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Sunday, January 30, 2011

Big Wheel Skillet Burger (aka Skillet Meatloaf)

For dinner tonight is a family favorite recipe I inherited from my mother. It's official name is so long, we just refer to it as Skillet Meatloaf. For those who aren't fond of kidney beans (as I am), don't leave them out of this recipe. They impart a flavor to the meatloaf while it cooks and it just doesn't taste as good without them. So even if you remove them from your portion, don't leave them out of the recipe. Although the french bread slices are in the original recipe, I never serve it to my family that way. I'm just going to serve it tonight with cornbread and a vegetable.

Big Wheel Skillet Burger (aka Skillet Meatloaf)
1 1/2 TBsp instant minced onion
1/2 cup milk
1 1/2 lbs ground beef (lean, if possible)
1 slightly beaten egg
1/2 cup quick-cooking (instant) rolled oats
2 tsp salt
1/4 tsp coarsely ground pepper
soy sauce
1 (8 oz) can spaghetti sauce (1 cup) or tomato sauce
1 (15.5 oz) can kidney beans, drained
buttered, toasted french bread slices, optional

Soak minced onion in milk 5 minutes; mix in ground beef, egg, rolled oats, salt and pepper. Mound in 10 inch skillet (flatten slightly so top is flat and it doesn't touch edges.). With wooden spoon handle, score in 5 or 6 wedges. Brush top lightly with soy sauce. Combine spaghetti sauce (or tomato sauce) and drained kidney beans. Pour over meat mixture. Simmer over medium heat 45 to 60 minutes or until done. Start covered, then about half way through remove cover. Serve wedges on french bread slices.

Because this meatloaf cooks in a skillet, if you can, use lean meat. Otherwise, it'll sit in it's own grease which isn't appealing or healthy.

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