When you hear meatloaf, you either think yummmm or yuckkk! Meatloaf has a bad rep okay, for being a gross, dry, flavorless mound of meat. Doesn’t sound very appetizing. But as the goal of remaking homemaking, meatloaf needs to be remade! It is the perfect medium for all kinds of flavors! You can customize your meatloaf for whatever flavor style you like whether that’s traditional, bbq, Mexican style, etc.
This recipe I am posting today is my traditional meatloaf recipe that I have worked on for years to perfect! After making it in a traditional meatloaf pan (which is an option for you if you do not have a cast iron skillet), I realized my favorite pieces were on the end, where most of it was crispy and delicious! So one day I looked at my cast iron skillet and figured, let’s try it! Turns out it’s the perfect pan to capitalize on the crispiest, juiciest slice of meatloaf!
Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
**Side note before we get started – a cast iron skillet in my opinion is a kitchen staple piece. If you do not have one, I urge you to get you one today! I will post another blog about caring for your cast iron skillet in the right way!
Let’s do this!
Skillet meatloaf (GF)
What you need:
- 1 lbs ground beef (Grass fed is the best for us)
- 1/2 lbs ground sausage (optional)
- 1/2 onion (diced)
- 1/2 bell pepper (diced)
- 1 tbsp minced garlic
- 3 eggs (*2 eggs if not doing GF recipe)
- **1 cup of breadcrumbs (I make my own GF ones – scroll down to see how below)
- 1 tsp cornstarch
- 1 tbsp Worcestershire sauce
- 1/2 cup ketchup (1/4 cup for mixture and 1/4 for topping
- 1.5 tsp salt
- 1 tsp ground black pepper
- 2 tsp dried minced onion
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried basil
- 1/2 tsp paprika
Preheat oven to 375 F.
In a bigger mixing bowl, add in diced onion, bell pepper, ground beef, ground sausage, minced garlic, eggs, breadcrumbs, cornstarch, Worcestershire sauce, and 1/4 cup of ketchup (I do not sauté my veg prior to mixing because I like a little bite to mine in the meatloaf! It will soften but you’ll know it’s there).
Then add in all of the dry seasonings and stir well! You can use a spoon but the best way to stir a meatloaf is to use the utensils God gave you, those hands (take off any rings because it gets messy).
Get your cast iron skillet and spray or coat with oil (I prefer to use spray coconut oil). Then turn your meatloaf mixture into the pan and smooth down to an even mixture across the skillet. Take the remainder of your ketchup and smooth over the top with a spatula or spoon. Bake for 35 minutes on middle rack, then move to the top of the oven and broil for 5-8 minutes (for your desired color).
**Disclaimer: If you do choose to use ground sausage, you may see fat forming on the top of the meatloaf. I just take it with the ketchup and smooth it around the top before broiling. After broiling if there is still visible fat, just smooth again and drizzle a little extra ketchup over top for a better look! You shouldn’t have this issue if you omit the sausage.
I served with mashed potatoes and mixed veggies! The good thing about meatloaf is you can pack tons of vegetables in it and kids love it (because it has ketchup of course). Not to mention it is a homemade meal that makes you feel at home, and that’s our goal as homemakers! Let me know what you think and post comments and pics below! Happy homemaking!!
***How to make GF breadcrumbs:
So I just took about 3-4 pieces of my GF bread and diced it up. I put some oil in the skillet and broiled them in the oven (mixing around every 2 minutes) for about 10 minutes. Once all toasty, I blitz in my food processor and added to the meatloaf mixture!