Can I use a different cheese than mozzarella?

Yes! Low-moisture cheeses like provolone, cheddar, Monterey Jack or pepper jack all work well.

Can I make this Skillet Meatloaf ahead of time?

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.

How do I keep the cheese from leaking out when baking?

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.

How do I know when the meatloaf is done?

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.

Skillet Meatloaf - Alaskan Skillet

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

Scale

For the Topping:

3 tablespoons (60 grams) honey

1 tablespoon (18 grams) Dijon mustard

1 tablespoon (16 grams) stone ground mustard

1/2 teaspoon smoked paprika

pinch of black pepper

For the Meat Mixture:

3/4 cup (55 grams) bread crumbs

1/2 cup (120 milliliters) milk

2 eggs

2 tablespoons (1 ounce) unsalted butter

1/2 onion (~100 grams) finely chopped

1 carrot (~1/2 cup or 60 grams) finely grated

1 1/2 pounds ground meat beef or wild game*

1/2 pound breakfast sausage like Jimmy Dean

1/4 cup (25 grams) freshly grated Parmesan cheese

2 teaspoons (10 grams) Worcestershire sauce

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

For the Filling:

2 tablespoons (1 ounce) butter

1/2 red bell pepper (~90 grams) diced

1 cup (30 grams) fresh spinach

1 teaspoon (7 grams) garlic minced

1/4 cup (45 grams) sun-dried tomatoes chopped

2 tablespoons fresh herbs parsley, basil or mix

1/2 pound mozzarella cheese sliced

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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:
1. 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.
2. Arrange mozzarella slices over the meat. Some gaps are good.
3. Spread the sautéed vegetable mixture evenly on top.
4. 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