If you’re in search of the ultimate comfort food that’s easy to make, tastes fantastic, and brings back fond memories of family dinners, then you’ve come to the right place. I’m about to share the secrets of an old-fashioned skillet meatloaf recipe – a timeless classic that’s bound to become a favorite in your household. This recipe will remind you of your grandma’s meatloaf!
The Best Old-Fashioned Skillet Meatloaf Recipe
This is a family recipe that I make at least once a month. It’s one of our favorites, because it’s both incredibly easy to make, while also delivering that home-cooked, special-dinner vibe.
Old-Fashioned Meatloaf Ingredients
Before we dive into the cooking process, let’s get acquainted with the star players in this old-fashioned meatloaf recipe. To make a hearty 2-pound meatloaf, you’ll need:
For the Meatloaf:
- 2 lbs. ground beef (80/20 or 85/15)
- 1 1/2 cups old Fashioned Oats
- 1 cup ketchup
- 2 eggs
- 1 medium onion, finely chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons worcestershire sauce
For the Topping:
- 1/3 cup ketchup
- 2 tablespoons brown sugar
Now, let’s get ready to make the best meatloaf ever!
Preparing Your Oven
Preheat Your Oven: Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This step ensures that your meatloaf cooks evenly and to perfection.
Mixing Up the Meatloaf
Whisk the Eggs: In a large bowl, whisk the eggs to get them nicely beaten and ready to bind all the ingredients together.
Add the Flavors: Now, it’s time to infuse your meatloaf recipe with those wonderful old-fashioned flavors. Add the finely chopped onion, salt, pepper, 1 cup of ketchup, and the Worcestershire sauce to the beaten eggs. Stir this mixture until everything is well blended.
Incorporate the Ground Beef and Oats: Once your flavorful base is ready, add the star of the show – the 2 pounds of ground beef. Along with the beef, add the 1 1/2 cups of old-fashioned oats. Using a wooden spoon or your clean hands (yes, it’s a bit messy but oh-so-effective!), thoroughly mix everything together. You want all the ingredients to blend seamlessly for the best meatloaf experience.
Into the Skillet: Here comes the fun part! Dump your old-fashioned skillet meatloaf mixture into a 10-inch cast iron skillet. If you don’t have a cast iron skillet, don’t worry; you can use a regular bread pan and follow the same instructions.
Baking the Old-Fashioned Skillet Meatloaf
The First Bake: Pop your skillet or bread pan into the preheated oven. Let it bake for about one hour. This initial bake sets the foundation for a juicy and flavorful meatloaf.
Creating the Topping: As your meatloaf is nearing perfection in the oven, it’s time to prepare the delicious topping. In a small bowl, combine 1/3 cup of ketchup and 2 tablespoons of brown sugar. Mix them well until you have a sweet and tangy glaze that will add an irresistible finish to your meatloaf.
Topping Time: When the first hour of baking is almost up, take your meatloaf out of the oven. Now, generously spread the prepared topping over the meatloaf, making sure it’s evenly coated.
Final Bake: Put your topped meatloaf back in the oven and let it bake for an additional 25 minutes or until the center reaches 160 degrees Fahrenheit (71 degrees Celsius). This last bit of baking caramelizes the topping, adding a delightful layer of flavor.
Rest Before You Slice: As tempting as it may be to dive right in, let your meatloaf rest a few minutes to rest. This allows the juices to redistribute within the meatloaf, ensuring that each slice is as succulent as the last.
Serving Up the Best Meatloaf
Now that your cast iron old-fashioned skillet meatloaf has rested, it’s time to enjoy the fruits of your labor. Slice it up and serve it alongside your favorite sides. Whether it’s creamy mashed potatoes, steamed veggies, or buttery cornbread, this classic dish pairs wonderfully with many options.
Why Choose a Cast Iron Skillet?
You might be wondering why we recommend using a cast iron skillet for this old-fashioned meatloaf recipe. Well, there are a few excellent reasons:
- Even Heating: Cast iron skillets are known for their exceptional heat retention and even distribution. This ensures that your meatloaf cooks uniformly, preventing any hot spots or unevenly cooked portions.
- Versatility: Cast iron skillets are incredibly versatile and can go from stovetop to oven without any issues. This means you can sear your meatloaf before baking it, giving it a lovely browned crust.
- Enhanced Flavor: Cooking in a cast iron skillet can also enhance the flavor of your dishes. It imparts a subtle, smoky depth that adds character to your meatloaf.
Tips for the Perfect Old-Fashioned Skillet Meatloaf
Making a fantastic old-fashioned meatloaf is a breeze with our recipe, but a few extra tips can make it even better:
Quality Meat: Start with good quality ground beef. Aim for 80/20 or 85/15 meat-to-fat ratio. This ensures a juicy and flavorful meatloaf.
Don’t Overmix: While it’s essential to combine the ingredients thoroughly, overmixing can lead to a dense meatloaf. Mix until everything is just incorporated.
Customize: Feel free to add your favorite ingredients to the mix. Some folks love adding garlic, bell peppers, or even a bit of hot sauce for an extra kick.
Use a Meat Thermometer: To ensure your meatloaf is perfectly cooked, invest in a meat thermometer. The center should reach 160 degrees Fahrenheit (71 degrees Celsius) for safe consumption.
Leftovers are Delicious: Old-fashioned skillet meatloaf makes fantastic leftovers. Slice it up for sandwiches, or reheat it alongside some fresh vegetables for a quick and satisfying meal.
Frequently Asked Questions
1. Can I use ground turkey or chicken instead of beef?
Absolutely! You can substitute ground turkey or chicken for beef if you prefer a leaner option. Just make sure to choose ground poultry with a similar fat content to maintain flavor and moisture.
2. Can I make this meatloaf recipe in advance?
Certainly! You can prepare the meatloaf mixture and store it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld even more, making it a great make-ahead dish.
3. What sides go well with old-fashioned skillet meatloaf?
The possibilities are endless, but classics like mashed potatoes, green beans, or a simple salad are always winners. You can also serve it with macaroni and cheese, cornbread, or roasted vegetables.
4. How long should I let the meatloaf rest before slicing?
Give your meatloaf about 5-10 minutes to rest after taking it out of the oven. This helps retain its juiciness by allowing the juices to redistribute throughout the meat.
5. Can I freeze leftover old-fashioned skillet meatloaf?
Yes, you can freeze leftover meatloaf. Slice it into portions, wrap each slice in plastic wrap or aluminum foil, and place them in an airtight container or freezer bag. Label and date it, and it will keep well for up to three months. To reheat, simply thaw and warm in the oven or microwave.
Grandma’s Old-Fashioned Skillet Meatloaf
My kids call this recipe grandma’s meatloaf, because it’s a recipe that my mom always makes!
With this recipe, you’ll have a delicious, home-cooked meal that’s sure to become a family favorite. The combination of flavorful ground beef, oats, and that sweet ketchup and brown sugar topping creates a mouthwatering experience that you’ll want to savor again and again.
More Old-Fashioned Recipes
- Ground Turkey Meatloaf
- Sweet Potato Chili Casserole
- Yukon Gold Mashed Potatoes
- Old Fashioned Thanksgiving Dressing Recipe
Old-Fashioned Skillet Meatloaf
Ingredients
- 2 lbs. Ground Beef 80/20 or 85/15
- 1 1/2 cups Old Fashioned Oats
- 1 cup ketchup
- 2 eggs
- 1 medium onion finely chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons Worcestershire Sauce
Topping
- 1/3 cup ketchup
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 350 degrees.
- In a large bowl whisk the eggs. Add the onion, salt, pepper, 1 cup ketchup and the Worcestershire sauce to the eggs stir until blended. Add the ground beef and the oats mix well using a wooden spoon or your hands ( I used my hands).
- Dump mixture into a 10in. cast iron skillet press to shape. If you don't have a cast iron skillet, you can follow the same instructions for a bread pan.
- Bake for one hour. Toward the end of baking, mix the ingredients for the topping. Remove from oven, spread on the topping and bake for 25 more minutes or until the center reaches 160 degrees.
- Let the meatloaf rest about 10 minutes before slicing and serving.
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Did you make this?
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Made this tonight. Used one pound ground beef and cut everything else in half, and used my little cast iron skillet. It did not cut into slices; just crumbles. But it was tasty! My topping was ketchup, brown sugar, and Worcestershire sauce. Hubby (who loves sugar!) thought it was too sweet, so probably just tomato paste with water next time.
I’m going to try it.
My family always uses a few bacon strips across the top so I’m thinking of making it with bacon.
How can I go wrong?
I always make “meatloaf gravy” to pour on top of the meat. Just cook sliced medium onion (white or yellow) with stewed tomatoes in sauce pan and add little olive oil to it and I add a dash of Italian herbs..
Plan on making it soon. Can’t wait.
Can’t wait to try it. Always remember my mom and gramma cooking with cast iron skillets. Brings back such nice memories. I was always in awe, how they could hold that skillet up with one hand. HEAVY. Will be making this recipe this week for dinner and there’s nothing better than a meatloaf sandwich with lots of ketchup. Thanks! :)
Topping I use:
3 Tbsp. Brown sugar, 1 Tbsp. dry mustard, 3/4 cup catsup – Mix & pour over meatloaf & bake. It adds just the right flavor. I add at the beginning but never tried the skillet process.
I use honey in place of brown sugar, but have used brown sugar before. I think the honey is less sweet than the brown sugar, but that’s just my opinion!
I’d never thought of a skillet, what a great idea! We’re only about 35 miles from the Lodge factory, so a great big “How ya’ll doin’?” from southeast Tennessee!
Thanks for the recipe, I’m going to try it out soon.
why does everyone think meatloaf has to have catsup on it…maybe ok for a sandwich…but not for dinner with gravy or mashed potatoes…
I agree..tomato sauce w/ Worcester & brownsugar combined will do fine, without all that high fructose syrup in ‘ketchup’
I have used a cast-iron skillet for my meatloaf for over 20 years. I love meatloaf with oats instead of some type of bread. Although I will add green pepper to the onions and saute them before adding to the meat mixture, gets rid of the ‘raw’ flavor. I also add several cloves of roasted garlic smashed. For the meat mixture, I use 1 lb of ground pork and 1 lb of ground lamb along with 1 lb of ground beef (73/27) in my meat mixture. Before dumping the meat into the skillet, I line the bottom and sides with a layer of bacon and then more bacon on top latticed. I will pour the additional grease off at 30 minutes and an hour of cook time. Will spread a thin layer of ketchup on top for the final 30 minute bake. If I am not going to serve straight from skillet, I will place a circle of parchment paper (NOT waxed paper) before the bacon.
Recipe looks great! Any idea on the macronutrient value?
Use MyFitnessPal and log the recipe in and it will give you your macronutrients
I am a fan one day I’m going to make your neat loaf sounds delicious and so bad for you lol !