Thank you for visiting my website.
I'm just getting started on my mission to offer hundreds and eventually thousands of ad-free recipes and meal plans.
PREP
COOK
INACTIVE
20 min
60 min
10 min
TOTAL TIME
1 hr 30 min
COOKING METHOD(S):
Oven
An Unapologetically Hearty Meatloaf Built for the Cast Iron
This is not the light-and-delicate branch of the meatloaf family. Beef and Italian sausage bring layers of savory flavor, while the cast-iron skillet gives you more of those browned edges everyone tries to claim. It’s hearty, old-school comfort food made deliberately. Serve it with mashed potatoes and something green, then hope there’s enough left for a meatloaf sandwich tomorrow.
Related Recipes
Oma's Hot German Potato Salad with Bacon
Creamy Parmesan Polenta with Browned Butter
Best-Ever Garlic & Herb Mashed Potatoes
Blistered Green Beans with Chimichurri Sauce
Beef & Italian Sausage Cast Iron Meatloaf
CATEGORY:
Casseroles
SERVINGS
8
+
-
SERVING SIZE
1 piece
INGREDIENTS
For the Meatloaf
1 lb
Ground Beef
1 lb
Italian Sausage (mild or spicy)
2 Tbsp
Beef Tallow
1
Yellow Onions (diced)
4 cloves
Garlic (minced)
3/4 cup
Gluten-Free Bread Crumbs
2
Eggs
2 Tbsp
Worcestershire Sauce
1 Tbsp
Garlic Powder
1 Tbsp
Onion Powder
2 Tbsp
Italian Seasoning
1 tsp
Kosher Salt (or more to taste)
1/2 tsp
Black Pepper
For the Glaze
1 cup
Tomato Sauce
1 Tbsp
Dijon Mustard
2 Tbsp
Apple Cider Vinegar
2 Tbsp
Worcestershire Sauce
2 Tbsp
Brown Sugar (optional)
INSTRUCTIONS
Heat the oven to 375°F.
Heat a little light olive oil, avocado oil, beef tallow or lard in a cast-iron skillet over medium heat. Add the onion and cook for 5–7 minutes, until softened and beginning to lightly brown. Add the garlic and cook for 1 minute. Remove from the heat and cool slightly.
In a large bowl, combine the beef, Italian sausage, cooked onion and garlic, eggs, breadcrumbs of choice, Worcestershire, onion & garlic powders, salt and black pepper. Mix gently just until evenly incorporated.
Shape the mixture into a loaf in the center of the cast-iron skillet, leaving space around the edges.
Make the tangy tomato glaze by simply whisking together the tomato sauce, Dijon, apple cider vinegar, Worcestershire and brown sugar if using. Brush the glaze evenly across the meatloaf.
Bake for 50–65 minutes, or until the center reaches 160°F.
Rest for 10 minutes before slicing.
