This clean eating skillet meatloaf recipe is the perfect meatloaf for two!
Now that we’ve gotten settled in the new (and hopefully final!) house, I’m starting to get into a work routine again for the first time in about 3 years. It’s really pretty remarkable to feel this efficient again.
But I am having to play a bit of catch-up to ensure that my blog keeps chugging along as usual. So I’ve started making some smaller meals. Meals that allow me to feed me and Mini Chef for the week but that aren’t so big that we won’t be able to eat it fast enough before it goes bad. My freezer is pretty full, so stocking up on frozen leftovers really isn’t an option at the moment. So I’m simply learning to cook smaller meals.
This Clean Eating Skillet Meatloaf is great for one (with leftovers) or two people (no leftovers). It’s enough for one person to enjoy two to three servings. Mini Chef and I both had some for dinner and then I was able to send what was left over the next day as part of his lunch. It worked out perfectly!
I should mention that you will need to have a cast iron pan to do this. If you don’t have one, you can simply use a loaf pan like you would with regular meat loaf. Just be aware that it’s really meant to be on the smaller side, so if you put it into a normal loaf pan, it’ll be a bit on the flat side. But it’ll still be delicious!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING SKILLET MEATLOAF RECIPE:
Low Carb Skillet Meatloaf Recipe
- 1 lb. ground turkey
- 1 large whole egg
- 2 tbsp. oil
- 1/2 small yellow onion, chopped
- 2 medium cloves garlic
- 1 medium stalk celery, sliced thin
- 4 medium white mushrooms
- salt and pepper to taste
- In a medium mixing bowl, knead the ground turkey and egg together until well combined, then set aside.
- In a small cast iron skillet, warm the oil. (My pan was 6 inches at the base. If you have a larger pan, you'll want to double the recipe)
- Add the onion, celery and mushrooms and sauté until the onions are translucent.
- Stir in the chopped garlic and stir for about 1 minute.
- Remove from heat and allow to cool enough to be able to handle the vegetables with your hands.
- Transfer the sauted vegetables to the bowl with the meat in it and knead with your hands. (Hang on to your pan, you'll be using it again. Do not wash it)
- Add the last tablespoon of oil to your pan, making sure to coat the entire bottom of the pan as well as the side, the best you can.
- Transfer the meat into the pan and form into a rounded loaf. (Like a dome)
- Bake at 375 F. for approximately 40 minutes or until a meat thermometer reaches at least 165 F.
- Cool slightly, slice and serve.
- Season with salt and pepper to your liking at the table.