Potato Crusted Meatloaf Food

MEAT LOAF WITH POTATO CRUST

Steps:

• In a small skillet, saute onion and garlic in oil until tender. Stir in the seasonings. Add broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in green onions and thyme. Transfer to a large bowl; cool to room temperature. , Whisk in eggs; stir in bread crumbs. Crumble beef and veal over mixture and mix well. Shape into a loaf; place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. Drain, reserving 1/4 cup cooking liquid. Mash potatoes with the broth, oil, pepper and reserved cooking liquid. , Using a large star tip, pipe mashed potatoes onto meat loaf. Bake 45 minutes longer or until a thermometer reads 160° and meat is no longer pink.

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.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

GARLIC POTATO-TOPPED ITALIAN MEATLOAF

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs. Stir in pasta sauce, bread crumbs, onion, Italian seasoning, salt and beef until well blended. Press mixture in bottom of baking dish.
• Bake 40 to 50 minutes or until meat thermometer inserted in center reads 160°F.
• Meanwhile, make potatoes as directed on pouch, using milk, water and butter.
• Spread mashed potatoes over meatloaf; sprinkle with cheese. Bake 10 to 15 minutes longer or until top begins to brown. Let stand 5 minutes before cutting.

POTATO-TOPPED MEATLOAF CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix meatloaf ingredients. Press in bottom and up sides of baking dish to within 1/2 inch of top.
• In 2-quart saucepan, heat water, butter and 1 teaspoon salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Stir in broccoli and cheese. Spoon over meat shell.
• Bake 30 to 35 minutes or until meatloaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F. Let stand 5 minutes; drain liquid along edges.

PEPPER-CRUSTED MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Mix ground beef, rice, parsley, egg, Worcestershire sauce, garlic powder, onion powder, and 1/4 teaspoon salt together in a bowl; form into 4 oblong mini-loaves. Season the outside of each loaf generously with pepper. Arrange loaves in the prepared baking dish.
• Bake in the preheated oven until no longer pink in the center, 35 to 45 minutes. An instant-read thermometer inserted into the center of each loaf should read at least 160 degrees F (70 degrees C).
• Heat olive oil in a skillet over low heat; saute onion in oil until soft and golden brown, 15 to 20 minutes. Season onion with 1 pinch salt; serve over meat loaves.

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.

POTATO-CRUSTED MEATLOAF

Steps:

• Preheat the broiler.
• Place the onion, bell peppers and garlic cloves on a baking sheet. Broil 3 inches from heat for 7 minutes or until blackened, turning frequently.
• Transfer to a paper bag, close tightly and let stand 15 minutes or until soft. Scrape off outside skins.
• Chop the onion and garlic; seed and chop the peppers.
• (You will have about 2 cups of vegetables). Preheat oven to 350 and spray a 13x9x3" baking dish with nonstick cooking spray.
• In a large bowl, mix the beef, veal, vegetables, egg, chili sauce, bread crumbs, 1/2 cup of the cheese and the black pepper.
• Mix with your hand until well combined.
• Transfer to the baking dish and pat into a 12x7" loaf, mounding it slightly in the center.
• In a small bowl, with an electric mixer set on med.-high, whip the hot potatoes with the remaining 1 cup of cheese, the chives and the butter until fluffy.
• Pipe or spoon on top and sides of the loaf.
• Bake for 1 hour or until a meat thermometer inserted into the center of the meat loaf registers 145.
• Let stand for 10 minutes before serving.

TROMPE L'OEIL MEATLOAF

Steps:

• Make the mole sauce by heating olive oil in a medium saucepan over medium heat. Add onion, garlic and peppers and cook until the onions become translucent. Remove from heat and add oregano, cumin, cinnamon, chili powder, and ground chocolate and gradually whisk in beef stock. Season with salt and pepper, to taste. Increase heat to medium-high and return pot to stove. Let reduce by two-thirds. Remove from heat and strain 1 cup of the sauce into a bowl, transferring the rest of the sauce and vegetable solids to a separate bowl. Let both bowls of sauce cool, then chill in refrigerator. (The strained sauce will be used to simulate chocolate sauce. The unstrained sauce will be used to flavor the beef and darken its color to look like chocolate.)
• Keep in mind that all equipment used to make the forcemeat must be clean and well chilled so that the components can combine properly. (This includes the grinding mechanism, - if using a meat grinder - the food processor bowl and blade, all preparation and mixing bowls, and utensils). Without this attention to detail you will not be able to create the illusion which is your goal. All ingredients should be refrigerated up until the moment they are ready to be used and should be prepared in bowls which are nested in another container of ice to keep the temperature low during the actual preparation.
• The goal of this recipe is to make a savory meal that not only fools the eye by making the meal look like something we know as sweet, but to also make a meal that tastes good. This will be accomplished as follows:
• The onion/garlic puree and salt and white pepper will be added to the chicken to make it taste savory, and the cream will be added to make it look like the butter-cream "filling" of the cake.
• Some of the mole sauce (the part with the vegetable solids) as well as salt and black pepper, will be used to give the ground beef a savory taste and a dark "chocolate" appearance.
• The balance of the mole sauce will be used to look like chocolate sauce.
• Begin the meat loaf by making the onion/garlic puree for the chicken. Through the feed tube of a running food processor, add the onion and garlic. Transfer this pureed mixture to a strainer placed over a small bowl. Allow the juices to drain into the bowl, then discard the juices, reserving the onion/garlic puree in the same bowl and refrigerating to 40 degrees F. (This can be hastened by putting in the freezer for a while - without allowing it to freeze.) Wash and dry the food processor bowl and blade and chill them.
• If the chicken you have bought is not ground, grind the chicken tenders into a prepared bowl and refrigerate.
• Prepare a 2 quart souffle dish by lining it with enough plastic wrap so that it covers all interior surfaces of the dish with enough additional plastic on the ends so you will be able to wrap your completed layered "cake" completely in plastic. Then refrigerate the lined souffle dish. Have 2 large bowls of ice ready in which you have nested 2 medium bowls (respectively) in order to keep them chilled while you are working.
• Begin with the beef because the bottom layer of the "cake" will look like chocolate. Through the feed tube of the running food processor (the bowl of which has been chilled), gradually feed the chilled ground beef a little at a time, alternating with the chilled mole (the unstrained mole with the vegetable solids) and salt and black pepper. (Remember to reserve the 1 cup of the strained mole sauce for later.) You may not use all of the unstrained mole if the beef is not able to "hold" it all before becoming too soupy. STOP before you reach that point. Scrape down the sides of the bowl if the mixture looks unevenly colored. Transfer this mixture to a chilled bowl which you have been chilling by nesting in another bowl of ice. Then immediately refrigerate the beef mixture.
• Thoroughly wash and dry the food processor bowl and blade and chill.
• Next process the chicken which will be used to resemble the vanilla cream filling in your "cake." Re-assemble the food processor with the chilled bowl and blade and turn it on. Through the feed tube, gradually add the ground chilled chicken a little at a time, alternating with the onion/garlic puree and salt and white pepper, until it is all incorporated. Scrape down the sides of the bowl if the mix looks unevenly colored. With the food processor still running gradually add heavy cream through the feed tube to whiten and lighten the chicken. (Add cream make it as white as possible to resemble vanilla cream filling, but remember, it has to retain some body.) This is where judgment comes into play. The recipe calls for 1 pint of heavy cream, but the chicken mixture may not "hold" that much before it becomes too soft. Stop adding cream when you feel the mixture has reached the point where it still has body and is not soupy. Transfer the chicken mixture to the chilled bowl you have waiting in a bowl of ice and then refrigerate.
• Assembly:
• Preheat the oven to 250 degrees F, (no hotter or the plastic will melt.)
• Divide the ground beef mixture into thirds and the chicken mixture in half. (Return the chicken mixture to the refrigerator or the bowl of ice until needed.) Pack one-third of the beef into the bottom of the chilled plastic-lined souffle dish to become the bottom layer of the "cake." This is easiest done by dropping spoonful-sized amounts evenly over the bottom and pressing down with your fingertips. (Return the remaining two-thirds of the beef mixture to the refrigerator or bowl of ice until needed, and retrieve the chicken mixture.) Pack half of the chicken mixture over the first beef layer in the same manner (to form a "vanilla cream" layer), dropping spoonful sized amounts evenly over the bottom layer and pressing down with your fingertips. Chill the remaining chicken while you are doing this. Retrieve the beef and pack the second layer of "chocolate" over the chicken keeping the remaining beef chilled. Pack in the second layer of chicken over the beef, and then finish with the third layer of beef. Bring the plastic wrap up over the top surface of the entire composition, and then place a piece of foil over the top of the souffle dish. You are doing this because the cooking method is slow steaming. Bake the "cake" at 250 degrees F for about 1 1/2 hours, or until a long bamboo skewer inserted into the center comes out clean. You will notice that there is some shrinkage and that the meat has given up a lot of juices. Remove from the oven and let sit for about 15 minutes. Carefully pour the juices off and remove the plastic wrap. Using a sturdy plate pressed on the top edge of the souffle dish, and working over a large utility platter which will catch the juices, invert the meatloaf onto the plate to release it from the souffle dish and then carefully flip it back onto the platter so it is again upright. Let rest for 10 to 15 more minutes before transferring to a serving plate or slicing.
• To make the mashed potatoes and cauliflower which looks like vanilla ice cream, begin cooking the potato chunks and cauliflower in the last 10 minutes of the baking time for the meatloaf. The potatoes should be boiled until tender and the cauliflower can be boiled or steamed until tender. (Use separate pots because they cook at different rates.) Drain the potatoes and cauliflower well, add the butter, season with salt and white pepper, and using only a hand potato masher (NOT a beater) mash them together in a mixing bowl. To serve, use the ice cream scoop to simulate scoops of vanilla ice cream on the serving plate.
• While the potatoes are boiling, begin the syrup for the tomatoes. Combine the sugar, red wine, pomegranate juice, balsamic vinegar, and cream of tartar in a small saucepan. Cook over medium-low heat stirring until the sugar is dissolved and the syrup is hot. (This may take a while, so be patient, but stop stirring once the sugar is dissolved.) Cover and simmer gently for 2 minutes, then uncover and continue to cook for another 10 to 12 minutes. Remove from heat, and stir in grape tomatoes, coating them with syrup.
• Carefully pour mole sauce over the exterior crust of the meatloaf to simulate chocolate sauce, then cut into cake shaped wedges to reveal the layers of "cake." Any extra mole sauce can be drizzled over the scoops of potato/cauliflower to look like chocolate sauce. Spoon some tomatoes on serving plate along with syrup to look like cherries jubilee.
• An effective presentation is to place the meatloaf on a large serving platter, spoon the re-warmed strained mole sauce over to cover the crust of the meatloaf, then remove 1 wedge of the meatloaf to expose the layered interior, laying that wedge on its side next to the rest of the cake. Your individual serving plate will be arranged with scoops of the potato/cauliflower, topped with mole sauce if desired, and some grape tomatoes with syrup spooned over and around. Serve the rest of the meatloaf wedges to your guests at the table.

CRUSTY MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Mix the beef with half of the egg whites. Soften the oats in the wine and add them to the meat along with the garlic, onion, milk, tomato paste, parsley and thyme. Season to taste with salt and pepper.
• Shape the mixture into two loaves. Place them on a rack in a shallow baking pan that will hold them without crowding.
• Mix the bread crumbs with the remaining egg whites and frost the loaves all over with this mixture. Bake about 1 1/2 hours, until the loaves are crusty and brown. Serve at once or allow to cool, then refrigerate. The loaves can be reheated -- whole or sliced -- in a conventional oven or a microwave oven or sliced and used for sandwiches.

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.