This fall I was offered the opportunity to write a book that I’ve been wanting to write, thinking about writing, for years. A cast iron cookbook, full of family recipes, techniques, and tips on how to care for this most wonderful cookware. Everett was just a few months old when I started the project, and there were many times I didn’t think I could manage to keep my eyes open long enough in the evenings to write recipes. But, I did it. With the help of family, friends, and Dan, I put together this beautiful book, and I have never been more proud of a piece of work. The Southern Cast Iron Cookbook comes out in just a few weeks (May 16, but you can pre-order it now!) and I can’t wait for you to see it. It’s lovely.
One of the recipes I’ve made a few times already is the skillet meatloaf, and while it seems a bit unorthodox to post a meatloaf recipe when it’s 80 degrees outside, I think it’s worth the chance. My friend Aaron tested this recipe for me and his feedback (which ended up in the headnote of the book) was that this was the best meatloaf he’d ever had. You just don’t get a better endorsement than that (especially from someone with such a refined palate), and so I’ll just let the tester’s notes speak for themselves.
A brown sugar and apple cider vinegar sauce gives the meatloaf a little sweetness, and it’s incredible moist and flavorful. I served it with sautéed broccolini and gorgonzola scalloped potatoes, and then enjoyed the leftovers for days. In the book the recipe calls for a biscuit pan, which makes adorable individual servings of meatloaf. When I made it most recently I increased the ingredient quantities slightly made it in my 12″ skillet, which made an incredibly satisfying amount of meatloaf.
Every book that I’ve written has been a labor of love, and with each cookbook project I learn something new. This book was a wildly different experience than any of the books I’ve previously worked on, and I am immensely proud of how it has turned out. It is a very personal book, both the recipes and the stories that accompany them, come from my heart. My friend Christina said that this book was full of love, and I think she hit the nail on the head. From the dedication to the acknowledgements this book has a piece of me, and I’m so glad that I am able to share that with you.
Source: The Southern Cast Iron Cookbook by Elena Rosemond-Hoerr
This recipe is written for use with a 12″ skillet.
3/4 cup apple cider vinegar
4 tbsp brown sugar
3/4 cup tomato paste
3 lbs 85% lean ground beef
1 1/2 cups bread crumbs
3/4 cup tomato paste
3/4 cup whole milk
5 garlic cloves, minced
3 eggs, lightly beaten
1 white onion, finely chopped
1 1/2 tsps sea salt
1 1/2 tsp garlic powder
1 1/2 tsp paprika
1 1/2 tsp dried mustard
1 tsp cayenne pepper
Begin by stirring together apple cider vinegar, brown sugar, and tomato paste. Set sauce aside.
Preheat oven to 350F. In a large bowl mix together ground beef, breadcrumbs, tomato paste, milk, garlic, eggs, onion, sea salt, garlic powder, paprika, dry mustard, and cayenne. Transfer to the greased skillet, pressing mixture to an even height.
Spread half the sauce overtop of the meatloaf. Bake for 60-90 minutes, until meat is cooked through and bubbling. Allow to cool slightly, top with remaining sauce, and serve.
Make this Gluten Free:
This recipe adapts really easily for GF, just substitute gluten free breadcrumbs 1:1.