2 lbs Any combo of your favorite ground meats (I prefer ground beef round for this)
2 eggs
cracker or bread crumbs
chopped onion (to taste)
finely minced garlic (optional)
3/4 c (or less) ketchup, spaghetti sauce, or tomato sauce
seasonings to your taste (salt, pepper, rosemary, ect)

Combine all ingredients in a large bowl. Gently mix (do not pack or overmix as your meat will come out tough). You only need enough bread crumbs to hold the mixture together, and you don't want to add too much sauce or your mixture will be too wet. Eyeball it.

Form into patties like you would a hamburger steak. On a hot skillet or griddle, brown the meat on the first side. Then flip. Allow that side to start to brown. Turn down heat. Then cover. This will help assure the meat gets done in the middle. Cook until the juices run clear.

This is simply a regular meatloaf cooked on the stove top! Serve with traditional sides like mashed potatoes and corn. A simple salad and a baked potato would be nice additions, as well.

I've also heard that you can make individual meat loafs in muffin tins in muffin cups - Rachael Ray has a recipe like this i believe. And if you're feeling really creative you can make instant mashed potatoes and use it as 'frosting' on the meat loaf .

Yes, I've seen the muffin tin method, as well. I prefer the pan method, but others may like a baked version better.

Mashed potato frosting, eh? Sounds like a plan.

We make a regular meatloaf mixture then form it into 12 ounce little meatloaves and freeze. When we get an order it takes 7 minutes in the microwave. I am really surprised how many people order meatloaf in a restaurant. Seems like a home dish to me....but we sell a lot!

I do the muffin tin meatballs ALL the time. But I got my recipe out of a Cooking for Kids cookbook, not Rachel Ray!