Recipes

[SXMGirl]

I just saw this today and it was part of marriage vows!

My Mom's Cast Iron Meatloaf

YIELDServes 4

PREP TIME10 minutes

COOK TIME1 hour

SHOW NUTRITION 

INGREDIENTS

• 2 pounds 

  ground beef

• 1/2 cup 

  old fashioned oats

• 1/4 cup 

  ketchup, plus more for drizzle

• 1/2 cup 

  spicy bbq sauce (we use Trader Joe's sriracha bbq), plus more for serving

• 1 tablespoon 

  yellow mustard

• 1 

  egg

• 1 cup 

  finely diced onion

• 1 clove 

  garlic, minced

• 1 tablespoon 

  Worcestershire sauce

• 1 teaspoon 

  salt

• 1 teaspoon 

  garlic powder

• 1 teaspoon 

  dried parsley

INSTRUCTIONS

1. Preheat the oven to 375°F degrees.

2. Add all ingredients to a large bowl and mix by hand. Try not to overmix otherwise you will get tough meatloaf. Once everything looks combined, add it to a greased 10" cast iron skillet, bread pan, or shaped into a loaf in another oven safe dish.

3. Pat the loaf into shape and add a drizzle of ketchup on top.

4. Bake for 45 minutes or until the center reaches 160-165°F degrees.

5. Drain the grease and broil for 5 to 10 minutes or until the ketchup is caramelized on top.

6. Serve with more spicy barbecue if desired!

RECIPE NOTES

If you don't use a 10" cast iron, just make sure that you adjust the cooking time. The meatloaf will be ready when the center reaches 165°F degrees. You can bake it in any oven safe dish. 

[Luvsmyfam]

thank you everyone for recipes and suggestions.i have everything on hand,so I will not have to go to the store.ill let everyone know how it comes out

Thanks again

[Tinkrbl44]

Question ...... does everyone bake theirs in a loaf pan?  I suddenly recall my grandmother once making hers in a large pie pan and cut the servings in pie-shaped triangles.

I think she did it to save time since a loaf pan would take longer.

[KaySD]

Advice from my mother, and (I think) the original edition of the Joy of Cooking: start with a panade. Which means, pinch a slice or two of bread to bits, put in a bowl and cover with milk for a while until it has absorbed as much as it can. Mix this with ground meat, a bit of ketchup, an egg or two, spices, and vegetbles--I like celery and onion--that have been chopped and sauteed enough to soften, not brown. Needs to be just firm enough to hold together. I don't think it could turn out dry if you wanted it to!

[proudlyfromNJ]

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@KaySD wrote:

Advice from my mother, and (I think) the original edition of the Joy of Cooking: start with a panade. Which means, pinch a slice or two of bread to bits, put in a bowl and cover with milk for a while until it has absorbed as much as it can. Mix this with ground meat, a bit of ketchup, an egg or two, spices, and vegetbles--I like celery and onion--that have been chopped and sauteed enough to soften, not brown. Needs to be just firm enough to hold together. I don't think it could turn out dry if you wanted it to!

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@KaySD  This sounds good. I'm going to try it.

[ScrapHappy]

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@Luvsmyfam wrote:

even tho there r tons of meatloaf recipies,I still can't make 1 without it being dry,and no flavor.any suggestions would be appreciated

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I use the Lipton Meatloaf recipe for years.  My husband and daughter who don't even like meatloaf love it.  I sometimes make Ree Drummonds recipe for a sauce on top of it.  That recipe is:

1/2 cup ketchup

6 tbsp. brown sugar

1 tsp. dry mustard

dash hot sauce

dash worchesteshire

You can make it as hot as you'd like, just add more hot sauce

[River Song]

@Luvsmyfam ,

1.  Overworked ground beef will make a tough meatloaf. 

2.  As previously suggested, make a panade, or paste, from bread and milk and mix into the ground beef to keep the meatloaf moist and tender.  You can also use saltine crackers or panko (bread crumbs) and milk.  If making a gluten-free meatloaf, use instant mashed potato flakes instead of gluten-free bread (gf bread will make the meatloaf tough and chewy due to the xantham gum typically added to gf bread). 

3.  For better flavor, use a mixture of half ground pork and half ground beef.  Mix the panade and aromatics into the pork first, then mix in the beef so that you don't overwork the beef.

4.  Eggs and milk add moisture and tenderness to the meatloaf. 

5.  Sauteed onions and garlic, along with Worcestershire sauce, dijon mustard, thyme and salt and pepper will add flavor, as will grated parmesan cheese.

6.  85% lean ground beef will give a moist meatloaf, 80% ground beef is fattier and will be a bit greasier, leaner ground beef will be fairly dry.

[jlkz]

@Luvsmyfam 

I use combination of beef, pork and veal when I can find it.  

For moisture, I use I small can of Italian tomato paste.

Seasonings: dry minced onion and garlic, parsley, basil, oregano, S & P, eggs.

I " ice " the top with more tomato paste. It's

never dry.

HTH

[AuntG]

Happy to see that many of you like a tomato base with brown sugar as a meatloaf topping. That is a must for me. 

[DiAnne]

I like to use 1/2 ground beef and 1/2 ground lamb in my meatloaf.