Cooking the meatloaf in a skillet rather than in the oven means your kitchen stays cool and you’ll have a rich, tasty sauce. The addition of nutrient, fiber-rich rice bran and flax take the place of breadcrumbs, keeping the meat moist and soft.

Ingredients

• 1 pound ground meat  (meatloaf mix of part beef, pork, and veal or beef chuck or turkey)
• 1 egg
• 3 tablespoons tomato sauce
• 2 tablespoons Romano cheese or other hard cheese
• 1 tablespoon flaxseed meal
• 3 tablespoons fresh parsley, chopped
• 1/4 cup leeks or onions, chopped
• 2 tablespoons rice bran
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 to 2 cups white mushrooms, sliced (optional)
• 2 tablespoons tomato sauce in 1 cup water 
• 4 medium potatoes with eyes removed, scrubbed and cut into 1 inch cubes
• 16 baby carrots halved or 4 carrots scrubbed and quartered into 16 pieces
• 2 tablespoons cornstarch or rice flour mixed in 1 1/2 cup water

Equipment

Large skillet with  sloping sides to allow flipping the loaf, and lid.

Process

1. Heat electric skillet to 250 degrees, or if using a regular skillet, use medium heat.
2. Into a medium bowl, add egg, parsley, salt, pepper, rice bran, flaxseed meal, leeks or onions, 3 T tomato sauce and cheese.  Mix ingredients with your hands.
3. Add meat, mix well with your hands (good to use thin plastic disposable gloves) and form a flat oval shape 2 inches thick.  Drizzle olive oil around center of skillet then place meat loaf in center of skillet.
4. Slowly brown loaf for 15 minutes.  Using a large spatula, carefully flip and brown other side 10 minutes.  Add mushrooms after turning meat, and saute; till golden brown, stirring occasionally.  Add combined 2 T tomato sauce to 1 cup of water and add to skillet.  Add potatoes and carrots and cook til tender, about 10 minutes.
5. At this point you could make a non-starchy side vegetable such as broccoli, kale, green beans, or squash.  Applesauce or a salad also would go well.
6. Remove meatloaf and vegetables to heated platter.  Stir cornstarch mixture into pan drippings and cook until thickened, about 2 minutes.  Adjust salt and pepper to taste.  Pass the gravy. Serves 4.