Stove-top Braised Meat Loaf. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........

 This is so good, catsup is not required!

Stove-top Braised Meatloaf
adapted from:  Olla Podrida

1 slice bread
2-4 T milk
1 pound lean ground beef
1 egg
1 T finely minced onion
1 T catsup (this touch of sweet will carry the rest of the flavors, you won't taste it separately)
1/2 t garlic salt
fresh pepper to taste ( 4-6 "grinds")
2 T dry bread crumbs
1/3 c Parmesan cheese
2 T finely chopped, ham or salami or  prosciutto or mortadella

1/2 - 3/4 c dry (fine) bread crumbs, plain or Italian flavored

1 T olive oil
1T butter

1/2 c dry white wine
1/2 c beef stock or water
1 small tomato, finely diced
1 small carrot grated ( if desired)
1 T minced onion (if desired)

Place slice of bread and 2 tablespoons of the milk in a skillet, warm gently, stirring until mixture is a creamy mass. You may need up to the full 4 tablespoons of milk, however, do not use more. Let cool.

Combine the cooled bread mixture and the remaining ingredients for the meatloaf. Mix together gently. On a large sheet of plastic wrap, turn meat mixture out and begin forming a log, approximately 2 1/2 inches thick. Wrap and chill for an hour or place in the freezer for 15 minutes.

In a shallow bowl, add dry bread crumbs. For ease I cut the log in half to make the process of coating and browning easier. Coat the meat mixture in bread crumbs, taking care to maintain the meat loaf shape.

Heat butter and oil in large shallow pan, saute meat loaf piece(s) until golden brown, turning to brown all sides. Take care to not break the loaf apart. I cut the uncooked loaf in half to better fit the pan I was using.

The added vegetables during the braising will add body and additional flavor to the pan sauce reduction.

Add wine, stock and diced tomato, carrot and onion if using, braise covered on low/simmer 1 hour. Remove from pan, set aside. Sieve pan drippings to remove skin and seeds from tomato and other solids that you do not want in your reduced pan sauce. Skim fat, return to pan and boil down to concentrate and thicken. Serve the reduced pan sauce over the meatloaf or with mashed potatoes.


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  1. Wow this is like no meatloaf I've ever had!! Braised? Awesome!! I love a good braise AND meatloaf, combining the 2 is brilliant. 1 lb of meat is perfect for my small family, just enough for dinner and a lunch for my hubby. Thanks for the great dinner idea!

  2. I have always wanted to try at making some meatloaf! Looks delicious and you are right about the portion! Wish you a lovely weekend!

  3. Hi this sounds delightful! Hope your doing great! Thanks for the visit!

  4. I never saw a meatloaf cooked stove top like this! What a great idea!

  5. This sounds like a great idea! I happen to love meatloaf but also try to make it different ways. I'll for sure be trying this, thanks!

  6. wow...a different twist!! still the perfect comfort food. yum..thanks!!!

  7. Hi Melynda,
    This is pure comfort food and would be fabulous on this cold rainy day. A nice plate of that Meat Loaf, a quilt, a fire and a log nap, Yes!
    Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick's Day and Come Back Soon!
    Miz Helen

  8. genius! I have never thought about braising my meatloaf but why not? It sounds amazing!

  9. This is a brilliant idea! Especially since my oven is on the fritz. I can't wait to give this a try.


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