Recipes // Main Dish Beef and Pork // Skillet Veggie + Beef Meatloaf

Skillet Veggie + Beef Meatloaf


By Katie Cavuto


  • 3/4 pound lean ground beef
  • Salt and pepper
  • 1 cup crimini mushrooms
  • ¼ red bell pepper
  • 1 small shallot
  • 1 egg
  • 1 tsp fresh thyme
  • ½ cup cooked quinoa
  • Red pepper sauce (puree 1 cup roasted red peppers with 1 tbsp white balsamic vinegar, ¼ cup fresh basil leaves—puree in food processor)


  1. Into a large bowl add beef. Season with salt and pepper.
  2. Place 2 ounces of mushrooms into a food process and pulse until finely minced. Add minced mushrooms to beef.
  3. In a blender or food processor, add 1 egg, bell pepper, shallot and thyme. Puree. Add to the beef mixture with the quinoa—just enough to keep moist and bind.
  4. Divide beef into 4 equal portions and form into patties.
  5. In a grill pan or sauté pan, heat 1-2 tbsp vegetable oil over medium-high heat, add the mini-meatloaves and cook 3-4 minutes until a nice crust has formed. Flip and continue cooking for additional 3 minutes.
  6. Top with Roasted Red Pepper Sauce.
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