The Best Old Fashioned Meatloaf

The Best Old Fashioned is just like the classic meatloaf that Grandma used to make—tender and juicy, topped with the perfect tomato glaze. 

Meatloaf Recipe Cooked In An Iron Skillet

My Mother-in-law's old fashioned meatloaf recipe is moist and tender but not too loose for slicing leftover meatloaf sandwiches. She taught me early on to cook my meatloaf in a cast-iron skillet, which has never changed. She also taught me not to forget to save the tripping for delicious tomato gravy.

She would form her meatloaf in a bun and cook it with enough water about a third way up in the skillet.

All those delicious juices make a wonderful gravy.   She believed that a good meatloaf recipe has a good fat ratio in the hamburger.

I use 85/15 and sometimes 80/20, which makes for a really moist and tender meatloaf.  The leaner the meat, the dryer your meatloaf will be.

She always topped her meatloaf with ketchup, but only one brand worked in her house: Heinz. She would say, "You might as well make meatloaf another day if you are out."

I continued with her belief in making plenty of this comfort food.

When all my children were home, I would make two of these at a time just to have leftovers.

There is nothing better than a good leftover meatloaf sandwich!

I hope you can soon make my mother-in-law's meatloaf recipe. It is absolutely the best recipe you will ever make.

It is the moistest meatloaf and holds its shape when sliced. I can't stand a dry meatloaf or one that falls apart when served.

It makes the perfect meatloaf sandwich!

TIPS AND TIDBITS TO MAKE THE BEST OLD FASHIONED MEATLOAF

Hamburger.  For a flavorful meatloaf, use a high-fat hamburger.  I go to the middle ground and use an 85/15 ratio.

Moist meatloaf.  To get a moist meatloaf, use vegetables that release juices, such as onions, bell peppers, and garlic.  Add milk to the cracker crumbs and allow all to absorb with the eggs while mixing with the hamburger.

Seasoning correctly.  Use straightforward seasoning like salt, pepper, garlic powder, and ground coriander not to mask the flavorful flavors of the meatloaf.

Mix with care.  Once all the ingredients are in the bowl, use a light touch to mix them all together.  Overmixing will yield a crumbly meatloaf that breaks down as it cooks.

Rest the meatloaf. It is essential to rest the meatloaf before slicing and serving. The wait time allows the juices to stay sealed inside, giving the meatloaf that perfect bite.

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR HOW TO MAKE OLD FASHIONED MEATLOAF.

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Milk Butter Bath Mexican Street Corn and similar recipe ideas you can have.

You can also scroll down to the bottom, where you will find a full printable recipe card with the amounts of the ingredients, complete instructions, and notes.

WHAT YOU WILL NEED TO MAKE OLD FASHIONED MEATLOAF 

Large cast iron skillet or a heavy bottom skillet
Hamburger 85/15
Saltine cracker crumbs (oatmeal or bread crumbs)
Onion
Bell pepper 
Eggs
Evaporated milk (whole milk or half and half)
Salt
Black pepper
Garlic powder 
Coriander (my addition) 
Ketchup 

TOMATO GRAVY

Juices in the skillet from the meatloaf
Cornstarch
Tomato sauce

HOW TO MAKE OLD FASHIONED MEATLOAF

Preheat the oven to 350 degrees F.  Spray a 9 or 10-inch cast iron skillet with a nonstick cooking spray; set aside.

In a large bowl, combine all the above ingredients, except for the water and ketchup, and mix until well blended.

Be careful not to handle the meat mixture too much.  Shape into a round bun and place in the cast iron skillet.  Pour water a third of the way up in the skillet.

Bake in the oven for 1 hour or until meatloaf is done.   Spoon ketchup over the meatloaf and return to the oven for another 15 minutes.  If the liquid has cooked down too much to make gravy add another 1/2 cup of water.

TOMATO GRAVY

Heat reserved juices from the skillet.  Using a wire whisk, blend in cornstarch, stirring constantly.  When all is incorporated, tomato sauce and 1 cup of water at a time.

Stir the water in until thick and bubbly.  If the gravy is too thick, add more water, 1/2 cup at a time.

Taste the gravy and season to your taste.  I usually add the same seasonings that are in the meatloaf, salt, black pepper, garlic powder, and coriander.

Serve over meatloaf.

WHERE YOU MAY SEE THIS RECIPE

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This recipe was first published in April 2012.  Updated April 2017.