This meatloaf would make you do anything for love….

If there’s one dish my husband believes I make the best…it’s meatloaf. Before I really started cooking, this was one recipe that had stuck with me from when my mom would cook dinner (without burning anything.) And one night, on a whim, I decided to try it on Matt. Like me, prior to this recipe, I had such an aversion to meatloaf. I’ve seen it doused in more tomato sauce/ketchup than I could stomach…and I love tomatoes! (Just not in meatloaf.)

So if you’re a non-tomato meatloaf person like me, then you can understand the sheer joy I felt when I took my first bite of this delectably flavorful dish. In fact, I’ll almost guarantee that your reaction could resemble that of my husband when he initially (and a little reluctantly) tried my meatloaf….his eyes bugged out like a cartoon character and he went back for seconds! (Later he proclaimed “you’re holding out on me”….and thus started my cooking tutelage.) In part, I guess I can thank this recipe for jump-starting several tasty concoctions and personal cooking/baking challenges. (And you might thank me too, especially when you try it! During the winter, I must make this dish at least 1-2 times a month. With all the things we cook, that’s saying a lot.)

(It’s also great when you want to re-heat it, trust me….it’s even better.)

Normally, I would pair this dish with some tasty egg noodles (and of course, brown gravy!), but since we had some white potatoes to move since we used the rest to make homemade french fries (and freeze them to use as needed), why not whip up some mashed potatoes? And while they’re no Yukon Gold or Red Bliss, it’s super easy to make them creamy and delicious! (And as for gravy, if you have a recipe, use it! If not, I recommend Heinz Beef or Pork Gravy.)

Sometimes in cooking, I have come to the conclusion that you don’t always need to be armed with a ton of recipes. Whether you’re a good cook or a bad one, we all have that one recipe that we have mastered. And I’m sure if Randy from A Christmas Story could try this one….he would quit saying “I hate meatloaf!”

Enjoy!

~ Jenny V


meatloaf

Jenn’s “Rockstar” Meatloaf with Homemade Mashed Potatoes

For meatloaf:

2-3 pounds meatloaf mix (if you can’t find meatloaf mix, you can use beef. If you want to make meatloaf mix, use ground beef, pork, and veal)

One packet Onion Soup Mix

Worcestershire Sauce

1 egg

1/2 cup bread crumbs

1-1 1/2 cups shredded cheese

For mashed potatoes:

4-5 large potatoes, scrubbed and cubed small

2 heaping tablespoons sour cream

1/3 to 1/2 cup Milk or heavy cream 

1/2 stick butter, cut into four pieces

Salt

Pepper

1) Pre-heat oven to 350 degrees. In large mixing bowl, combine all ingredients for meatloaf and mix well using hands. Add Worcestershire Sauce to your taste. (I never measure for Worcestershire, because it’s preference, so just add as much or as little as you want. It all depends on how much salt you want in the mix. And yes, Onion Soup Mix….because when the dried onions re-hydrate, they have that meat flavor!) Place mix into loaf pan (glass or metal), push into the pan (especially the corners), then place in oven for about 1 – 1 1/4 hours.

2) When meatloaf is about halfway cooked, fill pot with water halfway for potatoes and place on stove. Make sure potatoes are scrubbed clean before being cubed, skin left on. (And if there are any “eyes” or brown spots in the potatoes, don’t forget to get rid of them!) As each potato is cubed, place cubes in cold water. Once all potatoes are processed and in the pot, turn on high and cover, checking periodically. When water starts boiling, remove lid and keep cooking until potato breaks apart when fork is stuck into it; if done, drain water and place potatoes back into pot.

3) Combine butter, milk, and sour cream in with potatoes, then using a masher mix thoroughly. Add salt and pepper to taste. (And don’t be afraid to season!) Set aside and cover. (If the potatoes are done before meatloaf, you can heat it up after meatloaf comes out. Just place back on stove on medium to high heat, continually stirring for 2-3 minutes)

4) Once meatloaf is done, remove from oven and using a steak knife, go around inside of pan and separate meatloaf from the sides (because the cheese normally makes it stick a little to the pan.) If done right, the meatloaf should come out in one solid loaf; transfer to a place and slice as thick (or thin) a slice as desired. Serve with potatoes and gravy. (Or no gravy…it’s up to you!)

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