Skillet Meatloaf isn’t reinventing the wheel. There’s nothing novel about it. But it’s just as good as its loaf pan counterpart. And it’s easier too – You don’t really have to shape it, just toss it in the pan, bake, and serve it up!
Skillet Meatloaf may even be better than it’s 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.
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 ten to fifteen 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.
For Skillet Meatloaf, I would definitely use two pounds of ground beef. For one thing, I’ve made it before with one pound, and it really dries out. And no one likes that.
For another, it’s one of the few things the bambino will actually scarf down like it’s his last meal, so I usually try and double up the ground beef whenever I do make meatloaf. I usually serve this with mashed potatoes (and occasionally gravy), but my Stovetop Mac and Cheese is also a good side.
And of course, there’s the benefit of cold meatloaf the next day, for sandwiches. Assuming you have leftovers, that is.
As is usual in our house, 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 South Dakota, we can get snow into May (Like last year. Boy, 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 sixty degrees. Come ON Spring!!!
- 2 lb. ground beef
- 1 C old-fashioned oats, breadcrumbs, or 1 sleeve of saltines, crushed
- 1 tsp. onion powder
- 1 tsp. garlic powder
- salt & pepper
- 1 large egg
- 1/2 Tbsp. Worcestershire sauce
- 1/4 C ketchup
- Preheat the oven to 350 degrees F. Spray a cast iron skillet with cooking spray.
- In a large mixing bowl, combine all the ingredients except the Worcestershire sauce and ketchup. With clean hands, mix together just until combined. Place in the skillet, and pat into a circle about 2-inches thick.
- In a small bowl, whisk together the Worcestershire sauce and ketchup, and spread over the top of the meatloaf.*
- Place in the oven and cook for 1 hour (start checking the internal temperature after 45 minutes), or until the internal temp has reached 165 degrees. Allow to rest for 10 minutes before cutting into wedges and serving.
*You can also spread the top with a barbecue sauce of your choice, if you prefer