Meatloaf with Sweet Onion Jam

Alright, happy Tuesday guys. And I’m turning on the camera because tonight I’m making meatloaf for dinner. And I know many of you have asked me how I go ahead and use that sweet onion jam that I made a video on the other day, which I will try to leave the link down below to that video. But I use it on meatloaf.

Lisa, friends, this video is dedicated to you because Lisa was like, please make a video. So I said, okay, I’ll make a video.

Why You’ll Love This

I tweak it just a bit because, you know, I tweak everything. But for the most part, I make it just like she does, except I don’t add the ketchup and the brown sugar on the top. I add the sweet onion jam.

If you’ve never made a meatloaf in your and you have one, do it. It saves your hands from that biting cold meat that, you know, aches your knuckles. So no mess, quick cleanup. I love it. I love using my stand mixer for this.

Matt has been super excited since I’ve made that sweet onion jam that we have it back on the pantry shelf. And, um, it’s really looking forward to the meatloaf with, um, some sweet onion jam.

Oh, it’s so good. So good in cast iron. You get this nice crust and it just cooks so evenly. It’s beautiful.

It’s very oniony. Um, I have made this several times and I will say that, um, making it with sweet Vidalia onion is better than just like a regular cooking onion. It just has a better flavor. It’s a bit smoother.

Ingredients

six slices of bread
a cup of milk (whole milk)
meat (a pound, pound and a half)
one small chopped onion
two eggs
a cup of Parmesan cheese
three quarters of a teaspoon of sea salt
seasoning salt
home dehydrated parsley
a tiny bit of lard
three whole slices of bacon
sweet onion jam

Instructions

First and foremost, I have six slices of bread, which I’m just going to kind of rip apart and put in a bowl.
And then to this, I’m going to add a cup of milk.
And all we’re going to do is just going to pour the milk on top of the bread and kind of let it soak up and then set this aside.
And while this soaks, I’m going to go ahead and get my meatloaf going in my .
Get out meat and we’ll get started.
I am putting, her recipe calls for two pounds. I’m using my cast iron loaf pan, which basically fits a pound, pound and a half perfectly.
I’m also adding one small chopped onion into my meatloaf because I like onion it.
I am also going to be adding two eggs instead of four eggs to mine.
Throw two of those in.
Her recipe also calls for a cup of Parmesan cheese.
I’m also going to add three quarters of a teaspoon of sea salt.
She also uses seasoning salt. So we’re going to add that in there as well.
I do have home dehydrated parsley. So that is what I’m going to use.
And then with my milk soaked bread here, I’m going to add about half of it and see how it goes.
I’m going to go ahead and just put it on my beater.
And then what I’m going to do is I’m going to feel it. It’s pretty moist.
So I’m going to go ahead and add the rest of this bread here.
So here is my cast iron pan. And, um, I just put a tiny bit of lard in there, uh, just to coat the sides.
So I just added a little extra, so nothing sticks.
Now, um, adds a ketchup and brown sugar. She mixes some dry mustard with it.
And you can see like a pound and a half is perfect for this loaf.
Now what I’m going to do is I’ve got some bacon here.
What I’m going to do is I’m topping this meatloaf and I’m just going to tuck in the ends with bacon.
And I’m going to let this cook for a little while, about halfway.
And then when it’s, when I’m noticing that the bacon is starting to, um, get brown and crisp, crisp up some, I will then top this bacon with sweet onion jam.
So it’s going to take six half slices, so three whole slices of bacon here.
And I’m going to go ahead and pop this in the oven and watch it.
I’m probably going to cook it about 45 minutes, then put the jam on.
So it’s been baking now for 45 minutes. I’m just going to pull out. Give you a quick peek of what it looks like.
So let me get that out of the fridge because I have a jar that didn’t have enough to can in my fridge. So this is sweet onion jam.
And then of course it’s sweet because of the brown sugar. So if you don’t like balsamic vinegar, you might not like this.

Cooking Tips

I tweak it just a bit because, you know, I tweak everything.

I like mine a little drier, my meatloaf a little drier.

Mine is not. But that’s okay because we’re just going to roll with it.

If you do not own a cast iron bread pan yet, treat yourself. Not only is bread phenomenal in it, but, um, meatloaf is killer. Oh, it’s so good. So good in cast iron. You get this nice crust and it just cooks so evenly. It’s beautiful.

Do it the way you want to do it.

I will say that, um, making it with sweet Vidalia onion is better than just like a regular cooking onion. It just has a better flavor. It’s a bit smoother.

Besides the onion flavor, it’s got a very strong balsamic taste. So if you don’t like balsamic vinegar, you might not like this.

Serving Suggestions

It just gives meatloaf pork loin.

Okay. So there it is. And I’m going to go ahead and pop this in the oven and watch it. I’m probably going to cook it about 45 minutes, then put the jam on.