Totes Easy Recipes: Stovetop Meatloaf

This recipe is so easy and so forgiving, the ingredient amounts are pretty much just guidelines. It's like cooking for pirates! Also, we pretty much always have all of this stuff around at all times especially because we buy or ground beef in bulk and freeze it, so it's pretty much our go-to "Holy crap it's dinner time?" dinner. We usually put it with risotto or sweet potato fries as a side but it really would go with most anything in my opinion. I would say this quantity would serve three hungry adults with a side dish. Two adults if you just wanted to have Stovetop Meatloaf with a side of Stovetop Meatloaf.

It started off life somewhat predictably as a Rachael Ray recipe which I highly recommend trying including the pasta side dish, but doing it this way was easier and incorporated more ingredients that I generally have on hand. And in case you're noticing a pattern, yes Garlic and Cumin is to me as Butter and Mayonnaise is to Paula Deen.

Anyway, without further ado:

Stovetop Meatloaf

1.5 pounds lean ground beef

4 cloves minced garlic

1 cup dried cranberries

2 teaspoons cumin

1 teaspoon salt

2 tablespoons Worcestershire sauce

1/2 cup grated parmesan cheese

6 slices provolone cheese

Steps:

1. In a skillet on medium-high heat, add the ground beef, Worcestershire sauce, salt, cumin, garlic, and cranberries. Cook until the beef is browned.

2. Stir in parmesan cheese.

3. Lay the provolone slices across the top of the ground beef mixture and cover, allowing the cheese to melt. After the cheese has melted, fold the rest of the ingredients over until everything is all mixed together.