The one thing I remember my mom stressing when making the meat loaf is not to overwork the meat, if you do she said, it will get hard.
I use ground chuck because of its high fat content.
Mix 2 pounds ground chuck with
a cup of crushed saltines
1/2 cup grated parmesan – from a can – not fresh
salt, pepper, garlic powder
a handful of shredded cheddar cheese
a long healthy squeeze of BBQ sauce. I think sweet baby rays is the only acceptable bbq sauce but its ok if you like another, I am sure it will work
I don’t have a meat loaf pan anymore, and I cannot find the one I like, so we are making meatloaf in a pan. I wonder how it would be in a cast iron… I guess I will google that now.
and this is what I found
- Heat the oil in a 10-inch cast iron skillet over medium heat until shimmering. Add the onion, salt, and pepper and cook until the onions are soft and deeply browned, about 15 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Set aside to cool slightly.
- Add the onion mixture to the egg mixture and stir to combine. Add the beef and pork; mix gently with your fingers until evenly combined. Transfer the meatloaf mixture back to the skillet and press into an even layer that touches the sides of the skillet.
- Bake until an instant-read thermometer inserted into the center of the meatloaf reads 165°F, 25 to 30 minutes. If you used ground beef with a higher fat content, you may need to carefully pour off excess fat and moisture at this point.
- Remove the skillet from the oven. Turn on the broiler. Brush the top of the meatloaf with the barbecue sauce. Broil on the same rack until the sauce is glossy and sticky, about 3 minutes. Let cool in the pan for 10 minutes before slicing and serving.