Skillet Meatloaf Recipe: A Tender And Flavorful One-Pan Meal

Looking for a quick and easy dinner? This Skillet Meatloaf Recipe delivers a deliciously tender and flavorful meatloaf cooked in a single pan. With ground beef, Parmigiano Reggiano, and savory mortadella, this recipe is perfect for a weeknight family dinner or any time you're craving a comforting, hearty meal. The best part? It's all cooked in one skillet, making cleanup a breeze!

What Is Skillet Meatloaf?

Skillet meatloaf is a modern twist on the classic American meatloaf. Unlike traditional baked meatloaf, this version is browned and simmered in a skillet, which gives it a crispy exterior and a juicy interior. The addition of mortadella adds richness, while the breadcrumbs create a satisfying crunch. A splash of white wine and vegetable broth infuse the meatloaf with a savory depth of flavor. This recipe is a guaranteed crowd-pleaser!

Why Everyone Will Love This Skillet Meatloaf

This skillet meatloaf is the ultimate comfort food! Packed with flavor, it combines the richness of ground beef, the savory depth of mortadella, and the sharpness of Parmigiano Reggiano, all wrapped in a crispy breadcrumb coating. It's quick, easy, and perfect for families or anyone looking for a satisfying meal that doesn't require hours in the kitchen.

Pro Cooking Tips for the Best Skillet Meatloaf

• Lean ground beef? Substitute with lean ground turkey or chicken for a lighter version.
• Season it right: Add garlic powder, onion powder, or even chili flakes to spice things up!
• For extra crispiness, toast your breadcrumbs before coating the meatloaf.
• Use a meat thermometer: Cook until the internal temperature reaches 160°F (71°C) to ensure it's perfectly done.

Frequently Asked Questions

Can I Make This Meatloaf Ahead of Time?

Yes! Prepare the meatloaf mixture a day ahead, shape it, and store it in the refrigerator. When ready, brown it in the skillet and simmer as directed.

How Do I Reheat Leftover Skillet Meatloaf?

For best results, reheat in the oven at 350°F (175°C) for about 20 minutes. You can also microwave individual slices for a quicker option.

What Can I Use Instead of Mortadella?

Try prosciutto, salami, or even crispy bacon for a different flavor profile. Each adds a smoky or savory punch.

How Do I Prevent the Meatloaf From Being Too Dry?

The key is to keep the bread well-soaked and crumbled, not overmixing the meat, and adding enough liquid (like wine or broth) while cooking.

How to Store

Once cooked, allow the skillet meatloaf to cool completely. Wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat it in the oven or microwave for the best texture.

How to Freeze

For freezing, you can freeze the meatloaf before or after cooking. If freezing raw, wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. If freezing leftovers, use an airtight container and consume within 2 months for the best quality.

How to Make Skillet Meatloaf

Step 1

Step 1

n a bowl, combine the ground beef, grated Parmigiano Reggiano, eggs, and soaked, crumbled bread.

n a bowl, combine the ground beef, grated Parmigiano Reggiano, eggs, and soaked, crumbled bread.

Season and mix: Add salt, parsley, and a splash of white wine. Mix everything together with your hands until smooth.

Shape the loaf: On a surface dusted with breadcrumbs, flatten the meat mixture into a rectangle. Lay the mortadella slices on top.

n a bowl, combine the ground beef, grated Parmigiano Reggiano, eggs, and soaked, crumbled bread.

Season and mix: Add salt, parsley, and a splash of white wine. Mix everything together with your hands until smooth.

Shape the loaf: On a surface dusted with breadcrumbs, flatten the meat mixture into a rectangle. Lay the mortadella slices on top.

Step 2

Step 2

Season and mix: Add salt, parsley, and a splash of white wine. Mix everything together with your hands until smooth.

Let's preparare the mixture: in a bowl, combine the ground beef, grated Parmigiano Reggiano, eggs, and soaked, crumbled bread. Add salt, parsley, and a splash of white wine. Mix everything together with your hands until smooth.On a surface dusted with breadcrumbs, flatten the meat mixture into a rectangle. Lay the mortadella slices on top.

Step 3

Step 3

Shape the loaf: On a surface dusted with breadcrumbs, flatten the meat mixture into a rectangle. Lay the mortadella slices on top.

Carefully roll the mixture from the short side into a tight log. Seal the edges tightly, then coat the outside with breadcrumbs. Heat olive oil in a large skillet over medium-high heat. Brown the meatloaf on all sides until golden and crispy. Pour in the white wine and let it evaporate. Add vegetable broth, lower the heat, cover, and cook for 40 minutes.

Step 4

Step 4

n a bowl, combine the ground beef, grated Parmigiano Reggiano, eggs, and soaked, crumbled bread.

Check the internal temperature (should reach 160°F or 71°C) and let rest before slicing.