Delicious Meatloaf With Buttermilk Mashed Potatoes Recipes

MEATLOAF AND BUTTERMILK MASHED POTATOES

Steps:

• Preheat oven to 450 degrees. In a food processor, chop carrots, celery, onion, and panko with egg white until smooth, about 1 minute. Transfer to a large bowl; mix in beef, 1 teaspoon salt, and 1/8 teaspoon pepper.
• On a foil-lined baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce. Bake until an instant-read thermometer inserted in loaf registers 160 degrees, 25 to 30 minutes, brushing halfway through with remaining sauce.
• Meanwhile, in a medium saucepan, cover potatoes with cold salted water by 1 inch. Bring to a boil; reduce to a simmer, and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain; return to pan. Stir over medium until a starchy film forms on bottom of pan, about 1 minute. Remove from heat; mash with buttermilk until smooth. Season with salt and pepper.
• While potatoes cook, set a steamer basket in a saucepan filled with one inch water; bring to a gentle boil. Add green beans; cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a bowl; add oil, season with salt and pepper, and toss. Serve meatloaf with mashed potatoes and green beans.

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.

DELICIOUS MEATLOAF WITH BUTTERMILK MASHED POTATOES

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.

SAVORY BUTTERMILK MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Melt butter in a skillet over medium-high heat. Saute onion in hot butter until soft and translucent, 6 to 7 minutes. Cool to room temperature.
• Combine cooled onion, beef chuck, bread crumbs, buttermilk, ketchup, eggs, Worcestershire sauce, salt, black pepper, hot sauce, tarragon, and Italian seasoning in a bowl; mix together with a fork and let sit until breadcrumbs absorb moisture, about 10 minutes.
• Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf.
• Bake in the preheated oven for 45 minutes. While meatloaf is baking, whisk brown sugar, mustard, and cider vinegar together in a small bowl. Spread brown sugar glaze over the top of the meatloaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MASHED POTATO MEAT LOAF

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.

LEFTOVER MASHED POTATO MEATLOAF

Steps:

• Preheat oven to 375°F.
• Place potatoes in a large bowl and set aside.
• In heavy skillet over medium heat, sauté onion and garlic in olive oil until tender, about 5 minutes.
• Add parsley and oregano.
• Add to potatoes along with eggs, bread crumbs, 1/3 cup of the ketchup, salt and pepper and mix well until thoroughly combined.
• Add ground beef and mix gently just until combined.
• Place on a casserole pan, shape mixture into an 8 x 4-inch loaf.
• Spread remaining 1/3 cup ketchup over top of loaf. Bake at 375°F for 70-75 minutes or until center is no longer pink and instant read thermometer reads 160°F when inserted in center of loaf. Let stand, covered, 15 minutes before slicing.

DELICIOUS MEATLOAF

Steps:

• Mix meat, crackers, milk, eggs, onion, parsley, sage, and salt in a large bowl with HANDS.
• Put the mixture in an ungreased 8x10 loaf pan and shape it so that there is a small amount of space between the meatloaf and the pan on all sides.
• Bake at 375 degrees for 75 minutes or until cooked( usually just takes 75 minutes.) Check on it every now and then though.
• Take meatloaf out and spoon the fat off the top.
• Mix the ketchup, dry mustard, brown sugar in a small bowl and then put it on top of the meatloaf and stick it back in the oven at 375 degrees for 5 more minutes.

MEATLOAF WITH POTATO TOPPING

Steps:

• In nonstick skillet, heat oil over medium heat; cook onions, garlic, carrot, celery and green pepper until softened, 5 to 8 minutes. Let cool.
• In bowl, bet egg, chili sauce and 2 tablespoons water. Mix in vegetables, crumbs, salt, basil, thyme, mustard and pepper. Mix in beef. Pat into 9-inch pie plate. Bake in 350°F oven for 50 to 60 minutes or until meat thermometer registers 170°F Drain off fat.
• TOPPING: Meanwhile, peel and cut potatoes into quarters. In saucepan of boiling salted water, cook potatoes for 15 to 20 minutes or until tender. Drain and return to pot. Mash with potato masher; beat in buttermilk, butter, salt and pepper. Spread over meat loaf. Broil for 1 to 2 minutes or until golden. Makes 6 servings.
• Canadian Living.

TENNESSEE MEATLOAF AND MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch square baking pan with cooking spray.
• Mix ground beef, onion, bread pieces, ketchup, egg, Worcestershire, salt, and pepper together in a large bowl until well combined. Spread in the prepared pan.
• Bake in the preheated oven until browned, 35 to 40 minutes. Remove from the oven and drain and discard grease.
• Spread mashed potatoes evenly over the beef. Sprinkle Cheddar cheese over top. Return to the oven and bake until beef is fully cooked and potatoes are hot, about 30 more minutes.