A classic meatloaf recipe with tons of veggies like onions, carrots and peppers. Its total comfort food that’s easy enough for weeknight dinner but tasty enough to serve to guests.
Meatloaf is under-appreciated and it gets a bad rap. I think its largely to do with people not wanting to think of meat as a loaf. Its one of those old school dinners that seems so retro, but in spite of its reputation, everyone that eats it, still loves it today!
Especially when you eat with with creamy mashed potatoes… Mmmmm. This is a classic meatloaf recipe that comes out super moist and flavorful EVERY SINGLE TIME.
Its one of those recipes that I love to make for my family on weeknights because the prep time is so minimal, then I just throw it in the oven with some potatoes on the side of the pan and my work is done. Or I can make mashed potatoes to go with while the meatloaf is in the oven.
I ALWAYS make enough of this classic meatloaf recipe to have leftovers for lunch the next day or another dinner later in the week. Men tend to like these comfort food meaty type meals, so it doesn’t hurt to make lots!
This meatloaf is made in a skillet so that the bottom and the sides get nice and crispy. Plus it looks pretty when you serve it. In my opinion, you could serve this to guests if you dress it up nice like Debbie has done in these photographs.
Its a real comfort food type of meal that everyone I know would appreciate and be happy to have on their plate if they come to my house for dinner.
Oooooo! You could even grate a bunch of cheese on top and have it all melting over the meatloaf. That would taste so good too! Now I am hungry…
Tools You Need:
- cast iron skillet – this braiser is the one that I have and I love it so much.
- another cast iron skillet option – this one is a little cheaper in price, but still a really great option
And that’s all you need!
Classic Meatloaf Recipe
FOR THE MEATLOAF
- 1 cup zucchini (optional) grated
- 1 cup swiss cheese cubed or grated (or any kind of cheese you like)
FOR THE GRAVY
- 2 cups mushrooms sliced
- 1 tbsp butter
- 2 cups low sodium beef broth
- 2 tbsp blending flour
- salt and pepper to taste
MAKE THE MEATLOAF
- In a small bowl, add your oatmeal and milk and let it sit for 15 mins. Preheat your oven to 400 degrees.
- In a bigger bowl add your beef, onion, carrots, peppers, garlic, and spices. Add the zucchini and cheese, if you are using them. Add your oats and milk mixture and mix well. Place in a cast iron skillet or another oven proof skillet in a loaf shape. Its easy to mold it.
- Cook in the oven at 400 degrees for about 1 hour or until a meat thermometer registers 160 degrees.
MAKE THE GRAVY
- While your meatloaf is in the oven, heat a skillet on medium heat on the stove. Add the butter and mushrooms and saute till the mushrooms start to brown. Add the beef stock and blending flour and stir until it starts to thicken. Season with salt and pepper to taste.
- If you don't have blending flour, you can use regular flour, just make sure to make a slurry or paste with the flour and a little bit of the stock before you add it to the skillet. This will ensure you don't get lumps.