Comforting Cast Iron Meatloaf with Classic Topping

Instructions

1. Preheat the oven to 350°F. As the oven comes up to temperature, place your 10-inch cast iron skillet inside so it warms along with it. Preheating the skillet helps create a light crust on the bottom and sides of the meatloaf once the mixture goes in. When the oven signals it’s ready, spray the hot skillet lightly with virgin olive oil to keep the loaf from sticking and to encourage gentle browning.
2. Prepare the meatloaf mixture. In a large bowl, whisk the eggs thoroughly until the yolks and whites are fully blended. This ensures they distribute evenly and bind the mixture properly. Add the finely chopped onion, salt, pepper, 1 cup of ketchup, and Worcestershire sauce. Stir until everything is well combined and the seasonings are evenly mixed into the wet ingredients.

   Next, add the ground beef and the oats. Using a wooden spoon or your hands — hands tend to work best and help you feel the texture — mix gently but thoroughly. The goal is to combine the ingredients just enough so the loaf holds together, without overworking the meat, which would make the finished loaf dense. If you’re adding extras like fresh garlic or chopped tomatoes, fold them in during this step so they’re evenly distributed.

   If you’re preparing ahead, cover the bowl and place it in the refrigerator. Allowing the mixture to rest for several hours, like you did from noon until 5, helps the oats absorb some moisture and allows the flavors to meld, resulting in a more cohesive, tender loaf.

3. Shape and bake. Once the skillet is hot and lightly sprayed, carefully dump the meatloaf mixture into the center. Press it gently to shape it evenly, smoothing the top and ensuring the loaf fills the skillet without packing it too tightly. This shaping step helps the meat cook evenly, leaving enough room along the edges for juices to bubble and evaporate slowly.

   Bake the meatloaf for 1 hour. During this time, the edges will firm up, the top will begin to brown slightly, and the internal structure will set. You may notice small bubbles forming along the sides, which is a sign that moisture and fat are slowly rendering and helping keep the loaf juicy.

4. Add the topping and finish baking. After the first hour, remove the meatloaf from the oven. In a small bowl, stir together the 1/3 cup ketchup and brown sugar until smooth. Spread this topping evenly over the surface of the meatloaf. The heat from the oven will help melt the sugar, and the second bake will caramelize it into a glossy, flavorful layer.

   Return the skillet to the oven and bake for an additional 25 minutes. The topping should bubble slightly at the edges and develop a gentle sheen. When done, the meatloaf should feel firm when pressed lightly at the center.

Serving and Storage

Let the meatloaf rest in the skillet for several minutes before slicing so the juices redistribute and each slice holds together well. This dish is especially satisfying served warm with simple sides like mashed potatoes or steamed vegetables, though it’s also excellent cold or reheated for sandwiches.

Leftovers store well in the refrigerator and reheat nicely, staying moist thanks to the oats and the classic ketchup topping. A slice warmed in a skillet or oven will maintain its texture and bring back all the cozy comfort of the original meal.