Old Fashioned Cast Iron Skillet Meatloaf Recipe

This Cast Iron Skillet Meatloaf is juicy, flavorful, and never dry. An old-school recipe that might just change how you feel about meatloaf.

As someone who was born and raised in the Midwest and resides happily here still, I lived most of my life blissfully unaware that certain people turn their noses up at meatloaf.  I happen to be of the personal opinion that anyone who is anti-meatloaf simply has not ever been served a proper meatloaf.

You see, proper meatloaf is much more than a hunk of ground meat patted into a loaf shape and then baked, cut, and served like a dry, meaty slice of stale bread.

I’ve sampled such a sorry excuse for “meatloaf” and after the chipped teeth and dehydration from taking a few bites (kidding), I could see why someone would blame all meatloaf for what bad meatloaf did to them.  

So now, I see it as my life’s purpose to vindicate proper meatloaf from the bad rap bestowed upon it by bad meatloaf.  

And to accomplish this task, I will share my husband’s grandma’s cast iron skillet meatloaf recipe that has been a staple and favorite in this old German family for generations.  Served with Old Fashioned Mashed Potatoes and gravy, of course.

If you’d rather watch than read, spend a day with me as I get some stuff done and then make a big midwestern meal (including this meatloaf) for my family in this video .

Why You’ll Love This Recipe

If you bake the perfect meatloaf, you’re going to love it. I promise, and here’s why:

• Juicy, not dry, comfort food: When you soak this bread in milk and use just the right egg-to-ground beef ratio, the meatloaf stays tender all the way through. There are no dry bites or crumbly slices to contend with.
• Real flavor from the glaze: Ketchup, brown sugar, and Worcestershire sauce are the trio behind that sweet yet tangy layer on top. I’m talking about the tangy layer that caramelizes during baking. You’re going to love mopping up this awesome glaze with your delicious mashed potatoes.
• A simple meal made in a cast iron skillet: I bake this flavorful meatloaf in a well-seasoned cast-iron skillet. This helps it cook evenly, with crispy, golden edges no loaf pan could ever give you. This recipe uses a bunch of simple ingredients, but it still tastes like heaven. 
• It’s a real family recipe: This isn’t one of those trendy spins; it’s a handed-down recipe, a real grandma-approved treat that’s been loved for generations. 

What You’ll Need

INGREDIENTS:

Meatloaf:

• 6 slices sandwich bread (150 g)
• 1 cup milk (240 g)
• 1 egg (50 g)
• 1 tablespoon Worcestershire sauce (15 g)
• 2 teaspoons salt (12 g)
• 1/2 teaspoon pepper (1 g)
• 1 teaspoon garlic powder (3 g)
• 1 small onion, diced (70 g)
• 1 teaspoon Italian seasoning (2 g)
• 2 lb ground beef (907 g)

Glaze:

• 2/3 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon Worcestershire sauce

TOOLS

• 10” cast iron skillet (well-seasoned)
• Large bowl
• Whisk
• Measuring cups and spoons
• Cutting board and knife

Step by Step Instructions

1. Preheat your oven to 350°F.
2. Tear the sandwich bread into small pieces and soak it in the milk in a large mixing bowl for 10 minutes.
3. After the bread is soft, stir in the egg, Worcestershire, salt, pepper, garlic powder, onion, and Italian seasoning.

4. Add the ground beef last. Use your hands to gently mix it all together until it’s well combined.
5. Press the meat mixture evenly into your seasoned 10-inch cast iron skillet.

6. In a small bowl, whisk together the ketchup, brown sugar, and Worcestershire for the glaze. Pour it over the top of the meatloaf and spread it evenly.

7. Bake uncovered for 1 hour.
8. Let the meatloaf rest for 15 minutes before slicing and serving.

Tips

With the five tips below, you’ll be able to nail this recipe and end up with a classic meatloaf. 

1. It’s best to use soft sandwich bread rather than a chewy artisan loaf: This type of bread breaks down easily and soaks up the milk just right, resulting in that soft, classic meatloaf texture.
2. Give the bread a 10-minute soak: This little step makes sure the bread breaks down completely and also helps keep your meatloaf moist.
3. Mix everything first, then add the ground beef: Before adding the beef, mix the onions, egg, and spices into the soaked sandwich bread. This helps distribute the flavors evenly and prevents overmixing. 
4. Press the mixture evenly into the skillet: Gently pack the meatloaf mixture into the skillet to ensure even cooking and cleaner slices.
5. Don’t forget the glaze: Spread the glaze on top before baking. It adds a flavorful, sticky layer and gives the meat loaf a nice shine. 

Storage

Give leftover meatloaf enough time to cool completely before storing. When ready, slice up your meatloaf, put it in an airtight container, and stick it in the fridge. It stays good for up to 4 days. You can also freeze individual slices for easy lunches. Simply reheat the slices in the microwave until they’re warmed through.