Recipe by Charmed
A change from traditional meatloaf. Serve with your favorite gravy, if desired.
Top Review by ClareVH
Ground Beef never had it so good! If you don't have an oven-safe skillet, you can still make this recipe. I don't have an oven-safe skillet, so I baked it in a 9" X 13" casserole dish. I baked it for about the same amount of time. It didn't puff up too high, but Yorkshire Pudding falls anyway, and it didn't affect the taste. I added some extra garlic and some chopped basil to the ground meat. I melted a tablespoon or so of beef fat in the casserole while pre-heating, as in Yorkshire Pudding. I topped it with sour cream, and it tasted sort of stroganoff-y. I ate some leftovers topped with (yes!) melted shredded cheddar cheese and salsa verde! Yum!
- 1 1⁄2 lbs ground beef
- 1⁄2 cup finely chopped onion
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon ground coriander
- 1⁄8 teaspoon cumin
- 1⁄2-1 clove garlic, finely minced
- 1 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 3 eggs, beaten
- 1 1⁄2 cups milk
Directions See How It's Made
- You will need 2 skillets for this dish; one should be a 10" skillet that is oven safe.
- Preheat the oven to 400.
- In one skillet, cook the beef, onions, salt, pepper, coriander, cumin and garlic until the beef is browned; drain.
- Put the 10" oven safe skillet into the oven until the pan is hot.
- Meanwhile, in a bowl, mix the flour with the salt.
- Set aside.
- In another bowl, mix the eggs and milk, and add to the flour mixture, beating until smooth.
- Pour half the batter into the hot skillet.
- Top with the meat mixture, then the rest of the batter.
- Return to the oven and bake for 40 minutes.