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Cast-Iron Skillet Meatloaf

Meatloaf made the "old-fashioned way" in a cast-iron skillet just cannot be beat! It's juicy and delicious and so easy anyone can do it. The gravy is wonderful and a must-have compliment to the meat and mashed potatoes.

Ingredients:
2 to 2-1/2 pounds ground beef (You can use turkey, but the gravy is not as good)
1 egg
6 slices white bread including crust, pinched in small pieces

cup chopped onion
cup chopped bell pepper
1-1/2 tsp. salt (or more if desired)
1 tsp. black pepper
1 (14-1/2 oz.) can of Del Monte diced tomatoes

In a large mixing bowl (I use a metal mixing pan) combine all ingredients except the diced tomatoes. With a slotted spoon, add the diced tomatoes (leaving juice in the can).

Mix by hand

This is the only way to do it! Remember to remove any rings before you start. Mix thoroughly, adding a little juice from the tomatoes as needed. You want the loaf moist yet compact enough you can roll it over without it breaking apart.

In a #8 cast iron skillet, melt 1 heaping tablespoon of Crisco until skillet is coated not hot. Shape meatloaf and place in center of skillet. Turn loaf over to coat with Crisco and re-pat loaf into shape. Add water on both sides of loaf until water is up the sides of skillet. No more or it will boil over during cooking.

Final touch

Put a strip of ketchup (s shaped) back and forth along the length of the loaf. Top with an oven-safe lid. (I use a glass lid).

Bake

Bake for 1 hour and 15 minutes at 350 degrees.
At the end of the baking time, remove the pan from the oven, being careful as it is hot and heavy. Immediately remove the loaf from the drippings as the loaf will absorb the liquid and change the taste of the loaf. If you cut the loaf down the middle, you can then lift each piece out with a metal pancake turner and place on a serving platter.

The "must have" gravy

Place skillet with drippings on stove and bring to a rolling boil. Thicken gravy with flour-water to desired consistency. I use about 3 heaping tablespoons of flour to quart of cold water. Add lid and shake vigorously. Add flour-water mixture to boiling drippings, stirring constantly with a spoon or whisk until smooth. Add additional salt and pepper to taste.

Serve

Serve with plenty of mashed potatoes (real potatoes, please) green beans, a dinner salad and rolls. This recipe easily serves a family of 4 with plenty of leftovers for sandwiches or S.O.S. with gravy the next day. From our home to yoursenjoy!

Learn more about this author, Sadie Kay.
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