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Meatloaf with Roasted Garlic Mashed Potatoes – From My Family to Yours for #FBS4Sandy
1 hr 15 mins
A barbequed twist on meatloaf with beef and pork, fresh herbs and spices, and tangy BBQ sauce
For the Meat Loaf
- k1 lb. ground chuck
- 1 lb. ground pork
- 1/3 cup finely chopped celery
- 1/2 cup finely chopped yellow onion
- 1/4 cup finely diced red bell pepper
- 2/3 cup finely chopped parsley
- 1 cup breadcrumbs
- 1 cup uncooked oatmeal
- 2 eggs slightly beaten
- 1/3 cup ketchup
- 1 T plus 2 teaspoons Worcestershire Sauce
- 2 tsp barbeque sauce (traditional varieties best – I use Smoke Daddy Original)
- 2/3 cup 2% milk
- 1 tsp paprika
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp Herbs De Provence
- 2 tsp finely chopped garlic
- 2 tsp finely chopped chives
For the Potatoes
- 1 oz peeled garlic cloves
- Approximately 1/4 cup olive oil
- 8 medium Yukon Gold potatoes cut into 2 inch cubes
- 2 Tbsp milk
- 4 Tbsp butter
- 2 Tbsp sour cream
- 2 Tbsp reserved garlic oil
- Sea salt and freshly ground pepper to taste
- Chopped parsley for garnish
To Make the Meatloaf:
- Combine oatmeal and bread crumbs with milk and let soften.
- In a separate bowl, beat 2 eggs lightly.
- Add ketchup, Worcestershire sauce, barbeque sauce, garlic and seasonings.
- Mix vegetables with meat (pork and beef) by hand; add softened bread/oatmeal mixture.
- Combine the egg mixture with the meat/vegetable mixture and mix well by hand.
- Line 9-inch loaf pan with plastic wrap. Pack the meatloaf into the container. Cover a cooking sheet with aluminum foil and top with a cooling rack if possible. Flip the loaf pan over onto the prepared cookie sheet; using the plastic wrap if necessary to help form the loaf on the pan.
- Bake at 350° degrees for approximately 30 - 45 minutes until internal temperature reads 165°F.
- Spread the barbecue sauce over meatloaf for the last 15 minutes.
To Prepare the Potatoes:
- Put the garlic in an oven proof dish and cover with olive oil. Bake for approximately 15 minutes until the garlic is soft and brown. Remove from the oven and remove the cloves from the oil and mash on a plate. Reserve the oil.
- Put the potatoes into a large pot and cover with cold water. Bring water to a boil; lower heat to a slow boil and cook for 15-20 minutes or until fork tender. Drain in a colander.
- Mash the potatoes in the pot using a potato masher or use a large mixer, mixing only as much as required to break up the potatoes.
- Add the milk, butter, sour cream and reserved olive oil and incorporate. Season with salt and pepper to taste.
- Using a piping cone or a large ziploc bag, pipe the potatoes onto the top of the meatloaf or alternately dollop them on top. Garnish with chopped parsley and serve.