Iron Skillet Meatloaf

 Iron Hill Brewery closed this week.

I never thought of using an Iron Skillet to make a meatloaf, but it appaerntly renders a crispier crust than glass, ceramic or steel.  apparenly you can also put it under the broiler to crisp up a glaze (which I never use).

I expect it will reduce the cooking time because of the reduced density.

Review to follow.

Ingredients

• ▢1 1/2 lbs ground beef
• ▢1 1/2 lbs ground pork
• 1 LB each Pork and 80% Lean Beef
• ▢1 medium onion chopped

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• ▢1 1/2 cups panko bread crumbs. 
• 1 slice sourdough toasted and cut into small pieces about 1 cup.
• ▢3/4 cup grated parmesan cheese. 2/3rds cup 
• ▢3/4 cup whole milk
• ▢2 large eggs. ONE
• ▢2 tbls worcestershire sauce
• ▢2 cloves garlic minced. Coarsely chopped
• ▢1 1/2 tsp ground black pepper. (25 turns of the mill)
• ▢2 tsp smoked paprika
• ▢1/2 cup ketchup
• 1 tsp Dijon Mustard
• ▢6 slices bacon
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Instructions

• Preheat your oven to 350°F (175°C).  375 for 1 Hour
• Prepare the meat mixture: In a large mixing bowl, break up the ground beef and ground pork.
• Add the seasonings: To the meat, add the chopped onion, panko breadcrumbs, grated parmesan cheese, whole milk, large eggs, Worcestershire sauce, minced garlic, ground black pepper, and smoked paprika.
• Mix well: Using your hands, thoroughly combine all the ingredients until well mixed.
• Shape the meatloaf: Transfer the meat mixture into a 10.5-inch cast iron skillet. Press the mixture down gently to fit the pan. Press the edges of the loaf a little lower than the center, creating a slight mound.
• Add the ketchup: Spread a thin, even layer of ketchup over the top of the meatloaf to add flavor and moisture during baking.
• Top with bacon: Layer the bacon strips on top of the ketchup, covering the entire surface of the meatloaf.
• Bake the meatloaf: Place the skillet in the preheated oven and bake for 1 hour and 15 minutes. Keep an eye on it and avoid overcooking, as it can dry out the meatloaf.
• Rest the meatloaf: Once done, remove the skillet from the oven and let the meatloaf rest for 15 minutes. This helps retain the juices and makes it easier to slice.

reduced ingredients

The Original recipe courtesy of 

https://sustainableslowliving.com/how-to-make-cast-iron-skillet-meatloaf/