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Upside-Down Meatloaf

Source of Recipe

From "Lodge Cast Iron Nation" by The Lodge Company


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

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


Recipe

Preheat the oven to 350° F. Oil a 10 x 5 x 3-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.

Serves 4 to 6