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How To Make An Old Fashioned Cast Iron Skillet Meatloaf

ByDiane Gail Updated on
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This cast iron skillet meatloaf recipe is hearty, satisfying, and filled with rich, savory flavor. It’s a comfort food classic with a crispy edge, a juicy center, and an irresistible ketchup-bacon topping. Whether you’re making it for Sunday dinner or meal prep, it’s a dependable favorite that freezes well and makes incredible leftovers.

Looking for more comfort food recipes? Try my Louisiana Chicken Fry Mix, Cast Iron Skillet Lasagna, or Stuffed Cabbage Skillet.

A cast iron skillet with a baked dish topped with overlapping strips of browned bacon, set on a wooden table next to a red cloth.

Introduction

There’s something about a good meatloaf that just takes me back. Especially when it’s baked in a well-loved cast iron skillet. This one sticks to the old-school methods — simple, hearty, and full of flavor. It’s made with a blend of rich meats, classic seasonings, and that sweet-and-savory topping we all remember from childhood. The edges crisp up just right in the oven, and the smell alone is enough to bring everyone into the kitchen.

I usually serve it with garlic asiago potato wedges on the side — nothing fancy, just good, solid comfort food. And the leftovers? Perfect for sandwiches the next day. This is one of those recipes I come back to again and again. I have a feeling you will too.

Why This Recipe Works

  • Crispy edges with a juicy center make this meatloaf a texture lover’s dream.
  • Simple, flexible ingredients let you adapt the recipe to suit your preferences.
  • Excellent leftover potential means you’ll enjoy it just as much the next day.
  • Easily portion it out to freeze for quick dinners down the line.

Ingredients For Cast Iron Skillet Meatloaf

A close-up of cooking ingredients: garlic, a whole onion, two eggs, breadcrumbs, grated cheese, milk, Worcestershire sauce, and a bowl of red seasoning on a dark surface.

This dish uses pantry staples and everyday proteins for a nostalgic, stick-to-your-ribs meal.

  • Ground beef and ground pork: Using a mix of both gives you the best of both worlds. The beef brings that classic hearty flavor, while the pork keeps the meatloaf tender and juicy. It’s a balanced combo that makes all the difference.
  • Panko breadcrumbs: These help hold everything together and soak up just enough moisture to keep the loaf from drying out.
  • Grated parmesan: Just a little parmesan adds a deep, savory note you wouldn’t get otherwise. It’s subtle, but it elevates the whole dish.
  • Ketchup and bacon: I never make meatloaf without this topping. The ketchup caramelizes, the bacon crisps up, and together they give the perfect sweet-savory finish.

See recipe card below for full information on ingredients and quantities.

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Variations and Substitutions

  • Ground turkey or chicken can be used instead of pork for a lighter option.
  • Shredded cheddar cheese adds richness and melts beautifully into the loaf.
  • Fresh herbs like parsley or thyme bring brightness and a hint of freshness.
  • Spicy ketchup or BBQ sauce makes a flavorful twist on the classic topping.
  • Tomato sauce or tomato paste can be used instead of ketchup for a more classic, less sweet finish.

How To Make Cast Iron Skillet Meatloaf

This meatloaf comes together quickly and bakes right in the skillet for minimal cleanup and maximum flavor.

Chopped onions, two whole eggs, a bowl of paprika, and a knife sit on a wooden cutting board. In the background are a red cloth, skillet, bowls of breadcrumbs, grated cheese, milk, and a head of garlic.
A white bowl filled with raw ground meat mixed with chopped onions, sitting on a wooden surface.

Step 1: Prepare ingredients – Chop onions and measure all other ingredients.

Step 2: Mix and Form – In a large bowl, combine meats, breadcrumbs, eggs, milk, onions, garlic, and seasonings. Press the mixture evenly into a cast iron skillet.

A cast iron skillet filled with uncooked food, topped with several strips of raw bacon, sits on a wooden surface with a red cloth and green placemat nearby.
meatloaf cut in half showing the inside of it in a cast iron skillet.

Step 3: Top it – Spread ketchup over the top, then layer bacon slices over the ketchup.

Step 4: Bake, Rest, and Serve – Cook at 350°F (175°C) until fully cooked and internal temperature reaches 160°F (71°C). Allow to sit for 15 minutes before slicing to serve.

Recipe FAQs

Can I freeze cast iron skillet meatloaf?

Yes! Slice into portions, wrap in parchment, and seal in a freezer-safe bag. Thaw in the fridge overnight.

What meat combination works best?

Ground beef and pork are traditional, but you can substitute chicken or turkey.

Can I make this ahead of time?

Yes — assemble the loaf in the skillet, cover tightly, and refrigerate up to 24 hours before baking.

Why use a cast iron skillet?

It gives the meatloaf a crispy edge while locking in moisture.

Serve

Pair this cast iron skillet meatloaf with mashed potatoes, green beans, or buttery peas for a classic Southern dinner. Leftovers make the best meatloaf sandwiches — especially on a slice of no knead bread or toasted rosemary parmesan bread with sautéed onions, lettuce, and tomato.

You can also crumble leftovers into pasta, rice, or use it in hash or shepherd’s pie. It’s a great make-ahead option for busy weeks.

A sliced meatloaf topped with bacon sits in a cast iron skillet, showing its moist, chunky interior with visible onions. The skillet rests on a green mat beside a red cloth.

Expert Tips

  • Use a mix of meats: to enhance flavor and improve texture.
  • Avoid overmixing ingredients: to prevent a dense loaf.
  • Let the loaf rest before slicing: to maintain shape and retain moisture.
  • Bake uncovered: to develop a crispy top and edges.
  • Preheat the skillet before adding mixture: to ensure even cooking and a good crust.

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A cast iron skillet filled with meatloaf, topped with overlapping strips of crispy, browned bacon, sits on a wooden table next to a red cloth.

Cast Iron Skillet Meatloaf

This Cast Iron Skillet Meatloaf is a juicy, flavorful, and perfectly cooked dish that’s sure to be a family favorite. With a combination of ground beef and ground pork, seasoned with savory garlic, smoked paprika, and Worcestershire sauce, this meatloaf is a comforting classic. The crispy bacon topping adds an irresistible smoky flavor, and the cast iron skillet ensures an even, deliciously browned crust. Perfectly baked to perfection, this meatloaf is a must-try for anyone craving a hearty and satisfying meal.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 10 servings
Calories: 554kcal
Author: Diane Gail
US Customary – Metric

Ingredients

  • 1 1/2 lbs ground beef
  • 1 1/2 lbs ground pork
  • 1 medium onion chopped
  • 1 1/2 cups panko bread crumbs
  • 3/4 cup grated parmesan cheese
  • 3/4 cup whole milk
  • 2 large eggs
  • 2 tbls worcestershire sauce
  • 2 cloves garlic minced
  • 1 1/2 tsp ground black pepper
  • 2 tsp smoked paprika
  • 1/2 cup ketchup
  • 6 slices bacon

Instructions

  • Preheat your oven to 350°F (175°C).
  • Prepare the meat mixture: In a large mixing bowl, break up the ground beef and ground pork.
  • Add the seasonings: To the meat, add the chopped onion, panko breadcrumbs, grated parmesan cheese, whole milk, large eggs, Worcestershire sauce, minced garlic, ground black pepper, and smoked paprika.
  • Mix well: Using your hands, thoroughly combine all the ingredients until well mixed.
  • Shape the meatloaf: Transfer the meat mixture into a 10.5-inch cast iron skillet. Press the mixture down gently to fit the pan. Press the edges of the loaf a little lower than the center, creating a slight mound.
  • Add the ketchup: Spread a thin, even layer of ketchup over the top of the meatloaf to add flavor and moisture during baking.
  • Top with bacon: Layer the bacon strips on top of the ketchup, covering the entire surface of the meatloaf.
  • Bake the meatloaf: Place the skillet in the preheated oven and bake for 1 hour and 15 minutes. Keep an eye on it and avoid overcooking, as it can dry out the meatloaf.
  • Rest the meatloaf: Once done, remove the skillet from the oven and let the meatloaf rest for 15 minutes. This helps retain the juices and makes it easier to slice.
  • Slice and serve: After resting, slice the meatloaf and serve.

Notes

  • Rest the Meatloaf: Allowing the meatloaf to rest for 15 minutes after baking helps the juices redistribute, keeping it moist when slicing.
  • Avoid Overmixing: Overmixing the meat mixture can lead to a dense, tough meatloaf. Mix just until the ingredients are combined.
  • Check the Temperature: To ensure the meatloaf is fully cooked, use a meat thermometer. The internal temperature should reach 160°F for safety.
  • Customize the Seasoning: Feel free to adjust the seasoning to your taste. Add extra smoked paprika for a bolder flavor or a touch of cayenne pepper for some heat.

Nutrition

Serving: 4oz | Calories: 554kcal | Carbohydrates: 14g | Protein: 31g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 597mg | Potassium: 585mg | Fiber: 1g | Sugar: 5g | Vitamin A: 418IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 3mg
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5 from 1 vote

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9 Comments

  1. I’m transported to my own Grandmother’s Kitchen just reading this. The smells and the smiles are filling my heart. I am comforted at the thoughts of this at our dinner table. Food is the continuous thread woven through the family narrative and this is sure to become part of our tapestry. Thank you Diane Gail! I will update after we make this.

    Reply
    1. DianeGail says:

      You are quite welcome! Reading the words you’ve written warms my heart. What a gift. Thank you! I can’t wait to hear how you and your family enjoy this good ‘ol classic main dish!

      Reply

  2. This reminds me of how my mom made meatloaf! Reminds me of a Sunday after church lunch:) It looks delicious. Thanks for sharing!

    Reply
    1. DianeGail says:

      So welcome! It’s so nice that it took you back in time <3

      Reply

  3. Diane, I have never cooked meatloaf in a cast iron pan but I have made other things in it. I think this meatloaf is going to taste wonderful. I will post after my family and I try this tonight. Thank you for the info.

    Reply
    1. DianeGail says:

      Can’t wait to hear how you like it! Enjoy!

      Reply
  4. Diane Gail says:

    5 stars
    Thank you so much for checking out this cast iron skillet meatloaf recipe! I hope you give it a try – it’s a delicious and easy way to make a comforting classic. If you do, I’d love to hear what you think! Please leave a review below to share your thoughts, and feel free to ask any questions in the comments. I’m happy to help! ENJOY!

    Reply

  5. I’m making this yummy meatloaf for the second time! My husband and father in law LOVED it! I did add green bell pepper this time just because we love it so much. Thank you for sharing!

    Reply
    1. DianeGail says:

      That’s great Kimberly! I’m so glad you and your family are enjoying it. The bell pepper is a great addition 😉

      Reply