This recipe was intriguing from the standpoint of cooking it in a skillet. Granted, it’s not that much different than forming it into a loaf in a pan, but it’s still different. You can read the recipe here.
I took a risk in making this. Meatloaf is one of my wife’s favorite meals, if not the favorite. It’s always cautionary to try a different recipe. Although no matter what is made, it’s not her mom making her recipe. Which makes sense – who can make it as good as mom can?
But, she liked this recipe so we have a winner. I liked it but thought it was a little plain. There is not much in the way of added flavor at all. Maybe that is part of the “old-fashioned” twist to it but it could have used a little something more.
The cooking time was good although the edges started to get a but crispy. It’s okay if you like that sort of thing (I don’t). One last item – it didn’t stay together very well. I mean, it wasn’t a complete mess but it didn’t come out in a nice wedge like the picture in the recipe. Just look at my picture.
But that shouldn’t take away from the recipe as it was a decent meatloaf.