Main Dishes, Recipes

Honey Mustard Cast Iron Skillet Meatloaf (Gluten Free)


2 eggs
2 tablespoons Worcestershire Sauce
1/3 cup milk
1 cup gluten free bread crumbs
2 tablespoons olive oil
1 small Vidalia Onion
1 teaspoon Salt & Pepper
2 cloves of garlic, minced
1 lb ground beef
8 oz sausage

Honey Mustard Sauce

4 tablespoons mustard
2 tablespoons honey


Preheat Oven 350 degrees
Mix together 2 eggs, 2 tablespoons Worcestershire sauce, and 1/3 cup milk.
Then add in 1 cup of gluten free bread crumbs. (You can also use regular bread crumbs. If using regular you will only need about 2/3 cup.)
Mix that together and set aside.
Heat 2 tablespoons of olive oil in cast iron skillet over medium heat.
While that is heating. Slice 1 small Vidalia Onion. (If you don’t like onion the skip this step.)
Sautee onion until soft and it starts to brown. Around 10 minutes.
Add in 2 cloves of garlic minced. Cook for a minute and then remove from heat. Let cool 5 minutes.
Pour onion and garlic into bread crumb mixture.

Then add in 1 lb of ground beef and 8 oz of sausage.

(At this point, if you wear rings on your fingers, remove them. Make sure your hands are washed and use your hands to mix it all together. It is best to use ground beef with low fat content but unfortunately that is really expensive right now so we are using the cheap stuff. With the cheap stuff there will be more grease once it bakes that will need to be drained.)

Once everything is mixed up pour it into the skillet. Then press it down around the skillet. If you want it to be thicker you can use a smaller skillet. I like mine to be thinner and crunchy around the edges.

Place in oven on center rack for 30 – 35 minutes.

While that is baking, make honey mustard sauce.

Once done, remove from oven. Drain the grease. Then spread your sauce over the top. (If you don’t want honey mustard you can use whatever types of sauce you prefer.)

Put back in the oven on Broil for 3-4 minutes. Keep an eye on it. The top should look sticky. Remove from oven and let cool 5 minutes before slicing.

This stuff is so juicy and drool-worthy. I think it is even better the next day when it is reheated in the oven and the edges get even crunchier. This is my favorite type of meatloaf.

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