Quick and Easy Stovetop Meatloaf
Ingredients:
1lb ground chicken
1 small onion, finely diced
2 garlic cloves, grated
1/2 c quick oats
1 egg
1/2 tsp dried parsley flakes
1/4 tsp onion powder
3/4 tsp poultry seasoning
1/2 tsp kosher salt
1/8 tsp pepper
Oil spray
1 tbsp cornstarch
2 cups stock or broth (chicken, beef or vegetable will work)
1/2 tbsp butter
2 tsp ketchup
Directions:
Spray or lightly drizzle pan with oil and heat on medium. While pan is heating combine chicken, onion, garlic, oats, egg, parsley, onion powder, salt, pepper and poultry seasoning in bowl. Thoroughly mix everything together by hand. The mixture will be sticky.
Separate meatloaf mixture into 4 evenly sized patties Once skillet is heated, gently add patties. Cook for 7-9 mins before flipping. Continue cooking until internal temperature of 165 degrees F or 74 C.
Remove meatloaf patties from skillet, and add broth, reserving 2tbsp, and scrape up any bits on the bottom of pan. Make slurry by mixing reserved broth and cornstarch together. Mix slurry and ketchup with broth in pan, and let it bubble and thicken. Once gravy has thickened, return meatloaf patties back to pan and coat with gravy. Remove from heat and let cool before serving.
Facts:
- I love meatloaf!
- It’s hot here in the summer, so I try to not use the oven very often
- Week night dinners, from prep to cooking, should take at most, an hour. The quicker dinner is done, the better.
So, with a craving for mashed potatoes and a pound of ground chicken ready to be used, stove top meatloaf patties were born. It cooks up in no time, it goes perfectly with mashed potatoes, and it’s delicious.
Now, lets talk ingredients. Since these cook quickly, the onion needs to be finely diced, otherwise the onion won’t have time to soften. Grated garlic accomplishes this and makes it easier to evenly mix.
Rather than using bread crumbs, I used oats. I always have oats on hand so they’re more cost effective and they don’t have the sodium found in bread crumbs.
Once mixed, the meatloaf mixture will be sticky, but will hold together in the pan. To help retain the shape and to get a nice crust on them, avoid flipping until the sides of the patty are just beginning to turn white. This step takes about 7-9 mins. Flip and cook until internal temperature reads 165. Once finished, remove patties from pan to make brown gravy.
For the gravy, making a slurry of broth and cornstarch in a separate dish prevents lumpy gravy. Inspired by traditional meatloaf, I added some ketchup to the gravy. You can skip adding it if you prefer, but the ketchup adds a hint of sweetness and depth to the flavor of the gravy.
Served with steamed vegetables and Pressure Cooker mashed potatoes (my recipe will be up soon) and you have a quick and easy week night dinner that is family friendly!