My aunt introduced me to this Brazilian delicacy called picadillo. My family thinks I changed things up recently and came up with the best Brazilian cuisine they’ve ever had! Excellent chili substitute that freezes well.
| Prep Time: | 25 mins |
| Cook Time: | 2 hrs 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 16 |
Ingredients
- 4 ½ pounds ground beef
- 1 ½ cups Italian bread crumbs
- 2 (4.5 ounce) packages noodle soup mix (such as Lipton Soup Secrets)
- 1 (8 ounce) can tomato sauce (such as Hunt’s), divided
- 4 eggs
- 1 yellow onion, chopped
- ½ cup ketchup
- ½ (4 ounce) packet saltine crackers, crumbled
- 2 tablespoons Worcestershire sauce, divided
- 1 tablespoon barbecue sauce
- 2 teaspoons steak sauce (such as A1)
- 2 teaspoons salt
- 2 teaspoons ground black pepper, divided
- 1 ½ teaspoons garlic powder, divided
- 1 teaspoon onion powder, divided
- ½ teaspoon cayenne pepper
Instructions
- Place a large cast iron skillet into the oven. Preheat the oven to 375 degrees F (190 degrees C).
- Make the meatloaf mixture: Combine ground beef, bread crumbs, soup mix, 1/2 of the tomato sauce, eggs, onion, ketchup, cracker crumbs, 1 tablespoon Worcestershire sauce, barbecue sauce, steak sauce, salt, 1 1/2 teaspoons pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder in a large bowl; mix until well combined.
- Make the topping: Mix remaining tomato sauce, 1 tablespoon Worcestershire sauce, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and cayenne pepper in a small bowl until is smooth.
- Remove the hot skillet from the oven. Press meatloaf mixture into skillet, smoothing the top. Spread topping over beef.
- Bake in the preheated oven until beef is mostly cooked through, about 1 hour 30 minutes. Remove from oven and drain off grease. Return to the oven and continue cooking until meatloaf juices run clear and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 1 more hour.
- Remove from the oven and allow to cool for 15 minutes before serving.
Nutrition Facts
| Calories | 490 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 160 mg |
| Dietary Fiber | 2 g |
| Protein | 40 g |
| Saturated Fat | 9 g |
| Sodium | 2047 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Using a time tested recipe to-day but I was dropping in to see about using cast iron for meatloaf, as I usually just place the mass directly on the grill grate. It loses alot of juice that way, so I will use my cast iron skillet to-day. But folks, please – common sense. 160-165 on an instant-read thermometer can take varying amounts of time. If you’re trying a new recipe, don’t set a timer and forget about it – check on it! It’s not Angela’s fault you burnt your meatloaf. I’ll come back around after my first skillet meatloaf over charcoal later on. Oh yeah, this is the real deal. I used half pork and half 80/20 ground beef, so there was a good deal of rendered fat, which I poured off about half way through cooking.
Yummy yummy! Made some homemade mashed potatoes, with some green beans why not go for the homemade biscuits.
While the flavor was good,the cooking time was completely wrong! I followed the directions exactly and after 1.5 hours cooking time, mine was burnt on the bottom and a little dry. I will make this again but I will monitor it closely.
Excellent and clearly makes plenty. Like the crispy edges by using the skillet! It was a lot of measuring so I winged it on a few but got all the major stuff. Turned out great…I didn’t realize the time it could take to cook and used convection, which was great.
I am not comfortable with the reliability of this recipe. I followed it exactly with one exception: I used only 4.2 pounds of meat–although I did use parchment on the bottom of the skillet. Even with the reduced amount of meat, in a standard 12″ iron skillet the center of my loaf was a full inch above the sides of the pan. I cannot imagine how big the skillet in the picture must be for the loaf to turn out that far below the edges of the pan. A skillet that size ain’t fitting in my oven. Even with only 4.2 pounds of meat, 1/4 of the loaf comfortably fed our family of five. Unless you are feeding a small army or a scout troop, keep that in mind when it comes to quantity. The flavor was great, although I also take issue with the cooking time. Even given the huge size of the loaf, it was simply too long–I would estimate by almost 45 minutes. I had to cover the top with foil to prevent over-browning, and the bottom came out with a very thin and crispy–almost burned–crust. So the flavor was was great, but I would not follow this recipe too strictly, unless you want to freeze half of it for another 2 meals (again, for a family of 5).
I made this with organic ground turkey meat. My family enjoyed it and I would definitely make it again.
I made it with ground turkey and. cooked it for 1hr 30 min and it was great. Definitely a keeper.
Super tasty! I halved the recipe, and it was plenty of food for six of us with leftovers. I used 7 dry individual cup a soup chicken soup packs since I couldn’t find the Lipton pack, and it was super moist and flavorful. I used almost a whole 15 ounce can of tomato sauce, too. Everyone loved it!