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Recipe: Easy Skillet Meatloaf — Recipes from The Kitchn

No dish has taken extra tinkering than meatloaf. We have perfected a vintage, made turkey tempting, or even eradicated the beef all in combination in prefer of a nut-based loaf. Destined for the oven, regardless of the beef, the combination is at all times packed into steel loaf pans or molded into freeform loaves onto baking sheets. Till now!

On this recipe we taste a mix of pork and beef with sautéed onions and press it right into a forged iron skillet. Then we brush the baked meatloaf with barbeque sauce and broil it till shiny and sticky, leaving every chew of juicy meatloaf covered in a candy and smoky glaze.

Creating a Smarter Weeknight Meatloaf

This skillet meatloaf begins with a pared-down element checklist. Lean flooring pork leads the best way, accented with simply sufficient flooring beef so as to add taste and fats with out leaving the meatloaf greasy. It will get its wealthy taste from the sluggish sauté of diced onions, the place the even warmth of a forged iron skillet coaxes out complicated, caramel-like flavors. A handy guide a rough sauté can suffice when the clock is ticking, however when you have a couple of additional mins to spare, prepare dinner the onion longer — till browned and entirely caramelized — for a extra nuanced taste.

Maximum meatloaves are sure with eggs and panade, a mix of bread or breadcrumbs and milk, however fantastic dried breadcrumbs are the good select right here. Dried breadcrumbs take in extra moisture than recent breadcrumbs from the beef combination, protecting the skillet loaf juicy. The panade is not only a filler used to stretch flooring meat to serve a bigger crowd (even supposing it does that too) — it bureaucracy a gel-like paste that will get between the beef proteins, fighting too-tight bonds, making sure the meatloaf stays mushy.

Skillet meatloaf is out of the oven in simply 30 mins. To best it off, I achieve for a bottle of barbeque sauce (home made is excellent too!) since no meatloaf is entire with no sticky, candy glaze. I brush it on thick, then run the pan below the broiler till the sauce is shiny and darkish.

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