STOVETOP MEAT LOAVES
I got this years ago out of a magazine from a cook named Emily. The photo is tonight's dinner accompanied by my potato pancakes on this site. Out of the four meat loaves I make, this is my husband's favorite. It is so easy to prepare. The leftovers freeze well, or you can heat up the leftover loaves in the oven. It also makes great sandwiches the next day. Dinner is done in 35 minutes. Enjoy!
- tablespoons 2% milk
- tablespoons quick cooking oats
- tablespoon chopped onion
- teaspoon salt
- teaspoon pepper
- pound lean ground beef
- tablespoons of water
- cup of italian tomato sauce
- teaspoon of cornstarch
- cup cold water
- ( if you do not have italian tomato sauce, put a little basil and oregano in a can of regular tomato sauce)
- sometimes, we enjoy adding a can of drained mushrooms to the tomato gravy.
How to Make STOVETOP MEAT LOAVES
- 1In a small mixing bowl combine the milk, oats, onion, salt, pepper and 3 tablespoons of water. Crumble the beef over the mixture and mix well to combine. Shape into 2 loaves.
- 2In a small nonstick skillet, brown the loaves on both sides, remove from pan and drain. This is where I wipe my pan out with a paper towel to get as much grease out as possible. Put the loaves back in the pan.
- 3Combine the cornstarch in the water in a small bowl and whisk until smooth, add the tomato sauce, whisk again. Pour sauce mixture over the meat loaves in the pan.
- 4Bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes or when your meat thermometer says they are done or no longer pink. Baste three or four times during the cooking time. I like to use a glass lid so I can see when they need basting. They will actually glaze like they do in the oven! The tomato "gravy" is divine, pour it over the loaves when you serve it.
- 5Calories for each loaf: 259
10 g fat
4g saturated fat
71 mg cholesterol
16 g carbohydrate
25 g protein
Diabetic exchanges 3 lean meat, 1 starch.
- 6Cook's note: You can use turkey in this recipe. If you do, add 1 teaspoon of chicken granules to each 1/2 pound of ground turkey. Omit the salt.
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