Bacon-wrapped and jalapeño-studded, this skillet meatloaf is also delicious on sandwiches.
Serves: Makes 6-8 servings
- 12 slices thick-cut bacon, divided
- 2 pounds ground sirloin
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 1 large jalapeño, seeded and diced
- ⅔ cup panko (Japanese bread crumbs)
- ½ cup chopped green onion
- 6 tablespoons ketchup, divided
- 2 tablespoons pepper sauce
- 8 teaspoons Worcestershire sauce, divided
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup firmly packed light brown sugar
- ½ cup sliced pickled jalapeños
- FIRST Preheat oven to 350°.
- NEXT In a 12-inch cast-iron skillet, cook 8 slices bacon over medium heat until crisp. Remove bacon, and let drain on paper towels. Let cool slightly; crumble bacon.
- NEXT In a large bowl, stir together beef, eggs, garlic, diced jalapeño, bread crumbs, green onion, 2 tablespoons ketchup, pepper sauce, 6 teaspoons Worcestershire, mustard, salt, pepper, and crumbled bacon until combined. Shape mixture into a rectangle, and place in skillet. Cut remaining 4 slices bacon in half; layer on top of meat.
- NEXT In a small bowl, stir together brown sugar, remaining 4 tablespoons ketchup, and remaining 2 teaspoons Worcestershire. Brush half of glaze over bacon; sprinkle with pickled jalapeños.
- LAST Bake for 45 minutes. Brush remaining glaze over meatloaf, and bake until a meat thermometer inserted in center registers 165°, about 30 minutes more. Place meatloaf under broiler until bacon is crisp, 2 to 3 minutes, if desired. Let stand for 5 minutes before slicing.
You can find more delicious cast iron skillet-approved recipes in the newest issue of Southern Cast Iron.