Recipe #52 Skillet Meatloaf

It's been so hot and I've been so lazy; I haven't done anything on the grill in a good while. Ground pork was on sale this morning at Kroger, and I took that as divine instruction to make us a meatloaf. 

Our old cast iron 12 inch skillet got the call for this one, and the Royal Oak Hardwood Lump charcoal kept us right between 300 and 350 degrees during the whole cook time.

For the slathering on top towards the end, I use 1/2 cup of catsup, 1 tbs of dijon mustard, and 1 tbs dark brown sugar whisked together well. But this only goes on after you get that good crust going on top :-)

For to-day's meatloaf:

1.5 # ground pork

1.5 # 80/20 ground beef

1 red onion diced

several small Sweet Heat peppers from the garden diced

1 tbs diced garlic

6 oz (1 small can) tomato paste

1 squirt of Dijon mustard

1 nice dash of Worcestershire sauce

I mixed everything in my stand mixer and let it set up in the fridge for most of the day before grilling. Per some instructions I read online, I warmed up the skillet before adding a teaspoon of cooking oil and then the meat, and let it sit at room temperature while I prepared the fire.

I noticed maybe two thirds of the way through that the grease in the pan was up to the level of the meat. I cooked the meat in the pan this time to keep it moist (right on the grate and all the juice is lost), but I didn't want it too greasy, so I poured off a bit.

At 160 degrees, I added the slathering sauce, and let it go another 20  minutes or so.

I let it rest for 20 minutes, while the entire house began filling with this goodly aroma...

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I cut out a wedge and had it with some fresh french bread and warm butter. No veggies on the menu tonight hmm?

But Deans County Fresh 100% Real, Peanut Butter Cup Ice Cream for dessert. Yeah.

Blessings and peace to you all!