Author: Tiffany McCauley
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This simple skillet meatloaf recipe is the perfect meatloaf for two.
Now that we’ve gotten settled in the new (and hopefully final!) house, I’m starting to get into a work routine again for the first time in about 3 years. It’s really pretty remarkable to feel this efficient again.
But I am having to play a bit of catch-up to ensure that my blog keeps chugging along as usual. So, I’ve started making some smaller meals. Meals that allow me to feed Mini Chef and me for the week but aren’t so big that we won’t be able to eat them fast enough before they go bad. My freezer is pretty full, so stocking up on frozen leftovers really isn’t an option at the moment. So, I’m simply learning to cook smaller meals.
This Skillet Meatloaf is great for one (with leftovers) or two people (no leftovers). It’s enough for one person to enjoy two to three servings. Mini Chef and I both had some for dinner, and then I was able to send what was left over the next day as part of his lunch. It worked out perfectly!
I should mention that you will need to have a cast iron pan to do this. If you don’t have one, you can simply use a loaf pan like you would with a regular meatloaf. Just be aware that it’s really meant to be on the smaller side, so if you put it into a normal loaf pan, it’ll be a bit on the flat side. But it’ll still be delicious!
More Meatloaf Recipes
- Slow Cooker Meatloaf
- Turkey Meatloaf
Low Carb Skillet Meatloaf Recipe
This skillet meatloaf is perfect for one or two people. It’s easy to make and goes perfectly with all the traditional meatloaf sides such as mashed potatoes. Yum!
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 2 servings
Calories: 440kcal
Author: Tiffany McCauley
Ingredients
- 1 lb. ground turkey
- 1 large whole egg
- 2 tbsp. oil
- ½ small yellow onion, chopped
- 2 medium cloves garlic
- 1 medium stalk celery, sliced thin
- 4 medium white mushrooms
- salt and pepper to taste
US Customary – Metric
Instructions
In a medium mixing bowl, knead the ground turkey and egg together until well combined, then set aside.
In a small cast iron skillet, warm the oil. (My pan was 6 inches at the base. If you have a larger pan, you’ll want to double the recipe)
Add the onion, celery and mushrooms and sauté until the onions are translucent.
Stir in the chopped garlic and stir for about 1 minute.
Remove from heat and allow to cool enough to be able to handle the vegetables with your hands.
Transfer the sauted vegetables to the bowl with the meat in it and knead with your hands. (Hang on to your pan, you’ll be using it again. Do not wash it)
Add the last tablespoon of oil to your pan, making sure to coat the entire bottom of the pan as well as the side, the best you can.
Transfer the meat into the pan and form into a rounded loaf. (Like a dome)
Bake at 375 F. for approximately 40 minutes or until a meat thermometer reaches at least 165 F.
Cool slightly, slice and serve.
Season with salt and pepper to your liking at the table.
Nutrition
Calories: 440kcal | Carbohydrates: 3g | Protein: 58g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 217mg | Sodium: 169mg | Potassium: 895mg | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 2.6mg | Calcium: 29mg | Iron: 2.4mg
Author: Tiffany McCauley
Title: Journalist
Expertise: Food, cooking, travel
Bio:
Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author. She is also a food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. She has helped thousands of people learn to cook simple, clean, and healthy foods in their own home kitchens. She lives in Maine and loves Elvis, sunflowers, and a good seafood chowder, as well as travel writing.
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So simple and easy! Will be a staple in my house! Also love that it doesn’t make a huge amount of food causing days of leftovers! Yay!Reply
Shannon – Thank you so much!! I’m so happy you enjoyed it so much! 😀
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