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A plate of meatloaf topped with ketchup, surrounded by cooked potatoes, carrots, and celery on a white plate.

Mom’s Stovetop Meatloaf with Braised Vegetables

Chef Jenn
Mom’s Stovetop Meatloaf with Braised Vegetables is tender, juicy, and simmered in rich pan juices with carrots, potatoes, and onions. A cozy one-pot comfort meal perfect for family dinners.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings
Calories 476 kcal

Ingredients
  

For the Meatloaf

  • 2 pounds ground beef
  • 1 large egg beaten
  • 1 envelope onion soup mix
  • ¼ cup breadcrumbs
  • 1 tablespoon tomato paste
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Maggi seasoning optional
  • 1 tablespoon extra-virgin olive oil
  • 1 cup beef broth
  • ½ cup red wine
  • 2 to 3 celery stalks
  • 3 carrots
  • 1 onion
  • 1 ½ pounds baby potatoes

For the Topping

  • ¼ cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon mustard powder

Instructions
 

  • Mix the tomato paste and mayonnaise in a small bowl until smooth.
  • Combine the ground beef, egg, soup mix, breadcrumbs, Worcestershire Sauce, Maggi Seasoning, and tomato mixture in a large bowl.
  • Shape into a compact loaf that’ll fit in your Dutch oven with a tightly fitting lid and set aside.
  • Heat the oil in a Dutch oven over medium heat. Add the celery, carrots, onion, and potatoes, and sauté for 6 to 8 minutes, or until lightly browned; then transfer to a bowl.
  • Position the meatloaf in the center of the skillet and place the veggies around the meatloaf. Slowly pour the broth and red wine over the veggies.
  • Cover and cook over medium-low heat for 40 minutes or until it reaches about 150-F with a digital meat thermometer.
  • Mix the ketchup, sugar, and mustard powder then spread the topping over the meatloaf, then cover and cook for 5 to 10 minutes, or until the internal temperature reaches 165°F on a digital thermometer.
  • Rest for 5 minutes, then slice and serve.

Video

Notes

Chef Jenn’s Recipe Notes

  • I’ve tested this meatloaf with 90/10 (extra lean),  80/20 (lean) and 73/27 (medium). I much prefer the 80/20 ground beef. Extra lean didn’t have enough fat in it and the meatloaf was dry and hard. Medium left too much fat in the pot, and you want that sauce for gravy. Lean ground beef had the perfect blend of just enough fat, and plenty of flavor without being too dense.
  • Cooking times are just a suggestion. How long it takes to cook will depend on how cold your meat was when you put it on to cook, the shape of your meatloaf, and how high the heat when cooking. Use a digital thermometer and cook the meat until it reaches 165-F. 
  • You can thicken the sauce with a bit of flour and water slurry. Or cornstarch and water. Just mix 2 tablespoons of flour/cornstarch in with ¼ cup of water or broth and drizzle it into the pot with the simmering liquid (remove all the meat and veg) until thickened. You may not need all the slurry, so drizzle it in slowly.

Nutrition

Serving: 1sliceCalories: 476kcalCarbohydrates: 29gProtein: 24gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 105mgSodium: 762mgPotassium: 899mgFiber: 3gSugar: 6gVitamin A: 3935IUVitamin C: 20mgCalcium: 66mgIron: 4mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Braised Vegetables, Comfort food, Mom’s Stovetop Meatloaf with Braised Vegetables, Stovetop Meatloaf
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