Meatloaf And Buttermilk Mashed Potatoes Recipes

Steps:

• In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

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.

Steps:

• Preheat oven to 350˚F (180˚C).
• Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
• Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
• Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
• In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
• Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
• Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
• Generously brush half of the reserved glaze on top of the meatloaf cups generously.
• Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.
• Enjoy!

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.

Steps:

• To make the meatloaf: Preheat the oven to 375°F with a rack in the middle of the oven.
• Heat a medium-sized skillet over medium heat. When the skillet is hot, add the olive oil and then the onions and the celery. Sauté the vegetables for about 8-10 minutes, or, until they are soft, stirring every so often. Remove from the heat to cool.
• In a large bowl, combine the eggs, the milk and the bread crumbs. Add the horseradish, the dry mustard, the ¼ cup of ketchup, and the cooled vegetables. Stir well to combine. Next add the ground chuck, salt and pepper and mix everything together until all of the ingredients are evenly distributed.
• Shape the meat mixture into a free-standing loaf and place it on a 13"x 9" rimmed baking pan, lined with parchment paper. Spread the ½ cup of ketchup evenly over the meatloaf and place it in the oven. Bake the meatloaf for an hour or until a meat thermometer inserted into the center of the meatloaf reads 160°F and the meatloaf is cooked through. Remove it from the oven and let it sit for 10 minutes.
• Use a wide, metal spatula to lift the meatloaf gently out of the pan to a serving plate. Cut it into thick slices and serve.
• To make the mashed potatoes: In a large pot, bring plenty of water to a boil. Add 1 tablespoon of salt. While the water boils, peel the potatoes and cut them into 1½-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
• While the potatoes boil, heat the whole milk and the butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander. Place a food mill over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. Alternatively, you can use a potato masher (these two methods of mashing potatoes produce the fluffiest mashed potatoes.
• As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a rubber spatula. Add enough buttermilk to make the potatoes creamy. Add the salt and the pepper, taste and adjust the seasoning. Serve hot.

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency. Serve with toppings as desired.

Steps:

• In a large saucepan, bring water, milk, butter and 1/2 teaspoon salt to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds. Fluff with a fork; set aside., In a large bowl, combine the egg, oats, green pepper, onion, pepper and remaining salt. Crumble beef over mixture and mix well., On a piece of waxed paper, pat beef mixture into a 12x8-in. rectangle. Spoon mashed potatoes lengthwise down the center third to within 1 in. of edges. Bring long sides over potatoes to meet in center; seal seam and edges., Place seam side up in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; drain. Pour V8 juice over loaf. Top with ketchup. , Bake 18-22 minutes longer or until meat is no longer pink and a thermometer reads 160°. Let stand for 5 minutes before slicing.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and mash in a large bowl.
• Add buttermilk, butter, bouillon powder, dill, salt, and pepper and mash until creamy.

Steps:

• Place racks in upper and lower thirds of oven; preheat oven to 375 degrees. With a fork, pierce potatoes in several places. Place on a rimmed baking sheet; bake on lower rack until tender, 45 to 55 minutes.
• Meanwhile, in a small bowl, combine bread and 1/4 cup milk. In a large bowl, combine beef, onion, garlic, parsley, egg, thyme, oregano, 3/4 cup marinara sauce, 2 teaspoons coarse salt, 1/4 teaspoon pepper, and bread mixture. With a fork or your hands, mix very gently until just combined.
• Transfer mixture to a rimmed baking sheet, and gently shape into a 9-by-5-inch loaf, about 2 1/2 inches thick. Bake on upper rack 30 minutes; then spread 1/4 cup marinara sauce over meatloaf, and continue to bake until an instant-read thermometer inserted in center registers 160 degrees. 25 to 30 minutes more. Let meatloaf rest on baking sheet, loosely covered with aluminum foil, 10 minutes.
• While meatloaf rests, in a medium saucepan, bring butter and remaining 1 cup milk just to a boil. Add cooked potatoes and mash with a potato masher. Season with salt and pepper.
• Remove meatloaf from baking sheet. Slice; serve with mashed potatoes and remaining cup marinara sauce (heated, if desired).