Skillet Meat Loaf

Remember eating your mother's meatloaf? Meatloaf became a staple in the American diet sometime in the early 1900's.  Before butchers were common-place, the hand cranked meat grinder was used by our grandparents to prepare meatloaves. Thank you to Julie I. for sending me this recipe. Her family enjoys this Skillet Meat Loaf dish. Add shredded carrots and chopped fresh spinach to make this staple more nutritious. Using a cast iron skillet on the stove top may even bring back some childhood memories.  If using the stove top is not appealing, try using a loaf pan and place it in the oven at 350 degrees for one hour. Here follows the skillet recipe:

Ingredients:

2 lbs ground beef*

1/2 cups bread crumbs 

6 Tbsp onions, chopped

2 eggs

1 teaspoon salt

1/2 teaspoon peppper

1 cup tomato sauce

1 Tbsp butter

1/3 cup water

2 teaspoons mustard 

2 Tbsp Annie's Worcestershire sauce

Directions:

Combine first 6 ingredients plus 1/2 cup tomato sauce-mix well. Shape into two meat loaves. Melt butter in a skillet and brown meat loaves on both sides. Cover and cook for 25-30 minutes over low heat. Mix mustard, 1/2 cup tomato sauce, water, & Worcestershire together to make the sauce. Pour sauce over meat loaf. Simmer uncovered 10-15 minutes. Serve with mashed potatoes and oven roasted broccoli & cauliflower. 
*Substitute 1lb of pork for 1lb ground beef if desired.