezer for 15 minutes.
![]() |
How to assemble Stovetop Braised Meatloaf. |
In a shallow bowl, add dry breadcrumbs. For ease, I cut the log in half to make the process of coating and browning easier. Coat the meat mixture in bread crumbs, taking care to maintain the meatloaf shape.
Heat butter and oil in a large shallow pan, saute meat loaf piece(s) until golden brown, turning to brown on all sides. Take care to not break the loaf apart.
#wholefoodingredients
#scratchmadefoodforyourfamily
Hey
you, don’t miss a post! Please consider following Scratch Made Food! & DIY
Homemade Household. To follow by email, and/or by RSS feed, complete the
application located on the right-hand side of the blog. Please Note,
some posts may contain affiliate links, thank you for supporting Scratch
Made Food! & DIY Homemade Household.
PS, friends, and family
who love good food and household ideas might love us too! Tell them about us,
and thanks for the referral!
You
may also enjoy, Creative writing from the heart... stories of life,
living, and family.
Scratch
Made Food! & DIY Homemade Household proudly shares with these generous link
parties featured here.
Printable "copy and paste" version:
adapted from: Olla Podrida
1 slice bread
2-4 T milk
1 pound lean ground beef
1 egg
1 T finely minced onion
1 T catsup (this touch of sweet will carry the rest of the flavors, you won't taste it separately)
1/2 t garlic salt
fresh pepper to taste ( 4-6 "grinds")
2 T dry bread crumbs
1/3 c Parmesan cheese
2 T finely chopped, ham or salami or prosciutto or mortadella
1/2 - 3/4 c dry (fine) bread crumbs, plain or Italian flavored
1 T olive oil
1T butter
1/2 c dry white wine
1/2 c beef stock or water
1 small tomato, finely diced
1 small carrot grated ( if desired)
1 T minced onion (if desired)
Place slice of bread and 2 tablespoons of the milk in a skillet, warm gently, stirring until mixture is a creamy mass. You may need up to the full 4 tablespoons of milk, however, do not use more. Let cool.
Combine the cooled bread mixture and the remaining ingredients for the meatloaf. Mix together gently. On a large sheet of plastic wrap, turn the meat mixture out and begin forming a log, approximately 2 1/2 inches thick. Wrap and chill for an hour or place in the freezer for 15 minutes.
Heat butter and oil in a large shallow pan, saute meat loaf piece(s) until golden brown, turning to brown on all sides. Take care to not break the loaf apart.
********************************************************
ReplyDeleteThank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
********************************************************
Thank you!
Delete