Meatloaf & Smashed Potatoes
Have you ever had meatloaf before? It may sound strange to ask. But when I had meatloaf for the first time, I knew I was missing a great deal! I saw the recipe on Everyday Food and decided to give it a go. Of course, I made changes to their recipe. I generally do. Ha! I enjoyed preparing it but found that it’s really a lot of meat! I may have to find a way to prepare it differently or make mini meatloaves or something. All in all, it tasted great and the family enjoyed it. I chose to mix the meats to get the most flavour. Originally I was going to use the usual ground turkey but felt the flavour would not be rich enough. I’m sure there are many variations of meatloaf so if you’re a food blogger, and you happen to come across my version, please leave a comment and a link to your recipe. I’d love to see.
Oh, and as for the smashed mini potatoes – I saw Laura Calder do it and I thought it was hilarious! But after the first few times I did it, I found them to be cute little things. And I LOVE the taste of baked mini red potatoes. LOVE.
I have to tell you guys that my son ate his dinner with no fuss. Knowing that he would not eat meat for so long, and finally he’s eating like a “big boy” really makes me happy. My daughter is now going through this meatless phase, so I’m being patient with her but I look forward to when she can eat just like her brother. She might even start asking for broccoli or string beans with her dinner, just like her big brother! It’s a daily task, offering her different veggies, and foods, but she’s just 2 and still trying to figure it all out. I’m here to help and show her by example. A mother’s work is truly never done.
I’m proud of my first attempt at meatloaf. Here’s the recipe and photographs.
|Meatloaf & Smashed Potatoes||
- 12 Baby Red Potatoes, washed and dried
- 1/4 Cup Milk
- 3 Slices Whole Wheat Bread
- 1 Small Onion, coarsely chopped
- 3 Cloves Garlic, finely chopped
- 1/2 Cup chopped spinach
- 1 Egg lightly whisked
- 1 Tsp Dried Thyme
- 1 Tsp Dried Oregano
- Salt & Pepper
- 1/2 Cup Tomato Sauce + 1/4 Cup for garnish
- 1 lbs Ground Veal
- 1 lbs Ground Beef
- Preheat oven to 375F
- Boil the potatoes until it can be easily pierced with a fork, about 15 minutes
- Tear bread and place in a small bowl
- Pour 1/4 cup milk over the bread and allow to absorb
- In a large bowl, combine bread, beef, veal, onion, garlic, spinach egg, thyme, oregano, salt, pepper, 1/2 cup tomato sauce
- Combine to make a loaf (I used my hands) and place into a 9″ X 5″ bread pan
- Bake for 30 minutes
- Take the mini potatoes and toss in olive oil and season with salt and pepper
- place them onto a rimmed baking tray
- using the bottom of a saucepan, smash the potatoes in order to flatten them a little bit, not completely
- After 30 minutes, remove the meat loaf and spread remaining tomato sauce on top
- Continue baking for another 30 minutes
- At this time, add the tray of smashed mini potatoes and bake alongside the meatloaf for about 30-40 minutes
- Test meat loaf for an internal temperature of 180F
- Remove from oven and allow to rest for about 10 minutes
- Removed from pan, and serve in slices
- Remove the potatoes when the skin is crispy
While taking into consideration the fact that some ovens are hotter than others, I wanted to ensure that the loaf was cooked through. You can never be too sure.
It looked great, and smelled wonderful. I couldn’t wait to cut it into slices.
The tomato sauce was so sweet… a perfect combination.
When will you be making meatloaf for your family?
Take care folks! See you again soon