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Prep 20 mins
Cook 1 hr 30 mins
I’ve been craving meatloaf for days, but no longer have an oven as we travel Australia in our 4WD and caravan. I thought about it and decided I could do it in our electric frying pan. Mine is a large one (about 12 inches by 10 and is deep too). I put a wire rack (from our tiny broiler) in it and filled the bottom with water to a depth of about 1 inch. I made my meatloaf mix and put it on an oval heatproof Corelle platter; then turned the frying pan to its hottest setting and brought the water to the boil. Put the meatloaf on its platter on the rack, put the lid on and cook on high. It took 1 ½ hours to cook and I topped up the water once; then I let it cook with no water for about the final ½ hour. This was a great success and I almost think it made a better meatloaf than my oven used to!
- 1 tablespoon oil
- 1 onion, chopped
- 2 slices bacon, diced
- 3 garlic cloves, minced
- 500 g ground beef
- 500 g ground pork
- 2 eggs
- 1 cup breadcrumbs
- 1 cup salsa (I used a hot commercial one)
- 1 red capsicum, diced
- 1⁄4 cup pitted olive
- 1 cup shredded cheese (I used smoked Gouda)
- 2 teaspoons ground cumin
- 2 tablespoons chopped fresh coriander
- salt and pepper
- Heat the oil in a pan over medium heat; add the onion, bacon and garlic and cook for about 5 minutes or until the onion is softened.
- Put this mix and the remaining ingredients into a large bowl and mix well (I find with my hands is the best).
- Tip the mix onto a heatproof plate and shape into a rectangle-longer, wider and flatter rather than high!). I always shape my meatloaves very firmly, trying to get rid of holes inside as they seem to crumble less on cutting if I do.
- Cook in your frying pan using the method in the intro above.