Meatloaf & mashed potatoes

Meatloaf is one of my favorite meals, especially when it’s on  my place next to a big helping of mashed potatoes.  Everyone makes meatloaf just a little different.  I am not a fan of ketchup – seriously, it’s tomato-flavored syrup – and, in my humble opinion, is only really necessary if your meatloaf is a bland little brick of beef.  Click through for my meatloaf recipe (which is super easy, but delicious), as well as my method of making some fantastic mashed potatoes.

Meatloaf

Ingredients

1 pound extra lean ground beef (the leanest you can find)
1 pound pork sausage (just the plain sausage in a tube like you’d eat for breakfast)
1 envelope dry onion soup mix
2 eggs
3/4 cup plain bread crumbs

Directions

Preheat your oven to 400 degrees.   Dump all the ingredients in a big mixing bowl.  Make sure your hands are super clean and mix together all the ingredients by hand.  (Yes, with your hands.  It’s the most efficient way to do it, and you can feel when everything is mixed well enough.)  Once it’s well incorporated, dump the meat mixture into a 9×13 baking pan and shape into a loaf.  Bake in your preheated oven for one hour.  (For an all-beef meatloaf, you’d usually cook it at 350 for an hour.  The pork sausage requires a higher temperature to be done in the same amount of time, since pork needs to be cooked hotter than beef to be safe to eat.)  Remove from the oven and let rest, as you would a roast, for about 5 or 10 minutes, then slice and serve.

Make sure you leave some leftover, because this meatloaf makes excellent sandwich meat.  It holds together very well when sliced, especially cold.

Some tips for mashed potatoes

  • Boil your potatoes whole with the skins on.  This makes the potatoes all gooey and starchy when they’re mashed.  The resulting mashed potatoes will be about 10 times better than they would if you cut up your potatoes.  Put the whole potatoes in a big pot of salted water and boil for half an hour.
  • For garlic mashed potatoes (which mine almost always are), add some whole peeled garlic cloves (I usually put in about 2 per potato because I love me some garlic) at the same time you add the potatoes to the water.  Mash the garlic with the potatoes.
  • For goodness sake, use real butter, not margarine.  (This is a good rule to follow for just about any food that calls for butter.)  I usually use about 4 potatoes, add in a few tablespoons of butter and a couple splashes of milk.
  • I usually don’t bother to peel the potatoes.  I just mash them peel and all.  Gives an interesting texture.  (My mashed potatoes are usually left just a little lumpy too.)  Just make sure your potatoes are well-scrubbed before cooking them.

About The Author

Klayton

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12

01 2010

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