This recipe is from the Taste section of the Minneapolis Star newspaper, published in 1974. It is also featured in the book Lodge Cast-Iron Nation. It has always been a favorite of Eleanor Lodge Kellermann’s family, served with cornbread. Use a Lodge 9”x5” cast-iron loaf pan for best results. An excellent recipe. Enjoy—
Vegetable oil or Crisco shortening
1/2 cup packed brown sugar
12 cup ketchup
1.5 pounds ground chuck
3/4 cup crushed saltine crackers (oyster or square)
1 small onion, grated
3/4 cup whole milk
2 large eggs, beaten
1-1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground ginger
Ground horseradish served on the side
Preheat your oven to 350° F. Grease a Lodge cast-iron loaf pan with Crisco or vegetable oil.
Press the brown sugar evenly in the bottom of the pan. Then add the ketchup. Ensure it is spread evenly. In a mixing bowl, combine the remaining ingredients and form into a loaf. Press firmly into the pan. Bake uncovered for 60-70 minutes.
When done, the internal temperature should read 160° F. Use an instant-read digital thermometer for accuracy. Remove from the oven and let stand for ten minutes. Carefully turn the pan upside down on a serving platter.
Slice and serve with horseradish. Serves 4-6
I used a medium-sized onion and there was a lot of liquid rendered out after it rested for ten minutes. I’m going to back off to 1/2 cup milk to compensate.
Also, I don’t think there’s nearly enough ground pepper – I would double it, but that’s a matter of personal preference. If you’re expecting a perfect presentation when turning the meatloaf out on a serving plate – don’t get your hopes up. This recipe is about down-home convenience, not aesthetics.