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Meatloaf Without an Oven

Meatloaf Without an Oven – Easy Stovetop Recipe

This meatloaf without an oven is a simple stovetop recipe made with ground beef, fresh garlic, and a sweet-savory sauce. It’s juicy, flavorful, and perfect for those times when you don’t have access to an oven. A hearty, budget-friendly meal the whole family will love—no baking required! Plus, don't miss the video tutorial at the end of this post for extra guidance.
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Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Homemade comfort food, Western
Servings 6

Equipment

  • 1 Heavy-bottomed stovetop pan or skillet with lid
  • Foil paper
  • 1 Mixing Bowl
  • 1 small bowl
  • 1 sharp knife
  • 1 Spatula
  • Measuring cups and spoons as needed

Ingredients
  

For the Meatloaf:

  • 1 kg ground beef
  • 1 egg
  • ½ cup breadcrumbs (or oats if you want gluten-free meatloaf)
  • ¾ tsp salt
  • ¼ tsp black pepper
  • 1 large onion, finely chopped
  • 1 tbsp fresh garlic, grated or minced

For the Sauce:

  • ½ cup ketchup
  • 2 tbsps dark soy sauce
  • 2 tbsps water
  • 1 tbsp brown sugar (or grated jaggery)
  • Juice of 1 large lemon
  • ¼ tsp garlic powder
  • ¼ tsp ginger powder
  • ¼ tsp black pepper

Instructions
 

  • Make the Tangy, Flavorful Sauce
    We’ll start by making the sauce, which adds a sweet, tangy, and slightly smoky flavor to our meatloaf.
    In a bowl, add all the ingredients for the sauce.
    Mix everything together until smooth. Set this sauce aside—we’ll use most of it before cooking and the rest after.
  • Prepare the Ground Beef Mixture
    Now it’s time to bring the meatloaf together.
    In a large bowl, combine the ground beef, onion, and fresh garlic.
    Add the breadcrumbs or oats, the salt, and black pepper.
    Make a small well in the center and add the egg.
    Knead the mixture thoroughly using clean hands until all the ingredients are evenly distributed. The mixture should hold together well and be moist but not too sticky.
  • Prepare Your Pan for Stovetop Baking
    Because we’re making meatloaf without an oven, we need the right pan setup.
    Choose a heavy-bottomed pan or skillet with a lid. Line it with foil paper, leaving extra foil on the edges so we can cover the meatloaf later.
    This heavy pan will help distribute heat evenly and prevent burning. The foil lining also makes cleanup easier and keeps moisture in.
  • Shape the Meatloaf
    Transfer the meat mixture into your lined pan and shape it into a loaf using your hands.
    Tip: It won’t hold its perfect oven-baked shape, and that’s okay! Focus on forming a compact loaf.
    Once shaped, pour most of the sauce (leaving about 1/3 for later) over the top of the loaf and spread it evenly.
  • Cover and Cook the Meatloaf on the Stove
    Carefully fold the excess foil over the meatloaf to cover it. This step is important because it helps trap heat and moisture, allowing the meatloaf to “bake” on your stovetop.
    Place the pan on your gas cooker or stovetop. Turn the heat on high for about 1 minute to preheat the pan. Then immediately reduce it to the lowest possible setting—even lower than your usual “low” setting if you can, (Taking the flame as though you are switching off to get to this flame) as shown below. We want the meatloaf to slow cook and bake without burning.
    A very low, low flame to bake the no-oven meatloaf
  • Stovetop Cooking Times
    Cook the meatloaf as follows:
    40 minutes covered on low heat. Don’t open the lid during this time.
    After 40 minutes, gently turn the loaf over on the opposite side and cook for another 20 minutes.
    Now turn it on the side, and cook for 10 more minutes.
    Turn it on the opposite remaining side and cook another 10 minutes.
    You’ve basically ensured to turn it on all four sides and now cooked your meatloaf for a total of 1 hour and 20 minutes on the stovetop.
  • Final Glaze and Finish
    After 1 hour and 20 minutes, the meatloaf should be firm, browned, and juices should be visible.
    Uncover and pour the remaining sauce over the top.
    Cover once more and let it cook for an additional 10–15 minutes to allow the sauce to glaze and caramelize slightly.
  • Time to Serve!
    Your meatloaf without an oven is now ready!
    You can serve it directly from the foil-lined pan, or carefully transfer it to a plate for presentation.
    Use a very sharp knife to slice the meatloaf so it holds its shape. The inside should be juicy and cooked through, with a flavorful crust from the sauce.
    We loved enjoying this meatloaf two ways:
    In sandwiches for lunch the next day
    With homemade bhajias or fries for dinner

Video

Notes

Tips for Making Perfect Meatloaf Without an Oven

  1. Use a heavy pan: Thin pans may cause the bottom to burn before the inside is cooked.
  2. Cook on the lowest flame possible: This mimics the gentle heat of an oven.
  3. Use foil to trap moisture: Keeps the meat tender and helps it cook evenly.
  4. Use breadcrumbs if possible: Oats work, but breadcrumbs give a firmer texture.
  5. Don’t skip the sauce: It adds essential flavor and moisture to the meatloaf.

FAQs About Meatloaf Without an Oven

Can I use other ground meats?

Yes! You can use a mix of ground beef and ground pork, or even chicken or turkey, but adjust cooking times accordingly.

How do I know it’s fully cooked?

After 1 hour and 20 minutes, the juices should run clear and the meat should be firm. If you have a thermometer, aim for an internal temp of 160°F (71°C).

Can I prepare this ahead of time?

Yes. You can prepare the meatloaf mixture and sauce the night before and store in the fridge until you're ready to cook.
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