Meatloaf Mashed Potatoes And Gravy Recipes

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BEST EVER MEATLOAF WITH BROWN GRAVY

This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.

Provided by MARBALET

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12



Best Ever Meatloaf with Brown Gravy image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
  • Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
  • While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 12.8 g, Cholesterol 132.6 mg, Fat 33.7 g, Fiber 0.8 g, Protein 22.9 g, SaturatedFat 13.9 g, Sodium 430.7 mg, Sugar 1.2 g

1 ½ pounds ground beef
¾ cup fresh bread crumbs
½ cup chili sauce
1 egg
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup fresh sliced mushrooms
2 tablespoons minced onion
1 tablespoon butter
1 cup beef broth
2 tablespoons water
1 tablespoon cornstarch

MEATLOAF PATTIES, SMASHED POTATOES, AND PAN GRAVY

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21



Meatloaf Patties, Smashed Potatoes, and Pan Gravy image

Steps:

  • Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.
  • Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan.
  • Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.
  • Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat.
  • Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.

1 1/3 pounds ground sirloin, 90 percent lean ground beef
1 slice white bread, spread with softened butter, then cut into small cubes
1/8 cup (a splash) milk
1 egg
2 teaspoons grill seasoning blend, or coarse salt and black pepper combined
1/2 teaspoon ground allspice
1 rounded tablespoon tomato paste*
1 medium onion, finely chopped, reserve 1/4 amount
2 pounds small red potatoes
2 tablespoons butter
2 tablespoons sour cream
2 scallions, chopped, whites and greens
1/2 cup milk
1/4 medium onion, finely chopped, reserved from meatloaf mixture
2 tablespoons (a handful) all-purpose flour
1 to 1 1/2 cups beef stock
1 tablespoon ketchup
1 rounded teaspoon spicy brown mustard
1 tablespoon steak sauce
Serving Suggestions: Baby Carrots, recipe follows
Dressed Tossed Salad

MASHED CHEESY POTATOES & GRAVY

These are VERY CHEESY MASHED POTATOES! Be warned: there's so much cheese. In the best way possible.

Provided by Molly Yeh

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13



Mashed Cheesy Potatoes & Gravy image

Steps:

  • Put the potatoes in a pot with salted water to cover. Bring to a simmer over medium heat and cook until tender all the way through, about 10 minutes. Drain.
  • Combine the butter, heavy cream and 1 1/2 teaspoons salt in the same pot you cooked the potatoes in and melt over low heat. Use a masher to puree the potatoes right back into the pot while still hot. Stir in the sour cream. Add large handfuls of cheese and stir and fold the potatoes over themselves until the cheese melts, then add another handful. If it gets too thick and hard to stir before you've added all the cheese, add a few tablespoons of additional cream. Season with salt and pepper. Serve and add the Gravy on top.
  • Heat the drippings in a small saucepan (or the meatloaf pan) over medium heat. Whisk in the flour until smooth. Cook and stir until lightly toasted, 1 to 2 minutes. Stir in the thyme. Whisk in the beef stock until smooth. Bring to a simmer over medium heat and stir in the Worcestershire. Simmer until thickened, 4 to 5 minutes. Season with salt and pepper.

2 pounds Yukon gold potatoes, peeled and cut into large chunks
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
3/4 cup heavy cream, plus more as needed
1/2 cup sour cream
8 ounces shredded Swiss cheese
Gravy, recipe follows
3 tablespoons bacon fat or meatloaf pan drippings
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 1/2 cups low-sodium beef stock
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

" MEATLOAF MASHED POTATOES AND GRAVY "

April Fools! Don't tell DBF but this is what he is getting for dinner on April 1st!! Great way to have fun with anyone and it really is edible. Have fun! (Serve with my "green beans".

Provided by LAURIE

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Steps:

  • Coat a bread pan 5 by 9 inches with cooking spray and set it aside.
  • In a food processor, briefly pulse 6 cups of cocoa-flavored crisp rice cereal.
  • Tear or cut 2 rolls each of red and green fruit leather into small pieces.
  • Chop 1/2 cup of dried pineapple into small chunks.
  • Melt 2 tablespoons of butter in a large saucepan over low heat.
  • Add 1 1/2 tablespoons of unsweetened cocoa powder and stir until mixed.
  • Add a 10-ounce package of regular-size marshmallows and stir until they're completely melted.
  • Add the cereal, fruit leather, and pineapple pieces to the marshmallow mixture.
  • Stir quickly with a rubber spatula coated with cooking spray until well mixed.
  • If the mixture gets too sticky to stir, place it in a large bowl, coat your hands with butter, and mix it with your hands.
  • Press the mixture evenly into the prepared pan.
  • Let the loaf cool (about 30 minutes), then remove it from the pan, slice with a serrated knife, and set a serving of 2 slices on each plate.
  • Next to that scoop about a 1/2 cup of ice cream in a mound to look like mashed potatoes.
  • Top it all with a drizzle of caramel sauce for gravy.
  • Serve immediately.

Nutrition Facts : Calories 948.2, Fat 16.6, SaturatedFat 10.2, Cholesterol 47.8, Sodium 902.5, Carbohydrate 201.6, Fiber 3.2, Sugar 87.8, Protein 8.8

6 cups COCOA KRISPIES® cereal (cocoa crispy rice cereal)
2 rolls red fruit leather
2 rolls green fruit leather
1/2 cup dried pineapple
2 tablespoons butter or 2 tablespoons margarine
1 1/2 tablespoons cocoa powder
10 ounces marshmallows
2 cups vanilla ice cream or 2 cups yogurt
1 cup butterscotch topping or 1 cup caramel topping

CLASSIC MEATLOAF

The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.

Provided by Chef John

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h15m

Yield 10

Number Of Ingredients 19



Classic Meatloaf image

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.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g

1 carrot, coarsely chopped
1 rib celery, coarsely chopped
½ onion, coarsely chopped
½ red bell pepper, coarsely chopped
4 white mushrooms, coarsely chopped
3 cloves garlic, coarsely chopped
2 ½ pounds ground chuck
1 tablespoon Worcestershire sauce
1 egg, beaten
1 teaspoon dried Italian herbs
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 cup plain bread crumbs
1 teaspoon olive oil
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons Dijon mustard
hot pepper sauce to taste

MEATLOAF AND BAKED MASHED POTATOES

Marinara sauce replaces ketchup in this Italian twist on the American comfort food classic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h30m

Number Of Ingredients 13



Meatloaf and Baked Mashed Potatoes image

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).

1 1/2 pounds (8 to 10) Yukon Gold or other waxy potatoes, well scrubbed
3 slices (1 ounce each) white sandwich bread, torn into very small pieces
1 1/4 cups milk
1 1/2 pounds ground beef chuck
1 small onion, grated
2 garlic cloves, minced
1/2 cup flat-leaf parsley, finely chopped
1 large egg, lightly beaten
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups store-bought marinara sauce
Coarse salt and ground pepper
4 tablespoons (1/2 stick) butter

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