Spring Meatloaf Patties With Mashed Potatoes And Peas Recipes

RACHAEL'S SPRING MEATLOAF WITH MASHED POTATOES AND PEAS

Steps:

• Position a rack in the middle of the oven and preheat to 450F
• Line a baking sheet with parchment paper
• Place the meat in a large bowl and season liberally with salt and pepper
• In a small bowl, soak the bread in the milk then crumble the bread into the meat
• Mix the scallion whites, parsley, mint, garlic, egg, lemon zest and a healthy drizzle of EVOO into the meat
• Separate the mixture into 4 equal portions
• Using your hands, form 4 mini loaves about 1 1/2-inches thick
• Place the loaves on the prepared baking sheet and roast in the oven until cooked through, 15-18 minutes
• Meanwhile, in a pot, combine the potatoes and enough cold water to cover; bring to boil
• Salt the water and cook potatoes until tender, 15-20 minutes
• Drain the potatoes and return to the hot pot
• Add the half-and-half, scallion greens, and 2 tablespoons butter; mash to your desired consistency
• Season with salt and pepper then fold in the peas
• Cover the pan to keep warm
• In a small skillet, melt the remaining 2 tablespoons of butter
• Whisk the flour for 1 minutes then whisk in the beef stock (or consomm) and Worcestershire; season with pepper
• Cook to thicken the gravy for a couple of minutes, then whisk in the mustard
• Serve meatloaf with the mashed potatoes
• Top with gravy

SPRING MEATLOAF PATTIES WITH MASHED POTATOES AND PEAS

Steps:

• Position a rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper. Place the meat in a large bowl and season liberally with salt and pepper. In a small bowl, soak the bread in the milk, then crumble the bread into the meat.Mix the scallion whites, parsley, mint, garlic, egg, lemon zest and a healthy drizzle of EVOO into the meat. Separate the mixture into four equal portions. Using your hands, form four mini loaves about 1 1/2 inches thick. Place the loaves on the prepared baking sheet and roast in the oven until cooked through, 15-18 minutes.Meanwhile, in a pot, combine the potatoes and enough cold water to cover; bring to boil. Salt the water and cook the potatoes until tender, 15-20 minutes. Drain the potatoes and return to the hot pot. Add the half-and-half, scallion greens and 2 tablespoons butter; mash to your desired consistency. Season with salt and pepper, then fold in the peas. Cover the pan to keep warm.In a small skillet, melt the remaining 2 tablespoons butter. Whisk in the flour for 1 minute, then whisk in the beef stock (or consomme) and Worcestershire; season with pepper. Cook to thicken the gravy for a couple of minutes, then whisk in the mustard.Serve the meatloaf with the mashed potatoes. Top with the gravy.

BABY RED MASHED POTATOES AND PEAS WITH SPRING MEATLOAF

Steps:

• Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Place the meat in a large bowl and season liberally with salt and pepper. In a small bowl, soak the bread in the milk, then crumble the bread into the meat. Mix the scallion whites, parsley, mint, garlic, egg, lemon zest and a healthy drizzle of olive oil into the meat. Using your hands, form 4 mini loaves about 1 1/2-inch thick or shape into one large loaf.
• Place the meatloaf on the prepared baking sheet and roast in the oven until cooked through, about 15-18 minutes. Prepare Idahoan Baby Reds following package instructions. Stir in half and half, butter, scallions and peas. Serve hot with meatloaf.

BBQ MEATLOAF WITH CREME FRAICHE POTATOES, BROWN BUTTER PEAS WITH SHALLOTS AND RED ONION RINGS

Steps:

• For the BBQ sauce: Combine the ketchup, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard, garlic and hot sauce in a pan and heat at a low simmer for 15 to 20 minutes. Set aside to cool.
• For the BBQ spice rub: Combine the brown sugar, paprika, kosher salt, cayenne pepper, celery salt, cumin, black pepper, garlic powder and mustard powder in a bowl and mix to thoroughly combine. Set aside 1/4 cup for the meatloaf; reserve the rest for another use.
• For the meatloaf: Heat a smoker with hickory and apple wood chips to 250 degrees F.
• In a small bowl, mix together the breadcrumbs and some salt and pepper to combine. Set aside.
• In a large bowl, combine the beef, pork and pork fat with the egg until sticky to the fingers. Measure out 1/2 cup of the BBQ sauce and reserve for glazing the meatloaf; add the remaining BBQ sauce and the tomatoes to the meat mixture and work further with your hands until combined. Sprinkle the breadcrumb mixture into the meat as you work it with your hands.
• Press the meatloaf mixture into 4 mini loaf pans and sprinkle the top of each meatloaf with the BBQ spice rub. Move the loaf pans to a 6-inch-deep roasting pan fitted with a wire rack and lid. Cook in the smoker until the centers register 150 degrees F on an instant-read thermometer, about 20 minutes. Glaze the top of each meatloaf with the reserved BBQ sauce. Let sit for a few minutes before slicing.
• For the creme fraiche mashed potatoes: Add the potatoes to a pot and add enough water to cover. Bring to a boil and continue to cook until tender, about 20 minutes. Drain and mash with the butter, creme fraiche and salt and pepper to taste.
• For the brown butter peas with shallots: In a saute pan over medium heat, melt 2 tablespoons of the butter over low heat. Add the shallots and cook until caramelized and tender, 10 to 15 minutes.
• Meanwhile, bring a large pot of water to a boil and add some salt. Blanch the peas for 2 to 3 minutes. Drain, then add them to the pan with the shallots.
• In a separate saucepan, heat the remaining 2 tablespoons butter until browned. Add the sage, lemon juice, 1 teaspoon salt and the pepper and stir to combine. Add the peas and shallots and toss to combine.
• For the red onion rings: Heat the oil in a deep fryer or a large pot until a deep-fry thermometer inserted in the oil registers 375 degrees F.
• Combine the flour, salt and some cayenne and paprika in a shallow bowl. Put the buttermilk in a separate shallow bowl. Dredge the onions first in the buttermilk, then in the flour mixture. Using a slotted spoon or any metal strainer, submerge the onions in the oil until they are a light golden brown color. Remove and drain on paper towels. Sprinkle on more salt if needed, and serve hot.
• Serve the meatloaf with the mashed potatoes, peas and red onion rings.

MEATLOAF PATTIES, SMASHED POTATOES, AND PAN GRAVY

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.

BABY RED MASHED POTATOES AND PEAS WITH SPRING MEATLOAF

Steps:

• Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Place the meat in a large bowl and season liberally with salt and pepper. In a small bowl, soak the bread in the milk, then crumble the bread into the meat. Mix the scallion whites, parsley, mint, garlic, egg, lemon zest and a healthy drizzle of olive oil into the meat. Using your hands, form 4 mini loaves about 1 1/2-inch thick or shape into one large loaf.
• Place the meatloaf on the prepared baking sheet and roast in the oven until cooked through, about 15-18 minutes. Prepare Idahoan Baby Reds following package instructions. Stir in half and half, butter, scallions and peas. Serve hot with meatloaf.

MEAT LOAF PATTIES

Steps:

• In a bowl, combine egg, milk, onion, chili powder, salt and Worcestershire sauce. Mix in 1/2 cup cracker crumbs. Add beef; mix well. Shape into six patties, about 1/2 in. thick. Coat with remaining crumbs. In a large skillet over medium heat, cook patties in oil for 5 minutes on each side or until meat is no longer pink. Serve with ketchup.