United States / Bread
Meatloaf Dinner
Learn to enjoy it when you hear meatloaf is for dinner. Add mashed potatoes, gravy, and roast vegetables, and you've got a big plate of comfort.
Ingredients
- ground sirloin, sirloin1/2 lb
- ground chuck, chuck1/2 lb
- garlic croutons, coarsely crushed6 oz
- salt1 1/2 tsp
- black pepper, freshly ground1 1/2 tsp
- tomato ketchup1/4 cup
- worcestershire sauce1/4 cup
- red pepper flakes1 1/8 tsp
- egg, beaten1
- rosemary, finely chopped2 tsp
- thyme, finely chopped2 tbsp
- garlic, smashed and chopped6 clove
- onion, large; diced1/2
- carrot, peeled and diced3
- red pepper, bell pepper; diced1/2
- thick cut bacon, thick cut; cut into 6 pieces and crisp-cooked4 strip
- bacon fat2 tbsp
- chicken stock1 cup
- heavy cream1 cup
- fond from meatloaf pan
- worcestershire sauce2 tbsp
- russet potato, peeled; cut into 1/2-inch dice1 1/2 lb
- unsalted butter4 tbsp
- heavy cream1/4 cup
- salt1 tsp
- black pepper, freshly ground1 tsp
- egg yolks, beaten1
- carrot, large; peeled; cut into 1 1/2-inch pieces4
- olive oil1/2 cup
- salt
- black pepper, freshly ground
- garlic, smashed and finely chopped6 clove
- onion, large; wedged1
- green pepper and red pepper, cut into 2 1/2-inch strips1/2 each
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 20 steps
Heat a large stainless steel straight-sided sauté pan over medium high heat.
Add the bacon drippings, garlic, and vegetables. Sauté until vegetables are lightly browned around edges. Remove vegetables and set aside until cool.
Mix remaining meatloaf ingredients and sautéed vegetables but leave out the bacon. Shape with a loaf pan and place on an ungreased, unlined baking pan.
Insert a probe thermometer at a 45 degree angle into the center of the loaf. Bake the loaf at 325°F until internal temperature reaches 155°F.
Keep warm on a different pan than the one you used to cook it.
In a separate oven, prepare the vegetables. Toss the vegetables with olive oil and garlic. Sprinkle liberally with kosher salt and freshly ground black pepper.
Lay vegetables in a single layer on a half-sheet pan.
Bake at 450°F, shaking the pan halfway, for about 25 minutes. Keep warm.
Heat meatloaf pan over medium-high heat on two burners.
Whisk in flour and cook, whisking often, until blond.
Deglaze pan with broth and boil until reduced by ⅔.
Add cream and Worcestershire sauce, and reduce heat to below a simmer. Cook until slightly thickened and gravy coats the back of a spoon.
While broth for the gravy is reducing above, prepare the potatoes. Place potatoes in a medium saucepan and cover with cold water.
Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer. Cook until tender and easily crushed with tongs, approximately 10–15 minutes.
Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds.
Drain the potatoes in a colander and then return to the saucepan.
Mash the potatoes and then add the cream, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well-combined.
Slice meatloaf nice and thick and place a dollop of mashed potatoes on your plate.
Top with a few slices of meatloaf and some roast vegetables, then smother the whole thing with gravy.
Serve.
