Skillet Meatloaf isn’t reinventing the wheel. There’s nothing novel about it. But it’s as good as its loaf pan counterpart.
I have the worst trouble with making meatloaf in a traditional loaf pan. I either have to cook it for over an hour, or at a higher temp, to ensure that the center is done. That generally (but not always) means my meatloaf is dry. Well, what’s actually cooked is usually dry, but the center is often pink and raw. Not good when you’re cooking meatloaf (and before anyone asks, yes, I let it sit for 10-15 minutes before cutting into it. That usually doesn’t help much.).
So this time, I opted to use my cast iron skillet. My mom told me one time that her grandfather used to make meatloaf in a cast iron skillet and it was the best.
I think I agree. My only complaint is that I definitely need to use two pounds of meat, rather than the one pound that’s pictured above. For one, this meatloaf was a tad dry (but we still ate it). For another, it’s one of the few things the bambino will actually scarf down like it’s his last meal. Plus, there’s the benefit of cold meatloaf the next day, for sandwiches. As it is, with this one, I had to snag my lunch portions right away, so that they wouldn’t get eaten!
And today, it’s perfect leftovers as we got MORE snow overnight. Dammit. I know it’s only March, and here in SoDak, we can get snow into May (like last year–that was fun), and even June. But still. ENOUGH ALREADY!!!
By the end of the week, we’re supposed to be sunny and close to 60. Come ON Spring!!!