June 27, 2011

Killer Meatloaf and Mash Potatoes

1 lbs lean ground beef
1 lbs ground pork (or 1/2 lbs ground pork + 1/2 lbs ground veal)
1/2 medium onion, minced
2 cloves garlic, minced
1 large egg
1/2 C bread crumbs
1/2 C grated cheese (I used plain old cheddar cheese, but I think Parmesan would be great, too)
1/4 C whole milk or cream (I used skim milk because that’s what I had on hand and it was still delicious)
2 Tbs minced parsley (I used dried parsley)
2 Tbs tomato paste
1 Tbs Worcestershire sauce
1 Tbs honey
2 tsp soy sauce
1 tsp oregano
1 tsp smoked paprika (or regular paprika)
1/4 tsp mustard powder
1/2 tsp sage (optional – I used it but I had to go to the store to get it specifically, so if you don’t want to do that you can just leave it out)
1/2 tsp salt
1 tsp. fresh ground black pepper

for rolling
3 slices thick cut bacon
1 red bell pepper roasted, peeled and cut into strips (optional)
3 boiled eggs (To boil eggs, place them in a pot and cover with water. Heat to boiling, then reduce heat to medium-low and cover for 10 minutes. Remove from the hot water and place in a bowl with ice and water and allow to cool in there for about 10 minutes. Remove, pat dry, and use immediately or refrigerate).

for glaze
1/4 C ketchup
1 Tbs honey
1 tsp Wostershire sauce
1/2 tsp mustard powder

1.Preheat the oven to 350 degrees with the rack in the middle position.

2.Add all the ingredients for the meatloaf into a large bowl and use your hand to mix everything together.It should be well combined, but not pasty.

3.Lay down a few sheets of plastic wrap on a work surface then spread the meat mixture into a 1/2 inch thick rectangle about as wide as 1 strip of bacon. Lay down alternating rows of bacon and peppers (if you have them). Make 3 little divits in the meatloaf then stick the eggs in them.

Roll enough meat loaf around the eggs to cover them, then gently squeeze the roll to fill in the gaps between the eggs. You should have a solid bar of meat with the eggs slightly peaking out with no air pockets. Finish rolling the loaf making sure there are no air pockets then tidy up the ends. You should have a uniform, slightly oval cylinder of meat.

4. Place the meatloaf seam side down on a broiler pan or some other pan that will drain the fat coming out of the meatloaf (this is important). In a pinch you can use a wire rack over a baking sheet covered with foil with slits cut into the foil (this is what I did and it worked perfectly!). Bake for half an hour.

5.Mix the ingredients for the glaze then coat the meatloaf with the glaze. Return it to the oven and bake for another 30 minutes or until an instant read thermometer (inserted between the eggs) reads 160 degrees F.
6.Remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing.

Easy Garlic Mashed Potatoes

3 pounds potatoes, peeled and quartered
1 stick of butter
4 cloves of garlic, minced
1/2 cup milk
salt and pepper to taste

1. Bring a large pot of water to a rolling boil. Carefully drop in the potatoes.
2. Lower the heat to medium-high and allow to boil for 20-30 minutes, or until the potatoes are fork tender.
3. Place the potatoes into a large (oven safe, if you can) bowl and mash (or beat with your mixer) the potatoes with the butter, garlic, milk, salt, and pepper. Add more garlic, salt, and/or pepper to taste.
4. Cover the potatoes with foil so they stay warm. If you can, place the bowl on the bottom rack of your oven to keep the potatoes warm.

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