Southern Cast Iron – September 2019

69 SOUTHERN CAST IRON

CrAnBeRrY BaRbEcUe MeAt lOaF

Makes 6 to 8 servings

This cast iron version of a sheet pan supper gets bold fl avor from an easy,

homemade cranberry barbecue sauce that transforms into a delicious sticky

glaze on the meat loaf while baking.

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 fi rmly 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

1. Preheat oven to 350°.


2. 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 9x5-inch loaf.


3. 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.


4. Bake for 45 minutes. Brush remaining sauce onto meat loaf.


5. 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.


6. 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.

SwEeT PoTaTo ShEpHeRd’s PiE

Makes 6 to 8 servings

We gave this meat-and-potato classic a couple of Southern spins with sweet

potatoes and collard greens.

2 pounds sweet potatoes, peeled and diced

5½ teaspoons kosher salt, divided

4 tablespoons unsalted butter, divided

½ cup whole milk

1¾ teaspoons ground black pepper, divided

1 pound ground chuck

2 tablespoons all-purpose fl our

1 teaspoon ground cumin

1 small yellow onion, chopped

3 cloves garlic, minced

1 pound parsnips, peeled and sliced ¼ inch thick

2 cups chopped collard greens

1 cup low-sodium beef broth

1 tablespoon chopped fresh sage

Garnish: chopped fresh sage

1. Preheat oven to 400°.


2. In a medium cast-iron Dutch oven, bring sweet potatoes, 2 teaspoons
   salt, and water to cover by 1 inch to a boil over medium-high heat.
   Reduce heat to medium-low; cook until potatoes are fork-tender, 15 to
   20 minutes. Drain well, and return potatoes to pot. Add 3 tablespoons
   butter; using a potato masher, mash potatoes to desired consistency. Stir
   in milk, 1½ teaspoons salt, and ¾ teaspoon pepper.


3. Meanwhile, in a 10-inch cast-iron skillet, heat remaining 1 tablespoon
   butter over medium-high heat. Add beef, fl our, cumin, remaining
   2 teaspoons salt, and remaining 1 teaspoon pepper; cook, using the back
   of a spoon to break up meat, until browned, about 5 minutes. Add onion
   and garlic; cook until tender, about 5 minutes. Add parsnips, collards,
   broth, and sage; bring to a boil. Reduce heat, and simmer until collards
   are wilted, 2 to 3 minutes. Spread mashed sweet potatoes onto beef
   mixture. Place skillet on a rimmed baking sheet.


4. Bake for 20 minutes. Increase oven temperature to broil. Broil until
   sweet potatoes are lightly browned, about 5 minutes. Let stand for
   10 minutes before serving. Garnish with sage, if desired.

69 SOUTHERN CAST IRON