Meatloaf And Potato Pileup Food

MASHED POTATO-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil.
• For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside.
• For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.
• Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed.
• For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf.
• Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
• While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm.
• Slice and serve the meatloaf with butter, black pepper and the peas.

MEATLOAF AND POTATO PILEUP

Steps:

• Position a rack in the center of the oven and preheat to 375. In a large pot filled halfway with boiling, lightly salted water, cook the potatoes for 3 minutes. Drain and spread evenly on a paper-towl-lined baking sheet to cool. In a saucepan, melt the butter over medium heat. Add the chopped onion and cook, stirring, until softened, 3 minutes. Whisk in the flour for 2 minutes, then pour in the half-and-half and bring to a boil, whisking constantly; cook for 1 minute. Remove from heat. Stir in the cheese, 1 tsp. salt and 1/2 tsp. pepper. Let cool. Using a food processor, chop the remaining onion and the carrots. Transfer to a bowl. Add the beet to the processor and chop. Transfer to a kitchen towel, wrap and squeeze out any excess moisture. Whisk the eggs, marinara, breadcrumbs, 1 1/4 tsp salt and 1/2 tsp pepper into the carrot mixture. Crumble in the turkey, beef and beets and mix well. Transfer to a 9x13 inch casserole dish, pressing in an even layer. top with the potatoes and cheese sauce. Place the casserole dish on a baking sheet and bake until the edges are bubbly and the top is browned, about 40 minutes. Cover with foil and continue cooking about 20 to 25 minutes until a meat thermometer placed in the center of the loaf registers 175. Let cool for 20 minutes before serving. Puree the basil, EVOO, lemon juice and 1/2 tsp salt. Serve on top of the meatloaf.

MEATLOAF POTATO CASSEROLE

Steps:

• Place potatoes and onion in a buttered 2 quart casserole, sprinkle with salt.
• Mix remaining ingredients; spread over potatoes.
• Bake, uncovered at 350 degrees for 55 to 65 minutes.

MEAT LOAF PIE

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Press onto the bottom and up the sides of an ungreased deep-dish 9-in. pie plate. , Bake at 350° for 35-40 minutes or until meat is no longer pink. Meanwhile, prepare mashed potatoes according to package directions; stir in mustard. , Drain meat loaf; spread potatoes over top. Sprinkle with cheese. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

MEATLOAF WITH POTATO TOPPING

Steps:

• In nonstick skillet, heat oil over medium heat; cook onions, garlic, carrot, celery and green pepper until softened, 5 to 8 minutes. Let cool.
• In bowl, bet egg, chili sauce and 2 tablespoons water. Mix in vegetables, crumbs, salt, basil, thyme, mustard and pepper. Mix in beef. Pat into 9-inch pie plate. Bake in 350°F oven for 50 to 60 minutes or until meat thermometer registers 170°F Drain off fat.
• TOPPING: Meanwhile, peel and cut potatoes into quarters. In saucepan of boiling salted water, cook potatoes for 15 to 20 minutes or until tender. Drain and return to pot. Mash with potato masher; beat in buttermilk, butter, salt and pepper. Spread over meat loaf. Broil for 1 to 2 minutes or until golden. Makes 6 servings.
• Canadian Living.

POTATO MEAT LOAF

Steps:

• Peel and grate potatoes; rinse and drain. in a large bowl, combine potatoes, egg, Worcestershire sauce, soy sauce, pepper and garlic powder. Add ground beef and mix well. Pat meat mixture into an 8x4-in. loaf pan. Bake at 350°for 1 hour or until no pink remains. Drain.