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Upside-Down Meatloaf

Source of Recipe

From "Lodge Cast Iron Nation"


Recipe Introduction

"This recipe is from Taste/Son of Best of Taste, a collection of recipes from the 'Taste' section of the newspaper that The Minneapolis Star published in 1974. It has always been a favorite of Eleanor Lodge Kellermann's family, served with cornbread."

List of Ingredients

◦  Vegetable or olive oil
◦  ½ cup firmly packed light brown sugar
◦  ½ cup ketchup
◦  1½ pounds ground beef
◦  ¾ cup crushed cracker crumbs
◦  1 small onion, grated
◦  ¾ cup whole milk
◦  2 large eggs, beaten
◦  1½ tsp salt
◦  ¼ tsp black pepper
◦  ¼ tsp ground ginger


Recipe

Preheat the oven to 350° F.
Oil a 10x5x3-inch cast iron loaf pan. Press the brown sugar evenly over the bottom, then evenly spread the ketchup over the sugar.

In a medium bowl, mix the remaining ingredients together, and shape into a loaf. Press firmly into the pan. Bake for 1 hour.

Remove from the oven. Let the meatloaf cool in the pan for 5 to 10 minutes. Turn the pan upside down onto a serving platter to unmold the loaf. Cut into slices to serve. Can be reheated.


Serves 4 to 6