This is not your typical meatloaf and is perfect for game meat or beef. Packed with ground meat, breakfast sausage and Parmesan, it's layered with a savory filling of sautéed spinach, bell peppers, sun-dried tomatoes, fresh herbs and gooey mozzarella. A sweet and tangy honey-Dijon and whole-seed mustard glaze with smoked paprika tops it off, giving each bite a perfect balance of richness, freshness and flavor. Juicy, hearty and full of bold, vibrant flavors, this Skillet Meatloaf is a fresh twist on a classic comfort dish that's sure to impress.
Why I Love This
- So Flavorful!: I am not a huge meatloaf fan but this... This Skillet Meatloaf is SO tasty and full of flavor. It's so much more than a slab of ground meat with ketchup lathered on top.
- Game Meat Use: You can use lean ground beef no problem but this is an exceptional use for ground game meat - moose, bear, goat, sheep, caribou or elk - just to name a few options. I have used moose meat here.
- Comfort Food: This is a warm, comforting and satisfying meal that is delicious, is filled with gooey, yummy mozzarella and isn't convoluted to put together.
Try pairing this with my Cheddar Cheese Chive Biscuits or my Rosemary Garlic Bread. Or need another great ground meat recipe? Check out my Moose Burgers that are great for all kinds of game meat or lean ground beef.
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Ingredients
- Ground Meat - I have used moose for this recipe but you could use any lean, red, ground meat - game or beef.
- Breakfast sausage - this is typically made of pork or contains pork which adds some needed fat and moisture to the meat mix. I have used a pork and moose breakfast sausage. Something like Jimmy Dean works perfect too.
- Mozzarella - you can use provolone cheese as well. It adds a more distinct flavor but doesn't melt quite as well. I've used both, it's simply a matter of preference.
- Onions and Carrots - sauteing these in some butter adds flavor and moisture to the meat mixture.
- Breadcrumbs, Milk and Eggs - this mixture makes the meat tender while giving it stability so it doesn't crumble apart.
- Sauteed Veggies - this combination of bell peppers, spinach, garlic and sun dried tomatoes really take this Skillet Meatloaf to the next level and are what set it apart.
- Spices - There aren't actually a lot of spices in this recipe as the breakfast sausage adds lots of flavor as do the sauteed vegetables and honey-Dijon topping.
See recipe card for quantities.
Instructions
*It's always important to follow USDA's recommendations for thawing, handling and cooking meats.
Step 1: In a small bowl, whisk together honey, Dijon mustard, stone ground mustard, smoked paprika and a pinch of black pepper. Set aside.
Step 2: In another small bowl, combine the breadcrumbs, milk and eggs. Stir until combined and let sit for 5 minutes to allow the breadcrumbs to soften.
Step 3: Heat a 10" cast-iron skillet* over medium heat and melt 2 tablespoons butter. Add the chopped onion and grated carrot, sautéing until onions are translucent and carrots are tender, about 5 minutes. Transfer to a medium bowl and let cool slightly.
Step 4: In the same skillet, melt 2 tablespoons butter. Add the diced bell pepper, and sauté for about 3 minutes (softened but not fully cooked). Add spinach and cook until wilted, then stir in garlic, sun-dried tomatoes and fresh herbs for 30 seconds. Transfer to a bowl and set aside.
Step 5: In a large bowl, combine the ground meat, breakfast sausage, cooled onion-carrot mixture, softened breadcrumb mixture, Parmesan, salt, pepper, Italian seasoning and Worcestershire sauce. Mix until evenly combined (hands work best).
Step 6: Assemble the meatloaf:
a. Press half of the meat mixture into the bottom of the cast-iron skillet, forming a 1-inch layer and bringing it slightly up the sides to create a well for the filling.
b. Arrange mozzarella slices over the meat. Some gaps are good.
c. Spread the sautéed vegetable mixture evenly on top.
d. Cover with the remaining meat mixture, pressing gently to seal the edges.
Step 7: Preheat oven to 350°F. Bake for 40 minutes. Remove from the oven and spoon or brush the honey-mustard topping over the surface. Return to the oven and bake an addition 5-10 minutes or until the internal temperature reaches 165-180°F, depending on preferred doneness.
Step 8: Let the meatloaf rest for 10 minutes before slicing. Serve warm.
Hint: Allowing the breadcrumbs to soak in the milk and eggs before adding them to the meat really takes the texture of the meat up a notch. It keeps it moist, soft and tender.
Substitutions
- Dairy - to keep this dairy free use your favorite unsweetened milk alternative (I recommend soy) and use oil instead of butter for frying. You can omit the cheeses and still have a tasty meatloaf or try a dairy free version.
- Gluten Free - you can use gluten free oats instead of breadcrumbs and ensure the sausage you use is also gluten free.
- Egg Free - a good egg substitution is to use 2 tablespoons ground flax or chia seeds with 6 tablespoons of water. Let stand 5 minutes before using.
Variations
- Spicy - add some chili pepper flakes to the meat mixture and some cayenne and chili pepper to the sauteed vegetable mixture for a bold kick!
- Deluxe - try adding provolone and mozzarella cheese.
- Veggies - add mushrooms and zucchini to your sauteed veggies mixture.
For another great supper idea try my Blackened Salmon Alfredo recipe or for a lighter meal check out my Pesto Caesar Salad or Pulled Chicken Wraps.
Equipment
I have use a 10 inch, raw, cast iron skillet for this Moose Skillet Meatloaf but you can definitely make this even if you don't have one. Use any skillet for sauteing your vegetables and then form your meatloaf as directed in a similar sized baking dish (a pie plate would work perfectly). I would recommend staying away from a tin or metal dish as they don't heat as evenly. You can also use an enameled skillet if you prefer.
Storage
The first few days: Leftover Skillet Meatloaf can be stored in an airtight container in the fridge for up to three days.
Freezing: You can freeze this Skillet Meatloaf best after baking. Simply let it fully cool, cover in plastic wrap and foil or place in an airtight container and freeze for up to three months.
Reheating/Thawing: Thaw in the fridge overnight, remove plastic wrapping and reheat in a covered skillet in the oven 300-325°F for 20-25 minutes or until heated through. Alternatively, individual pieces can be reheated in the microwave, on a microwave safe dish for 2-3 minutes.
Top Tip
When freezing the cooked Skillet Meatloaf, slice it into individual sized pieces and wrap tightly with plastic wrap. This makes it perfect for single-serve, last minute dinners. Freeze in an airtight container for up to 3 months. Follow thawing instructions above.
Reheating tip: When reheating individual pieces or the whole meatloaf add a dash of water or broth to the skillet, cover tightly with foil and bake in the oven 300-325°F for 20-25 minutes. This traps the steam making the cheese melty and the meatloaf moist.
FAQ
Yes! Low-moisture cheeses like provolone, cheddar, Monterey Jack or pepper jack all work well.
Absolutely! Assemble the meatloaf up to 24 hours in advance and keep it covered in the fridge. Add 5-10 minutes to the baking time if baking straight from chilled.
Ensure that you allow the meat to come up the sides of the skillet/dish when putting the first half in. This creates a bit of a well in the middle for your fillings to sit in. When you put the rest of the meat on top be sure to press it firmly over everything, covering any holes and pressing to seal the edges to the lip of the bottom portion of the meat mixture.
Use a meat thermometer. The center should reach 165°F. It's a good idea to check it in two places since it's a stuffed meatloaf.
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Skillet Meatloaf
- Total Time: 75-85 minutes
- Yield: 1 Meatloaf/8 Slices 1x
Description
This is not your typical meatloaf and is perfect for game meat or beef. Packed with ground meat, breakfast sausage and Parmesan, it's layered with a savory filling of sautéed spinach, bell peppers, sun-dried tomatoes, fresh herbs and gooey mozzarella. A sweet and tangy honey-Dijon and whole-seed mustard glaze with smoked paprika tops it off, giving each bite a perfect balance of richness, freshness and flavor. Juicy, hearty and full of bold, vibrant flavors, this Skillet Meatloaf is a fresh twist on a classic comfort dish that's sure to impress.
Ingredients
For the Topping:
3 tablespoons (60 grams) honey
1 tablespoon (18 grams) Dijon mustard
1 tablespoon (16 grams) stone ground mustard
½ teaspoon smoked paprika
pinch of black pepper
For the Meat Mixture:
¾ cup (55 grams) bread crumbs
½ cup (120 milliliters) milk
2 eggs
2 tablespoons (1 ounce) unsalted butter
½ onion (~100 grams) finely chopped
1 carrot (~½ cup or 60 grams) finely grated
1 ½ pounds ground meat beef or wild game*
½ pound breakfast sausage like Jimmy Dean
¼ cup (25 grams) freshly grated Parmesan cheese
2 teaspoons (10 grams) Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper
For the Filling:
2 tablespoons (1 ounce) butter
½ red bell pepper (~90 grams) diced
1 cup (30 grams) fresh spinach
1 teaspoon (7 grams) garlic minced
¼ cup (45 grams) sun-dried tomatoes chopped
2 tablespoons fresh herbs parsley, basil or mix
½ pound mozzarella cheese sliced
Instructions
*Always follow USDA recommendations for thawing, handling and cooking meats. USDA recommends cooking ground moose and beef to an internal temperature of at least 160°F.
- In a small bowl, whisk together honey, Dijon mustard, stone ground mustard, smoked paprika and a pinch of black pepper. Set aside.
- In another small bowl, combine the breadcrumbs, milk and eggs. Stir until combined and let sit for 5 minutes to allow the breadcrumbs to soften.
- Heat a 10" cast-iron skillet* over medium heat and melt 2 tablespoons butter. Add the chopped onion and grated carrot, sautéing until onions are translucent and carrots are tender, about 5 minutes. Transfer to a medium bowl and let cool slightly.
- In the same skillet, melt 2 tablespoons butter. Add the diced bell pepper, and sauté for about 3 minutes (softened but not fully cooked). Add spinach and cook until wilted, then stir in garlic, sun-dried tomatoes and fresh herbs for 30 seconds. Transfer to a bowl and set aside.
- In a large bowl, combine the ground meat, breakfast sausage, cooled onion-carrot mixture, softened breadcrumb mixture, Parmesan, salt, pepper, Italian seasoning and Worcestershire sauce. Mix until evenly combined (hands work best).
- Assemble the meatloaf:
- Press half of the meat mixture into the bottom of the cast-iron skillet, forming a 1-inch layer and bringing it slightly up the sides to create a well for the filling.
- Arrange mozzarella slices over the meat. Some gaps are good.
- Spread the sautéed vegetable mixture evenly on top.
- Cover with the remaining meat mixture, pressing gently to seal the edges.
- Preheat oven to 350°F. Bake for 40 minutes. Remove from the oven and spoon or brush the honey-mustard topping over the surface. Return to the oven and bake an addition 5-10 minutes or until the internal temperature reaches 165-180°F, depending on preferred doneness.
- Let the meatloaf rest for 10 minutes before slicing. Serve warm.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
This recipe is great for wild game meat. We have used moose meat here but virtually any lean ground meat would work - beef, elk, deer, caribou, goat, sheep, bear, etc.
3. In place of a cast iron skillet you can use any oven safe skillet. Alternatively, you can prepare your stove top portions in any skillet and then assemble the meatloaf in a glass or ceramic baking dish of similar size.
- Prep Time: 20-25 minutes
- Rest Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Miriam Wallace says
Such a great way to elevate a comforting meatloaf without making it complicated.
Sooo yummy and my kids loved it!
Jenice Wallace says
I am so proud of this recipe! It is SO good! I love all the flavors that come through and of course the gooey cheese is just amazing! To top it all off, it's quick to make without a lot of dishes! I promise you won't be disappointed! Perfect for wild game or beef.