This cast iron version of a sheet pan supper gets bold flavor from an easy, homemade cranberry barbecue sauce that transforms into a delicious sticky glaze on the meat loaf while baking.
Cranberry Barbecue Meat Loaf
- 2 pounds ground sirloin
- ⅔ cup panko (Japanese bread crumbs)
- ½ cup chopped green onion
- 6 tablespoons ketchup, divided
- 3 tablespoons Worcestershire sauce, divided
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt, divided
- 1¼ teaspoons ground black pepper, divided
- ½ cup cranberry sauce
- 2 tablespoons firmly packed light brown sugar
- 1 (24-ounce) bag baby red potatoes, halved
- 1 pound fresh green beans, trimmed
- 1 tablespoon olive oil
- Garnish: chopped green onion
- Preheat oven to 350°.
- In a large bowl, stir together beef, bread crumbs, green onion, 2 tablespoons ketchup, 2 tablespoons Worcestershire, eggs, garlic, mustard, 1 teaspoon salt, and ½ teaspoon pepper until combined. In the center of a cast-iron baking pan, shape beef mixture into a 9×5-inch loaf.
- In a small saucepan, bring cranberry sauce, brown sugar, remaining 4 tablespoons ketchup, and remaining 1 tablespoon Worcestershire to a simmer over medium-high heat. Brush half of sauce onto meat loaf.
- Bake for 45 minutes. Brush remaining sauce onto meat loaf.
- In a large bowl, stir together potatoes, green beans, oil, remaining 1 teaspoon salt, and remaining ¾ teaspoon pepper. Place potatoes and green beans around meat loaf.
- Bake until a food thermometer inserted in center of meat loaf registers 165° and vegetables are tender, about 30 minutes more. Let stand for 5 minutes before serving. Garnish with green onion, if desired.