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
◦ Vegetable or olive oil
◦ � cup firmly packed light brown sugar
◦ � cup ketchup
◦ 1 � pounds ground beef
◦ � cup crushed cracker crumbs
◦ 1 small onion, grated
◦ � cup whole milk
◦ 2 large eggs, beaten
◦ 1 � teaspoons salt
◦ � teaspoon black pepper
◦ � 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
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