This Old Fashioned Skillet Meatloaf Recipe Will Remind You of Grandma's Cooking (2024)

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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!

This Old Fashioned Skillet Meatloaf Recipe Will Remind You of Grandma's Cooking (1)

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!

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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.

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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.

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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.

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?

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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
Best Mashed Potatoes
Egg Salad

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 1 hour 25 minutes

Total Time: 1 hour 40 minutes

This delicious old-fashioned meatloaf is made in a cast iron skillet and tastes like heaven.

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.

This Old Fashioned Skillet Meatloaf Recipe Will Remind You of Grandma's Cooking (2024)

FAQs

Should you cover meatloaf with foil when baking? ›

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

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Why don t you want to cook the meatloaf in the loaf pan? ›

Meatloaf should have a delectable outer crust

Whether it's coated in a traditional ketchup glaze or layered with strips of bacon, the outside is where a lot of flavor development happens. By free-forming a meatloaf—not cooking it in a loaf pan—we get maximum surface area exposure, and therefore maximum flavor.

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What kind of pan is best for meatloaf? ›

Loaf pans corral the juices and fat to create a moister, more steamed, texture. The steamed texture can often be more reminiscent of a school cafeteria meatloaf, which some people are averse to, but it will look more like a typical meatloaf when it's cooked this way as meatloaf in a sheet pan tends to be flatter.

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What is the temperature of a meatloaf when it's done? ›

When making meatloaf, the recipe will tell you about how long to bake it. But it might not also tell you what the internal temperature of the meatloaf should be when it's completely cooked and safe to eat: 160 degrees F. A recipe won't necessarily take into account your oven, your pan and how you shaped the loaf.

Is it better to bake meatloaf in glass or metal? ›

Metal pans are great conductors of heat; in other words, they heat up quickly, but in turn, they also cool down more rapidly once removed from the heat source. Additionally, metal pans can withstand higher temperatures than glass.

What keeps a meatloaf from falling apart? ›

The answer lies in the binding ingredient. Binding ingredients are the items that, quite literally, pull your dish together. In meatloaf, this is most commonly the eggs and breadcrumbs.

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Why do you put milk in meatloaf? ›

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

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What is the best binder for meatloaf? ›

If you don't have any bread, you can substitute it for breadcrumbs, crackers, cereal grains, oatmeal, instant rice, instant barley, or even potato flakes! However, bread is still the best choice of all the potential options.

Keep Reading ›

How do you keep meatloaf from sticking to the bottom of the pan? ›

Parchment paper is a great option to line your pan the next time you cook meatloaf. It prevents the meat from sticking to the pan resulting in a meatloaf that is evenly cooked all the way through and looks ready to eat.

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Is it OK if my meatloaf is a little pink? ›

If the meatloaf is over 160°F, or 165°F if you used chicken or turkey, it's fully cooked and safe to consume even if it's still pink inside. The reason your meatloaf may still be pink in the middle when fully cooked is nitrates.

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Why do you put bread slices at the bottom of a meatloaf pan? ›

Here's a simple trick to reduce the grease in your homemade meatloaf. When making meat loaf, line the bottom of your pan with slices of bread. Place the meat mixture in the pan and bake as usual. The bread will absorb most of the fat from the meat as it cooks.

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Should I use parchment paper in my meatloaf pan? ›

Cooking paper-bag meatloaf on parchment paper is a neat and tidy technique, but also produces a crisp, delicious crust. Cooking in parchment gives this “paper-bag” meatloaf recipe a crisp crust and moist interior.

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Should you cook meatloaf covered or uncovered? ›

Leaving the meatloaf uncovered allows the top to develop a nice, crispy crust. The exposed surface caramelizes and browns, adding a visual appeal and pleasant contrast in texture as well as great flavor. Uncovering the loaf also helps excess moisture evaporate, giving the meatloaf a firmer consistency.

Why isn't my meatloaf cooking? ›

Too much liquid will stop the meatloaf from baking and cause the meat to boil instead. There's no need to worry, though, as there's a solution to this problem. If there is too much liquid before you put it in the oven, you can squeeze out the excess.

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How long and at what temperature do I cook a 2 lb meatloaf? ›

375 for an hour should do it. Doesn't matter the oven's temp, meatloaf's internal temperature should be 160 degrees. If I would name a temperature, I would say 350–375 degrees for 20–25 minutes, maybe longer depending on your oven. But make sure the meatloaf reaches the ideal internal temp.

Should I cover with foil when baking? ›

Cover dishes

Covering dishes with aluminum foil during a bake helps lock in moisture. Loosely placing or tenting a sheet of foil over a dish can prevent the top from browning while the rest of your dish continues to bake.

Is it better to cook meatloaf in a loaf pan or on a baking sheet? ›

When choosing a baking pan, avoid a small loaf pan or baking dish. A tight fit means that the loaf will steam — think school cafeteria meatloaf. Instead, use a sheet pan or a large baking dish and leave some breathing room so the edges will caramelize nicely.

Why doesn't my meatloaf cook in the middle? ›

The reason your meatloaf may still be pink in the middle when fully cooked is nitrates. Nitrates are natural chemicals that bind proteins in the meat to prevent them from releasing oxygen molecules during cooking.

Learn More Now ›