South Of The Border Mashed Potatoes Meatloaf 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.

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.

SOUTH OF THE BORDER MEATLOAF

Steps:

• In a bowl, combine the first 12 ingredidients.
• Add beef and mix well.
• Press into a 9x5x3 loaf pan coated with nonstick cooking spray.
• Bake, uncovered, at 375 degrees for 1 hour or until meat is no longer pink and meat thermometer reads 160 degrees.
• Cool for 10 minutes before removing from the pan.
• Drizzle with salsa if desired and top with sour cream if desired.

SOUTH-OF-THE-BORDER MEAT LOAF

Steps:

• In a large bowl, combine the first 12 ingredients. Crumble beef over mixture and mix well. Press into a 9x5-in. loaf pan coated with cooking spray. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a thermometer reads 160°., Cool for 10 minutes before removing from pan. Drizzle with salsa if desired.

SOUTH OF THE BORDER MASHED POTATOES MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Prepare mashed potatoes following package directions. Set aside.
• In a large bowl, combine all the ingredients from beef through black pepper. Mix thoroughly but lightly.
• Shape mixture into a 10x4-inch loaf. Place on rack coated with cooking spray on broiler pan.
• Bake 1 hour and 20 minutes, or until internal temperature is 160 degrees F.
• Let stand 5 minutes then frost with the mashed potatoes. Top with salsa and sliced avocados.

SOUTH OF THE BORDER MASHED POTATOES MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Prepare mashed potatoes following package directions. Set aside.
• In a large bowl, combine all the ingredients from beef through black pepper. Mix thoroughly but lightly.
• Shape mixture into a 10x4-inch loaf. Place on rack coated with cooking spray on broiler pan.
• Bake 1 hour and 20 minutes, or until internal temperature is 160 degrees F.
• Let stand 5 minutes then frost with the mashed potatoes. Top with salsa and sliced avocados.

MASHED POTATOES IN MEATLOAF

Steps:

• Preheat oven to 350°F.
• Boil potatoes until tender, about 20 minutes.
• Drain into colander, return potatoes into pot.
• Mash or rice potatoes until light and fluffy.
• Add butter, cream, 1/2 tsp salt and a pinch of pepper to the mix; combine well.
• Combine ground beef, onion, mustard, egg, bread crumbs, 1/4 cup ketchup and the remaining pepper.
• Place 1/2 the meat mixture on a rimmed baking sheet, forming an 11 x 6 rectangle.
• Place the potato mixture (1-1/2 cups) on the meat, leaving a 1" border.
• Place the remaining meat mixture on top and around; form a loaf, encasing the potato mixture.
• Bake for 30 minutes, then brush the remaining 2 Tablespoons ketchup over the meatloaf.
• Continue baking the loaf for another 20 minutes until loaf feels firm to the touch.
• Great with a fresh green salad and a chilled beer.