Monday, June 23, 2008

Skillet Meatloaf

Here's another meatloaf recipe, another new twist on an old favorite. I haven't ever seen a recipe for meatloaf you make in the skillet, so I'm anxious to try this one! Of course you can use ground turkey instead of ground beef to cut down on a lot of fat!

Skillet Meatloaf

1 (10.75 ounce) can condensed tomato soup, divided
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg, lightly beaten
1/4 cup chopped onion
1 teaspoon salt
1 teaspoon pepper
1/4 cup water
1/2 teaspoon prepared yellow mustard
1/2 cup shredded mozzarella cheese

In a large bowl, mix together 1/4 cup of the tomato soup, ground beef, bread crumbs, egg, onion, salt and pepper using your hands. Shape firmly into two loaves.

Heat a large deep skillet over medium-high heat. Brown the meatloaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until meat is cooked through.

Spoon the fat from the skillet, and stir in the remaining soup, water, and mustard. Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.

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