This “Not so” classic meatloaf recipe brings together the comforting flavors of ground beef, onions, garlic, and savory spices, all cooked to perfection in my 80+ year old family passed down cast iron skillet that creates a beautifully caramelized crust on the meatloaf while keeping it moist and tender on the inside.
Ingredients:
2 Pounds ground beef (I use a lean 90/10 or 93/7 ground beef)
1-1 1/4 Cup breadcrumbs (plain, seasoned or gluten free)
1/2 Onion, finely diced
1/2 Green pepper diced
2 large eggs
1/2 Cup milk
1/2 Cup Pepsi
1 Cup Pineapple salsa
1 Tsp. Garlic Powder
Salt and pepper to taste
Glaze:
1/4 Cup brown sugar
1/4 Cup ketchup
1 Tbsp. Mustard
Mix together in a small bowl and apply 15 minutes before meatloaf is finished.
Instructions:
1. Preheat your oven to 350°F
2. In a large mixing bowl, combine the ground beef, breadcrumbs, onion, green pepper, egg, milk, Pepsi, pineapple salsa, garlic powder then salt and pepper to taste. Mix well until all the ingredients are evenly incorporated.
3. Preheat a cast iron skillet when preheating oven.
4. Transfer the meat mixture into the prepared cast iron skillet. Using your hands, push meatloaf evenly edge to edge of the skillet.
5. Place the skillet in the preheated oven and bake for 45 minutes, add the glaze on top and bake for another 15 minutes or until the meatloaf is cooked through and the top is nicely browned.
6. Once cooked, remove the skillet from the oven and let the meatloaf rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a juicy and flavorful meatloaf.
7. Serve slices of the meatloaf with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh salad. Enjoy the comforting flavors of this “not so” classic dish made even better with the magic of a cast iron skillet.
Make sure to share with your family and friends. Making a delicious meal and feeding people always put a smile on my face and a warmth in my heart. Enjoy!
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Eric
Welcome back to cook it simple with Eric today we are making a delicious Meatloaf I love meatloaf on a cold day today here in Ohio it’s probably about 38° right now outside it’s cold I want comfort food so everything we need is laid out right
Here in front of us so what we’re going to use is we’re going to use 2 lbs of hamburger this is 937 I like to keep it lean on a meatloaf so you don’t have a lot of Grease or a lot of shrinkage um then we’re also going to do
Garlic two eggs half cup of milk about a half of green pepper and about a half a yellow onion also we’re going to do about a half2 cup of Pepsi about a cup of pineapple salsa salt and pepper to taste then I like to use the uh Italian breadcrumbs
And this is also gluten-free bread bread crumbs because you know I make gluten-free stuff as much as possible CU I have a family member who’s gluten intolerant so I try to make everything gluten-free um for our glaze that we’ll put on top towards the end you have ketchup mustard and of course light
Brown sugar we’ll make that up in a little bit so the glaze I like to add about the last 15 minutes so that way the grease doesn’t pull it off the sides and kind of waste it so I do that about the last 15 minutes of baking um we’re going to make
This in a 10-in cast iron skillet so this is a Three Notch Lodge that come from my great great grandma that I’ve restored past couple years about two maybe three years ago I restored it um so it’s passed on through the family so I like to preheat the skillet
When I preheat the oven so let’s go ahead and do that we’re going to preheat the oven to 350° all right now that that preheating we’ve got our Skillet in it’s going to preheat you don’t need to grease it or anything I don’t the hamburger will do
That just fine for you let’s go ahead and get this stuff mixed up so we’ll start out by just adding our hamburger like so really there’s no Rhyme or Reason to this um you can put whatever ingredient in you want because we’re going to mix it up by hand here
Shortly anyway so we just put the one cup of gluten-free breadcrumbs in on top of 2 lbs of hamburger throw green peppers in I like green peppers you don’t have to add them if you don’t want to um then onion I like to put that in that’s something if you don’t like onion
Don’t add it so we’ll do that let’s go ahead and put our half2 cup milk two eggs eggs remember always crack your eggs on a flat surface keeps from getting little pieces in inside the egg if you do it on the rim so we got that let’s go ahead and
Get our Pepsi put in maybe here we go I like to use Pepsi it just just has just a little extra flavor um just a little sweetness to it the glaze will do the same thing but I just find Pepsi works really good there you go you got your Pepsi in
There drink the rest later let’s go and put our salsa in we’ll do the one cup of salsa I use pineapple salsa I Can’t Describe what flavor will give the meatloaf but I’m telling you once you try this meatloaf you will be amazed about how delicious it is there so we’ve got one
Cup of the pineapple salsa now as far as salt and pepper I just kind of guess at this point I use kosher salt so we’ll put about I don’t maybe a start out with a teaspoon pepper will just put a coating on it so probably about a teaspoon when it’s all said and
Done maybe a little less and I always like to add garlic garlic just brings out all the flavors and again maybe just teaspoon half teaspoon it should be good so on you get to this point everything the ne the meatloaf wants is in it so here oven’s preheated so from here we’re
Just going to use our hands our Clean Hands we’re just going to dig in you can wear gloves rubber gloves whatever you want to me doesn’t matter it just gets cold and gooey just kind of start mixing it in I try to keep a dry hand in case I need to grab something
Else it’s just easier to do that and if it looks a little too wet to you just add some more breadcrumbs it’s all you need to do just kind of work it and we may end up adding just a little bit more breadcrumbs but we’ll see actually I think it’s starting to mix
Pretty good once we get it all mixed in let’s make sure all your ingredients are put in there you don’t want clumps of pepper in one spot this just use your best judgment and I don’t like to overwork it either I want my meatloaf to be tender
You don’t need to pack meatloaf too tight so to me we’re going to call that pretty good yeah I think we’re good thought about add more breadcrumbs but I don’t think we need to I think we’re I think it’s good so with my dry hand since the oven’s already preheated I’m going to
Show you what happens when we put it in the skillet all right so your preheated Skillet should be nice and toasty it should be 350° so what we’re going to do and what you want to hear is a nice little we’re just going to you hear the sizzle that’s exactly
What we want to hear from here just work it in like this try not to burn your hands cuz you guys know I always burn my hands now what I like to do is kind of push the middle down and kind of put it out to the edge cuz this will just kind
Of fluff in kind of rise and even out there but this is what you want to see just absolutely perfect all right now that we’ve got it in our Skillet everything’s good we’re going to go ahead and put it in the oven for 45 minutes we’re going to set the
Timer 45 minutes then we’re going to come back pull it out check the temp put the glaze on it probably do it for another 15 minutes so about an hour total and I like to use a digital thermometer if you don’t have one that’s fine just kind of gauge it on time um
But I like to get my meatloaf right about 160 to 180 right in between there um and that’ll keep it tender and juicy and you don’t overcook it or undercook it that way so I’ll show you this in a minute on about 45 minutes all right let’s go and get this
Put in set our timer we’ll come back you see in 45 minutes it has not been 45 minutes but I need to show you how to make this glaze super simple brown sugar ketchup and mustard on the brown sugar I don’t really measure it I just probably put I
Know about half cup in quarter not even half cup but I like to start there you can kind of see not a lot now mustard you don’t need a lot of mustard but it’s always good to have mustard so we need to add our mustard not a lot what would you call that
Teaspoon tablespoon let’s start with that now ketchup you’ll use quite a bit of ketchup 1/4 cup maybe so we’ll start with that like I said once we get it kind of mixed up in here it’ll start telling us what it wants and you can mix this to any consistency you
Feel I like mine a little thicker cuz it seems to stick better you can hear the brown sugar let it dissolve a little bit in there now I’m going to add a little bit more ketchup Just mix it around get everything dissolved I don’t think we need any more brown sugar and mustard I think we’re right where we need to be all right ex exactly 45 minutes so let’s go and put our glaze on that really lean meat you’ll see it
Didn’t shrink much there’s not a lot of not a lot of grease on it so I just like to put the layer on here just like [Applause] so there you go now the amount we made we have extra of course so that way if we need
To put some on after we get it on our plate we have extra to do that all right so let me go ahead and get this back in the oven for 15 to 20 more minutes okay it’s been exactly 15 minutes let’s check it oh my goodness would you look at that
That’s so good good all right like I said I want to get a temperature check on it with my digital therometer we’re coming in right about 175 180 which is exactly where we need to be I’ll clean that in just a second so we turn this stove off
There we go I have a habit of forgetting to turn it off so here it is perfectly delicious meatloaf now that I have mashed potatoes made this is rested for about 7 minutes go ahead and cut in put some on her plate now I just slice it into a pie
Shape you can slice it squares however you want to do it but I found just pie shapes work just fine oh the smell is just amazing you you smell it do that and then we’ll give Stewart just a little piece off of this one he does like his
Meatloaf all right see if I can get the out without making a giant mess nope mostly oh shoot for got my plate all right so there’s mine get stew a little bit here not that much of course his will have to cool down quite a bit before I ever give it to him
We’ll give them that much and I’ll just take the rest all right let’s taste it but first that on there and you can hear steuart is just all excited all right so this is what we have nice beautiful plate some mashed potatoes some meatloaf beautiful green peppers the smell is
Amazing I know it won’t burn my mouth but it’s all right mhm this is really good you really have to try it meatloaf is one of those dishes you can create any way you want to create it this just happens to be the way I do it I like to
Add a little bit of Pepsi gluten-free breadcrumbs pineapple salsa it just turns out wonderful every time time so give it a try so thank you again for stopping in this week check out see what I was making in my kitchen I really appreciate everybody checking out so if you like
What you’re seeing please like And subscribe just helps me out and next week we’ll come up with another dish again thank you Stuart’s turn meatloaf went first so I would say steuart approves