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 leave. I will try to leave the link down below to that video. But I use it on meatloaf.

Why You’ll Love This

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.

I will tell you, especially if you love cast iron pans, 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.

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.

Ingredients

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

Instructions

Rip apart six slices of bread and put in a bowl.
Add a cup of milk on top of the bread and kind of let it soak up and then set this aside.
Get my meatloaf going in my .
Add a pound, pound and a half of meat.
Add one small chopped onion.
Add two eggs.
Add a cup of Parmesan cheese.
Add three quarters of a teaspoon of sea salt.
Add seasoning salt in there as well.
Add about half of the milk soaked bread.
Go ahead and just put it on my beater.
If it’s pretty moist, go ahead and add the rest of this bread.
Put a tiny bit of lard in my cast iron pan, just to coat the sides.
Add the meatloaf to the pan.
Top this meatloaf and tuck in the ends with bacon.
Pop this in the oven and watch it.
Cook it about 45 minutes.
When I’m noticing that the bacon is starting to, um, get brown and crisp up some, I will then top this bacon with sweet onion jam.

Cooking Tips

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

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.

If you don’t like balsamic vinegar, you might not like this.

Serving Suggestions

It just gives meatloaf pork loin.

Of course, it’s very oniony. 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. 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. And then of course it’s sweet because of the brown sugar. So, um, but it is very savory and it just gives meatloaf pork loin.