Individual meat loaves are right at home in your mini cast-iron skillets—no sharing required. Serve with your favorite sides for a satifying supper.
Bacon Barbecue Meat Loaves
Makes 6 servings
- 1 cup fresh bread crumbs (about 2 slices bread)
- ¼ cup milk
- 2 pounds lean ground beef
- 2 large eggs, beaten
- ½ cup minced red onion
- ½ cup barbecue sauce, divided
- 2 teaspoons chopped fresh parsley
- 1 teaspoon kosher salt
- 1 teaspoon minced garlic
- ½ teaspoon ground black pepper
- 1 pound bacon, slices halved crosswise
- ¼ cup firmly packed dark brown sugar
- ¼ cup ketchup
- Preheat oven to 375°. Place 6 (4-inch) cast-iron skillets on a rimmed baking sheet.
- In a large bowl, stir together bread crumbs and milk. Let stand for 5 minutes.
- Using your hands, stir beef, eggs, onion, ¼ cup barbecue sauce, parsley, salt, garlic, and pepper into bread crumb mixture until well combined. Divide meat mixture among skillets (about ¾ cup each), gently patting to fill skillet.
- Divide bacon pieces among skillets, topping meat mixture in a crisscross pattern.
- Bake for 40 minutes, rotating skillets after 20 minutes.
- In a small bowl, stir together brown sugar, ketchup, and remaining ¼ cup barbecue sauce. Brush glaze onto bacon in each skillet. Increase oven temperature to 425°.
- Bake until bacon is browned and crisp and a meat thermometer inserted in the center registers 160°, 5 to 10 minutes. Let stand for 10 minutes. Pour off any excess fat before serving, if desired.
You can also bake this as one large meat loaf in a 10-inch skillet.