Stovetop Stuffed Meatloaf: A Savory Twist on a Classic Favorite

In a small skillet, heat the olive oil over medium heat. Add the chopped onions and bell peppers, sautéing for 2-3 minutes until softened.
Stir in the cooked spinach and breadcrumbs, mixing well. Remove the pan from heat and let the mixture cool slightly.
Once cooled, add the shredded cheese to the stuffing and mix until well combined. Set aside.
2. Make the Meatloaf:

In a large bowl, combine the ground beef, chopped onion, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, thyme, salt, and pepper. Mix everything together until just combined—be careful not to overmix, as it can result in a dense meatloaf.
On a large sheet of parchment paper or plastic wrap, press the meat mixture into a rectangular shape (about 10×6 inches).
3. Stuff the Meatloaf:

Spoon the stuffing mixture onto the center of the meat rectangle, spreading it evenly.
Carefully lift the sides of the meat and fold them over the stuffing, pinching the edges to seal it in the middle, forming a loaf.
4. Cook the Meatloaf on the Stovetop:

Heat a large skillet over medium heat. Add a bit of oil or nonstick spray to prevent sticking.
Place the stuffed meatloaf in the skillet and cook, covered, for about 25-30 minutes, turning occasionally to brown on all sides. Make sure the meatloaf reaches an internal temperature of 160°F (71°C). If necessary, reduce the heat to avoid burning the outside while ensuring the inside cooks thoroughly.
5. Prepare the Sauce:

While the meatloaf cooks, mix together the ketchup, brown sugar, Dijon mustard, and Worcestershire sauce in a small bowl.
After the meatloaf is done, spoon the sauce over the top and cook for an additional 3-5 minutes to let the sauce warm and glaze the meatloaf.
6. Serve:

Once the meatloaf is fully cooked and the sauce has glazed the top, remove it from the skillet and let it rest for a few minutes. Slice and serve hot.
Serving and Storage Tips