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Stovetop Meat Loaves

(8 Votes)
20 Min

Meat loaf is still one of the ultimate comfort foods. What isn't comforting is how long it traditionally takes to mix and bake a whole meat loaf. Well, guess what - these mini loaves capture that old-fashioned taste in less than half the time!

What You'll Need

  • 1 pound ground beef
  • 1/2 cup stuffing mix
  • 1 small onion, finely chopped
  • 1 egg
  • 1 (11-1/8-ounce) can condensed Italian tomato soup, divided
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1/4 cup water

What to Do

  1. In a large bowl, combine ground beef, stuffing mix, onion, egg, 1/4 cup soup, and salt; mix well. Shape beef mixture into four mini loaves about 1/2 inch thick.
  2. Heat oil in a large skillet over medium heat. Add meat loaves and brown on both sides; drain off any fat.
  3. Stir water into remaining soup and pour over meat loaves. Reduce heat to medium-low, cover, and cook 15 to 20 minutes, or until no pink remains in meat, stirring sauce occasionally. Serve topped with sauce.


While the meat loaves are cooking, we can whip up a batch of instant mashed potatoes and microwave a package of frozen peas.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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The recipe lists stuffing mix. Do you use it dry, already prepared, or crushed?

Dry stuffing. I used Stove Top and did not crush it. Really good! I made a sandwich with the leftover meatloaf for lunch and it was really good cold too :)

Excellent flavor! The stuffing really adds great flavor and texture. I used Stove Top Cornbread. I didn't have an onion on hand so used 3 small garlic cloves. My loaves ended up simmering for about 30 minutes while I made mashed potatoes. I will make again!

Can't wait to try this. The best thing about this recipe, I will not have to heat up my oven.

I use oatmeal (regular or quick) instead of bread. I also add a little sage. Great aroma and every one loves it. I use tomato sauce at the end and simmer just a few minutes.

when i make meatloaf i use bread that i pinched up and soak it in my milk and egg until it is soft then i add my meat

THe stuffingg mix gives the meatloaf a wondeful flaovor and much better than plain bread soaked in milk

keck, these are essentially braised. They are browned, but the cooking is finished in a liquid (the soup). The cooking method is the same as for making Salisbury steak. You probably soak your bread crumbs to make your meatloaf moister. Because these are cooked in liquid moistening may not be necessary, but there is no reason you cannot try it that way.


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