Skillet Meatloaf

We have just returned from visiting my mom in Corpus, where we stay with a couple who well, who make Randy and I feel pretty young. She is 80 and he is 92. We enjoy them so much and they are just so sweet to open up their home to us for as long as we need. Jane is quite the cook, as I have written about her before, and when the conversation turned to recipes, which it always does, she began to tell me about this skillet meatloaf that she use to always make for her 3 boys, because she could hide veggies in it and they would have no idea. It is a great way to have meatloaf without having your oven on during these hot summer days. She never follows an exact recipe and this is as exact as it is going to be until I get to the store and buy the things I need to make it. I will then post some exact measurements, but until then, make your favorite meatloaf recipe with the following exceptions.

1 lb of ground beef
breadcrumbs or cracker crumbs
diced very finely, onion and bell pepper
garlic powder, salt and pepper to taste
1 egg
1/2 cup shredded carrot
Shape the meat into balls or 2 small loafs

Jane heats a little Crisco oil, but since I know that there are many younger people out there who believes that Crisco is nothing but heart attacks waiting to happen, may I suggest a little olive oil. Shape the meat mixture into balls or loafs and brown on both sides. Take meat out and set on a plate. Using a little flour, with a fork, whisk the flour in the drippings in the pan and continue to stir until the flour mixture is lightly browned. Add about 1 1/2 cups warm water all the while whisking, so mixture does not lump. Add your meat back in and cover. Simmer over low heat for about 30-35 minutes allowing the meat to thoroughly cook. Serve over rice or mashed potatoes.
*If the idea of making gravy scares you, use a packet of brown gravy mix, following directions on the package, but then pouring it into the pan drippings, to allow the flavors to meld together with the meat.
In a heavy skillet, heat your Crisco or olive oil until it starts to sizzle.

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