Cast Iron Cooking: Meatloaf

Do you know how awesome cast iron is? It is. It is the best thing in the world to cook with. (Although, I do covet copper pots. Cast iron is a bit more affordable.)



Cast iron is actually good for you to cook with because it cooks little bits of iron into your foods. Our bodies need iron for blood making, and many people (mostly women, because of the monthly blood loss) are iron deficient. (I would source all of that, but it's been so long I have no idea where I learned it.) There's your fascinating and nerdy bits of information to use at parties. Everyone loves it, I promise.

So get you a cast iron pan, season it up, and be amazed. If you already have one, get a bigger one. It's awesome. You don't have to buy a new one either, go junking and find one. Or try craigslist. It doesn't matter if it looks rough and rusty. Unless the bottom is rusted out. You can clean it up with a little elbow grease (use a brillo pad for tough stains) and season it again with oil (olive or coconut) and warmth (put it in the oven for a few hours at the lowest temperature), and you'll have a brand new looking cast iron pan. And the black of a cast iron pan freshly oiled is the deepest black you might ever see. But it's not a bad black, it's a rich one.

And then the magic happens. For one thing, you will never have to wash your pan. I mean, you do still have to rinse it out and sometimes it needs a little scrubbing, but you can't use soap on it. Do you know how that makes you feel in the kitchen? Like, your job for the day is just a little easier. You are cooking on something that not only cooks your food beautifully and adds necessary nutrients to your food, but you also DON'T HAVE TO WASH IT.

Hallejuh, let the angels sing. God makes life better, and cast iron is one of His things.

You can always tell something is God's because it starts out harder, and ends easier. The world gives us things that start out easier, and end harder.

Anyway, I decided to bring you a little post on one more way to use your cast iron pan. The other day I was making some meatloaf for lunch. We love meatloaf around here, particularly Eowyn. I'm not really giving you a recipe today, but a way to cook it.

If you need a meatloaf recipe, just take:

  •  a pound or two of ground beef (one of beef and one of sausage works too), 
  • some sort of bread crumbs (I toast a couple of pieces of our sourdough loaf until they are easily crumbled), 
  • an egg or two, 
  • and seasonings of your choosing. I usually do some salt and pepper, Worcestershire sauce, garlic, and whatever else that catches my fancy. 
  • You can add onions too. 

Meatloaf is very forgiving.

Knead it all together, shape it into a loaf, and then it's time to cook it. This particular day, I threw my cast iron pan in the oven to preheat while I was mixing up the meatloaf. I didn't feel like adding onions to my meatloaf, but I still wanted them. So I sliced them up, but I didn't add them to the meat.




Once the pan was preheated, I threw a pat of butter and the onions in the pan and stirred them up until the butter melted. Then I pushed the onions to the sides, and shaped my loaf of meat (not appealing that way) into the middle of the pan. I usually put some kind of sauce on top of the meatloaf. This day I used Jeremy's barbeque sauce,  I put the whole thing back in the oven and let it cook for an hour (or so).



Turned out perfection can be cooked in a meatloaf. We happily chowed down.

(I used 12 parenthetical addends in this post, go me!)


12 comments

  1. Smart idea!! I have never thought of using my forlorn cast-iron skillet for a meatloaf. This might make me a believer again in using it.

    It's been awhile.

    I know one thing I don't care for is the cleaning/care of it. Although sometimes (especially after frying bacon in it) I'll make a cornbread in it to help absorb some of the "grease" and of course it adds to the flavor of the cornbread then as well.

    You're meatloaf looks great!!

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    1. Thanks Bevy! It's funny, because one of my biggest loves for cast iron is how easy it is to clean. And you are right about the bacon and cornbread, makes it so good!

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  2. Just feel in love with my cast iron again! I love making deep dish pizza in mine and have just learned to make crusty artisan bread too. thanks for the recipe. definitely trying asap!

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    1. Ohh! I haven't tried deep dish pizza in mine, thanks for the idea!

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  3. I am one of those that doesn't like meatloaf. My husband doesn't either. When we first married I cooked it a lot because it was cheap and we didn't have much money. He even carried meatloaf sandwiches to work. Now, we can't hardly look at it. Hahaha!!

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    1. Haha! Jeremy grew up on too much spaghetti, and now doesn't like it at all. So the kids and I have to fix it when he isn't home, because we all love it.

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  4. That looks great! I really need to start using my cast iron more, thanks for the idea.

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  5. That looks amazing! My hubby hates onions and meatloaf. :( Can I come eat at your house? ;)

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  6. What degrees did you set your oven to?

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    1. I believe 400, but anywhere from 350 to 400 would work.

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  7. Wow, what a great idea. I didn't realize you could cook meatloaf in a cast iron skillet. It looks amazing! I'd love of you to stop by and link up at our new link party, where we make the features! Thanks so much for sharing!http://uncookiecutter.com/2016/02/pineapple-cake-you-link-it-we-make-it-2/

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  8. I just reseasoned my Dutch oven and made the best no-knead sourdough bread. Next time I make meatloaf I'll remember your procedure. I especially like the grilled onions on the bottom. Without BBQ sauce on the top they might make a good gravy base. - Margy

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