Best Meatloaf With Mashed Potatoes Peas And Blueberry Applesauce Recipe 475 Recipes

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 WITH MASHED POTATOES, PEAS AND BLUEBERRY APPLESAUCE RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°F. In a large bowl, combine ground beef, eggs, bread crumbs, ketchup, minced onions, garlic powder, salt, pepper and red wine. Mix with hands until combined. Spread meat mixture in a 9"x9" ceramic pan. Then spread tomato sauce over meat. Cover with aluminum foil and place in oven. Cook for 45 minutes. Remove aluminum foil and bake for an additional 15 minutes. With 40 minutes remaining, wash and quarter potatoes. Place potatoes in a large pot of boiling water. Cook until soft. Drain water. Add butter and milk. Mash or whip with electric mixer. Place frozen peas in bowl. Cook per directions on package, usually between 8 to 10 minutes. Rinse blueberries and combine with applesauce. Serve meatloaf with potatoes, peas, and applesauce.

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.

THE MOTHERLOAF

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F. Grease a muffin pan with nonstick cooking spray.
• Combine the cracker crumbs, oats and milk to soften in a medium bowl. Combine the ground chuck, ground pork, onions, milk, parsley, celery, ketchup, green peppers, Worcestershire sauce, salt, pepper, paprika, mustard, marjoram, thyme, seasoned salt and eggs in a large bowl. Add the oats mixture and mix well, but do not over-mix.
• Portion the meat mixture into eight 8-ounce cupcakes and place into the prepared muffin pan. Smooth the tops of each portion. Bake until the internal temperature reaches 165 degrees F, about 30 minutes. Unmold and set on paper towels to absorb any additional liquid. (The meatloaf can also be cooked in a loaf pan.)
• For the mashed potatoes: Peel the potatoes and cut into 1-inch pieces. Place in a pot covered with cold salted water and bring to a boil. Cook until the potatoes are fork tender, 15 to 20 minutes. Drain well. Place the potatoes, milk, sour cream and butter in a mixing bowl and mash until smooth. Season with salt and pepper.
• For immediate enjoyment, using ice cream scoop, scoop the potatoes on top of a meatloaf cupcake. Serve with your favorite gravy.

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:

• Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening. Make potatoes as directed on box except omit butter and use 1 cup water, 1/2 cup milk and Cheese Sauce pouch. Set aside.
• In large bowl, mix Meatloaf ingredients until well blended. Firmly press half of beef mixture into pan. Spoon potatoes over beef mixture to within 1/4 inch of edges of pan. Spoon remaining beef mixture over potatoes; press gently.
• Bake 60 to 65 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let loaf stand 10 minutes; remove from pan.