Cast-Iron American comfort food would have to include a delicious meatloaf recipe. Made with a combination of beef and pork covered in a glaze made with ketchup, brown sugar and cider vinegar. Serves 6
2 yellow onions, finely chopped
2 tablespoons olive oil
3 tablespoons Worcestershire sauce
1/2 cups beef or vegetable broth
1/4 cup ketchup
1/4 cup Dijon mustard
3/4 cup breadcrumbs
1 lb ground beef, 85% lean
1 lb ground pork
2 eggs, beaten
2 tablespoons salt
Freshly ground pepper
1 lb bacon
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons cider vinegar
Bake the bacon: In a 375F preheated oven place the bacon stripes evenly on a baking sheet and cook until they are 1/2 done, about 5-7 minutes. Remove from oven and set aside.
To caramelize the onions: Heat a medium cast-iron skillet with olive oil over medium heat. Add onions a cook until they are golden brown and caramelize, stirring occasionally, 5-8 minutes. Stir in Worcestershire sauce, broth, ketchup and mustard until mixture is smooth. Take skillet off heat add in breadcrumbs, cooking thoroughly. Set aside to cool.
Prepare meatloaf: In a medium bowl add ground beef, ground pork, egg, salt and pepper then with clean hands combine the ingredients. Add in breadcrumb mixture and fold into beef mixture until combined.
Wipe the excess far out of the skillet. Shape meat mixture into two oval loaves and add to the cast-iron skillet.
Prepare glaze: Whisk ingredients together in a small bowl until smooth.
Brush the glaze over the top and sides of the meatloaf, drape bacon along top, bake 55-65 minutes until bacon is crisp and internal temperature reaches 155F-165F. If bacon starts to burn, tent with foil. Let rest for 20 minutes before serving. Slice and serve.
Note: if you like more ketchup on your meatloaf add it to the top right before the bacon.