- April 5, 2017
- April 22, 2017
- 230 Views
I use cast iron skillets for EVERYTHING. They are so great for easy weeknight meals, especially since you just wipe them down and they’re good to go until the next meal. They don’t require a lot of scrubbing if you season them correctly, or have one passed down that’s already seasoned, they’re better than nonstick pans. In this skillet meatloaf recipe, it’s the star of the show; it does all the work and you just have to plop it in the oven and watch it get beautiful!
As a kid, I never really appreciated meatloaf. It’s not the prettiest plate of food, and honestly… what sounds good about “loaf”? It sounds like a meat surprise and I DO NOT like surprises. But now as a mom, meatloaf is AWESOME!! You can make it 1,000 different ways… add in what you like, take out what you don’t, and when you have picky eaters, that comes in handy 😉
I used to make meatloaf like all normal people… in a loaf pan! But once I got my extra large cast iron skillet, I knew I had to try to make anything and everything in it! So one night I had a brilliant idea to throw my meatloaf in there, and I will tell you it was the best it’s ever been. Maybe it’s because my skillet is well seasoned, maybe it was the meatloaf itself, or maybe cast iron is just plain amazing… whatever it was, I will not make it another way. My husband even told me he loved the way this tasted more than any other way I’ve made it.
I think this way was soooooo much better to me because I don’t exactly LOVE a “mushy” meatloaf, which is probably why I never liked it as a kid. With using the skillet, there’s a bigger surface area so the top really gets nice and golden and almost forms a crust, while the rest of it cooks all the way through nicely.
Look at how beautiful that is… cast iron and meat, you really can’t get any better.
I don’t use breadcrumbs like most people… I actually take about 1/2 loaf of bread and soak it in milk while I prepare the meat.
About 2 pounds of meat… error on the side of more 😉 If you buy the 1 pound rolls of meat, that’ll be easy. We have huge logs of ground beef from our butcher so I just get out what I need.
Put everything in a large bowl and get to mixing. The only way to do it is to just get in there with your hands… don’t be afraid of it.
Once the meat mixture is done, place it in your skillet.
Put the skillet directly in the oven… easiest thing ever!
While the meatloaf is cooking away, mix together the topping.
Once it’s cooked for 40 minutes, top it, crank up the heat, and put it back in for another 15 minutes.
You can’t tell in the picture, but it was bubbling so beautifully. It’s nice and caramelized on top… oh my goodness.
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- 1 cup milk
- 1/2 loaf bread
- 2 pounds ground beef
- 1/4 cup ketchup
- 2 whole eggs
- 1 1/2 tablespoons garlic
- 1 tablespoon oregano
- 1 tablespoon parsley
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon dry mustard
- pinch of red pepper flakes
- 1/2 cup ketchup
- 1/2 cup light brown sugar
- 4 tablespoons mustard
- Preheat oven to 375°
- Combine 1 cup milk and 1/2 loaf of bread, set aside.
- In a separate bowl, combine remaining meatloaf ingredients.
- Add in the soaked bread and any remaining milk, combine altogether.
- Place entire meat mixture in a large cast iron skillet and spread to an even layer.
- Bake at 375° for 40 minutes.
- While meatloaf is baking, combine all topping ingredients until smooth.
- When the 40 minutes is up, take skillet out and top with the ketchup mixture.
- Crank up the oven to 450° and bake for another 15 minutes.
- Dark brown sugar is fine for the topping too. Just whatever you have, the color doesn't matter.
- This only serves 4 people in my family, but if yours enjoys smaller portions, it would serve more.
- You could also put this is a regular loaf pan and it would be just as tasty... just make sure you check the meat with a thermometer in case you need to add more time.
The Harden Homestead https://www.thehardenhomestead.com/