Meatloaf in a pan

Name: Meatloaf in a pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Ground beef 1.5 lbs; Sausage 0.66 lb; Gruyere cheese 3.5 oz; Rustic breadcrumbs 1 cup; Parmigiano Reggiano PDO cheese 1.8 oz; Eggs 2; Chives dry 1 spoonful; Parsley dry 1 spoonful; Fine salt 1 tsp; Black pepper 1 tsp; Extra virgin olive oil 2 tbsp; White wine 3.4 oz

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Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Average
Note + chilling time in the fridge (10 min.)

PRESENTATION

So... If you’re craving a comforting Italian dish without the hassle of an oven, you gotta try skillet meatloaf, or "polpettone in padella." Seriously, this stovetop meatloaf brings all the heart and soul of Italian home cooking right into your kitchen. Instead of baking, this version cooks entirely in a pan—evenly cooked, tender center, and a beautifully golden crust. And the best part? Cheese cubes mixed right into the meat—making every bite melty and juicy. Really, really good stuff.

This dish is a Sunday favorite across Italy. Comfort food that’s special but doesn’t take forever to make. Plus, those drippings in the pan? They turn into a savory sauce. Enhances each slice, no question. Many families throw in regional cheeses like scamorza or speck for extra flavor—really showing the creativity of Italian home cooks.

And you know what? Some folks call this a cast iron meatloaf because it’s all made in one pan. Fewer dishes at the end of the night—can’t go wrong with that. This easy meatloaf recipe is perfect for Sundays or even weeknights when you need a quick meal. Pretty simple. Comes together fast. A juicy, hearty dish that anyone who loves simple, tasty food will enjoy.

In different parts of Italy, families toss in extra herbs or use local meats. But the goal stays the same: soft inside, crispy edge, pairs well with potatoes or a fresh salad. So here's the thing: if you want a meal that's filling, rich, and brings everyone together, skillet meatloaf is the way to go. Fits right in with other family dinner ideas from Italy—each meal feels like a cozy celebration. Whether it’s just a casual weekday or a special Sunday, this dish is sure to become a beloved staple in your home. For real.

INGREDIENTS

Ground beef 1.5 lbs (700 g)

Sausage 0.66 lb (300 g)

Gruyere cheese 3.5 oz (100 g)

Rustic breadcrumbs 1 cup (80 g)

Parmigiano Reggiano PDO cheese 1.8 oz (50 g)

Eggs 2

Chives 1 spoonful - dry

Parsley 1 spoonful - dry

Fine salt 1 tsp

Black pepper 1 tsp

For Cooking: Extra virgin olive oil 2 tbsp (30 g); White wine 3.4 oz (100 g)

Preparation

How to prepare Meatloaf in a pan

To prepare the meatloaf in a pan, combine ground beef and sausage in a bowl 1, then season with salt 2 and pepper 3.

Now add the grated Parmigiano Reggiano 4, eggs 5, and dried parsley 6.

Flavor with dried chives 7 and finally add the rustic breadcrumbs 8. Mix with your hands to combine the ingredients, then add the cubed Gruyère 9.

Continue to knead by hand in the bowl until you get a homogeneous mixture 10; this step is crucial for good cooking results 11. Place the mixture on a sheet of parchment paper 11 and shape a meatloaf slightly shorter than the diameter of your pan 12.

Wrap the meatloaf in the parchment paper 13, tighten well 14 and seal by folding the ends underneath 15. Let the meatloaf firm up in the refrigerator for 10 minutes.

After the chilling time, heat the oil in a large pan 16, then carefully place the meatloaf and sear it on one side without touching it 17. With the help of tongs, turn the meatloaf to sear on the other sides 18; it will take a total of 12 to 18 minutes.

At this point, deglaze with white wine 19 and let the alcohol smell completely evaporate, then cover with the lid 20. Cook over medium-low heat for another 12 minutes. Your pan meatloaf is ready to be served with its delicious cooking sauce 21!

Storage

The meatloaf in a pan can be stored in the refrigerator for 1-2 days. It can be frozen once cooked and cooled.

Advice

Before shaping your meatloaf, measure the diameter of your pan, keep in mind that the meatloaf should cook comfortably without touching the sides: if you are using a pan 8.5 inches wide, we recommend making it no longer than 8 inches.

For the translation of some texts, artificial intelligence tools may have been used.