Southern Meatloaf Cooked In A Cast Iron Skillet

Meatloaf Is One Of America's Favorite Comfort Foods

Mar 16, 2009 Beverly Bright

Meatloaf cooked in an cast iron skillet is not only healthy but transitions from the oven to the stovetop. Southern cooks know the value of cast iron cooking utensils.

Our grandmothers knew how to cook the best foods and a meatloaf is juicy and delicious. Although ingredients vary from family to family, the original meatloaves were cooked in a cast iron skillet. Modern day cooks can achieve the same results with accolades from family and friends.

Ground beef became a staple in American households after the invention of the "meat grinder" during the 19th Century Industrial Revolution. The meatloaf has been a favorite since that time. Meatloaf gravy is a must-have compliment to the meat and mashed potatoes.

Ingredients for Cast Iron Skillet Meatloaf

• 2 to 2-1/2 pounds ground beef
• 1 egg
• 6 slices white bread including crust, pinched into small pieces
• 1 cup chopped onion
• ½ cup chopped bell pepper
• 1-1/2 tsp. salt
• 1 tsp. black pepper
• 1 (14-1/2 oz.) can of diced tomatoes

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

Mix by Hand

Remove rings, wash hands and lower arms and mix ingredients by hand. Mix thoroughly, adding a little juice from the tomatoes if needed. The loaf should be moist, yet compact enough to roll it over without breaking apart.

In a #10 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-shape. Add water on both sides of loaf until water is ½ up the sides of skillet. No more or it will boil over during cooking. For the final touch, put a strip of ketchup (s shaped) back and forth along the length of the loaf. Top with an oven-safe 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. If the loaf is cut across the middle, each piece can then be lifted out with a heavy pancake turner and placed 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. (3 heaping tablespoons of flour to ½ quart of cold water is an approximate. 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 the meatloaf with plenty of mashed potatoes (real potatoes, please), gravy, green beans, a dinner salad and rolls. This recipe easily serves a family of 4 with plenty of leftovers for sandwiches or open faced with gravy the next day.

Your family and dinner guests will rave about the wonderful meatloaf served. Any modern day cook can achieve the results that grandmother had, every time, with this timeless Southern cast iron skillet meatloaf recipe.

The copyright of the article Southern Meatloaf Cooked In A Cast Iron Skillet in Southern Cuisine is owned by Beverly Bright. Permission to republish Southern Meatloaf Cooked In A Cast Iron Skillet in print or online must be granted by the author in writing.

Meatloaf Ready To Serve	Meatloaf Ready To Cook	Meatloaf Cooked
Meatloaf Gravy

What do you think about this article?

---

NOTE: Because you are not a Suite101 member, your comment will be moderated before it is viewable.

post your comment

What is 1+0?

Comments

Mar 17, 2009 3:26 AM

Guest :

Mmmmmmmmmmm...delicious! Can I come to dinner? Cilla

Mar 18, 2009 12:12 PM

Debbie Henthorn :

Bev...this looks great! I can't believe with all the Southern cooks I've been exposed to that I've never tried meatloaf in my cast iron. I'm impressed that it holds its shape.

2 Comments