I made this with organic ground turkey meat. My family enjoyed it and I would definitely make it again.
Super tasty! I halved the recipe and it was plenty of food for six of us with leftovers. I used 7 dry individual cup a soup chicken soup packs since I couldn't find the Lipton pack and it was super moist and flavorful. I used almost a whole 15 ounce can of tomato sauce too. Everyone loved it!
Using a time tested recipe to-day but I was dropping in to see about using cast iron for meatloaf, as I usually just place the mass directly on the grill grate. It loses alot of juice that way, so I will use my cast iron skillet to-day.
But folks, please - common sense. 160-165 on an instant-read thermometer can take varying amounts of time. If you're trying a new recipe, don't set a timer and forget about it - check on it! It's not Angela's fault you burnt your meatloaf.
I'll come back around after my first skillet meatloaf over charcoal later on.
Oh yeah, this is the real deal. I used half pork and half 80/20 ground beef, so there was a good deal of rendered fat, which I poured off about half way through cooking.
While the flavor was good,the cooking time was completely wrong! I followed the directions exactly and after 1.5 hours cooking time, mine was burnt on the bottom and a little dry. I will make this again but I will monitor it closely.
Yummy yummy! Made some homemade mashed potatoes, with some green beans why not go for the homemade biscuits.
I made it with ground turkey and. cooked it for 1hr 30 min and it was great. Definitely a keeper.
Excellent and clearly makes plenty. Like the crispy edges by using the skillet! It was a lot of measuring so I winged it on a few but got all the major stuff. Turned out great...I didn't realize the time it could take to cook and used convection which was great.
I am not comfortable with the reliability of this recipe. I followed it exactly with one exception: I used only 4.2 pounds of meat--although I did use parchment on the bottom of the skillet. Even with the reduced amount of meat in a standard 12" iron skillet the center of my loaf was a full inch above the sides of the pan. I cannot imagine how big the skillet in the picture must be for the loaf to turn out that far below the edges of the pan. A skillet that size ain't fitting in my oven. Even with only 4.2 pounds of meat 1/4 of the loaf comfortably fed our family of five. Unless you are feeding a small army or a scout troop keep that in mind when it comes to quantity. The flavor was great although I also take issue with the cooking time. Even given the huge size of the loaf it was simply too long--I would estimate by almost 45 minutes. I had to cover the top with foil to prevent over-browning and the bottom came out with a very thin and crispy--almost burned--crust. So the flavor was was great but I would not follow this recipe too strictly unless you want to freeze half of it for another 2 meals (again for a family of 5).
