Cast Iron Loaf Pan Meatloaf
This post may contain affiliate links that won’t change your price but will share some commission.
Cast Iron Loaf Pan Meatloaf shows us that our cast iron loaf pans aren’t just for delicious bread. It provides even heating, easy clean-up, and takes only an hour to make with just 8 ingredients—giving you another great reason to enjoy using your loaf pan.
Another classic recipe you’ll enjoy is this Authentic Cottage Pie Recipe.
Cast Iron Loaf Pan Meatloaf
What kind of meat works best for meatloaf?
A good meatloaf starts with quality meat and some fat. While you can use turkey, chicken, or even sausage, traditional meatloaf is usually made with ground beef. I recommend using lean beef, like 90/10 or 80/20, for your meatloaf. As it cooks, it will shrink and release some grease, helping it slide out of the loaf pan easily. If you use a fattier beef, like 80/20, you’ll want to remove it from the pan so it doesn’t sit in the grease.
What are the ingredients for Cast Iron Loaf Pan Meatloaf?
- Hamburger
- Onion
- Egg
- Milk
- Bread Crumbs
I also used garlic powder, salt, and pepper in the meatloaf. As well, I mixed ketchup, brown sugar, and Worcestershire sauce to make a glaze for the top.
What substitutions in Cast Iron Loaf Pan Meatloaf?
- Hamburger – for the hamburger you can substitute ground chicken, ground turkey, a mixture of ground sausage and beef, or a plant-based meat substitute.
- Raw Onion – if you do not like chunks of onion, you can grate a raw onion using a cheese grater. This will incorporate that onion flavor without offering chunks in every bite. You can also use onion powder or garlic powder. Two teaspoons of onion powder or one teaspoon of garlic powder will give the meat a great taste.
- Egg – egg is a binder ingredient in meatloaf. However, if you do not have any eggs on hand or have an allergy to eggs, removing them altogether and doubling the amount of bread crumbs will work.
- Milk – heavy cream and even half and half will work. Milk adds a bit of richness back into the lean meat.
- Bread Crumbs – gluten-free breadcrumbs, panko (seasoned and non), and pork rinds for keto diets are great options.
How to make cast iron meatloaf
It really is as simple as 1, 2, 3 with this recipe. Mix the meatloaf ingredients in a large bowl. Mix the glaze ingredients in a seperate bowl. Pack the meatloaf into your loaf pan, top with glaze and bake in the oven at 350F for about 45 minutes.
How to make a Cast Iron Loaf Pan Meatloaf glaze
Three simple ingredients make a meatloaf glaze: ketchup, brown sugar, and balsamic vinegar. Simply whisk those ingredients together and layer onto your meatloaf before placing into the oven. Tent the meatloaf with foil to keep it from forming a skin. The steam while cooking will help the glaze be more like a jelly, and less like a film.
Can Cast Iron Loaf Pan Meatloaf be made ahead?
Yes! Kept in it’s raw form, mix the meatloaf ingredients together. Line your loaf pan with plastic wrap and add the meat mixture. Press and form the “log”. Wrap the meat completely with plastic wrap. Set in the refrigerator for no more than 48 hours. When ready to cook, remove from the plastic wrap, place in the loaf pan, add the glaze, and cook as normal.
How to freeze meatloaf
Meatloaf can be frozen in it’s raw state just like mentioned above, or once fully cooked. Meatloaf should never be frozen IN your cast iron. Tin loaf pans are best for cooking your meatloaf straight from the freezer. If you would like to cook it in your cast iron, remove from the freezer and allow to thaw in the refrigerator overnight – 24 hours.
Make it a meal
More yummy recipes
Cast Iron Loaf Pan Meatloaf
Ingredients
- 1 pound 80/20 ground beef or 90/10
- ½ medium yellow onions diced, I prefer yellow or sweet
- 1 large eggs
- ½ cup Italian bread crumbs
- ¼ cup milk
- 1 and ½ teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Glaze
- ¼ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat the oven to 350F.
- Combine all ingredients meatloaf ingredients except the glaze ingredients in a large bowl.
- In a separate bowl combine all glaze ingredients.
- Pour the glaze over the meatloaf and cover with tinfoil. Bake in a 9×5 cast iron loaf pan for 45 minutes or until internal temperature reaches 155-160F.
- Allow the meatloaf to rest for 5-10 minutes before slicing. Serve with parsley or shredded cheese.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
