Meatloaf Topped with Cheesy Mashed Potatoes

• Meat

  • 1/2 lb Ground beef, lean
  • 1/2 lb Ground pork, lean

• Produce

  • 1/2 Carrot, medium rough
  • 1 Celery stalk, rough
  • 1 Chives
  • 2 cloves Garlic
  • 3 Green onion
  • 1/2 cup Onion, rough
  • 2 tbsp Parsley, fresh
  • 1 Parsley
  • 2 lbs Potatoes

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tsp Dijon mustard
  • 1 Gravy, brown
  • 2 tbsp Ketchup
  • 2 tsp Worcestershire sauce

• Pasta & Grains

  • 1/3 cup Quaker oats, Old Fashioned

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Cheddar cheese, grated
  • 6 tbsp Milk

Found on kitchendreaming.com

Description

Ingredients

• For the meatloaf:
• 2 tbsp milk
• 1 egg
• ⅓ cup of Old Fashioned Quaker Oats
• ½ cup of onion, rough chopped
• 2 cloves of garlic, minced (about 2 teaspoons)
• ½ medium carrot, rough chopped
• 1 celery stalk, rough chopped
• 2 tbsp fresh parsley
• ½ lb of lean ground beef
• ½ lb of lean ground pork
• 2 tbsp ketchup
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper, to taste
• For the mashed potatoes:
• 2 lbs potatoes, peeled, chopped
• ½ cup butter, softened (divided)
• ¼ cup milk
• ½ cup grated cheddar cheese
• 2 scallions, sliced (optional)
• Optional Garnishes:
• chopped parsley
• sliced scallions
• sliced chives
• brown gravy

Directions

• Preheat the oven to 400 degrees F. Line a baking sheet with tin foil then top with a wire rack and set aside.
• For the potatoes: Fill a medium sauce-pot with cold water and salt liberally. Add the peeled, diced potatoes into the cold water and cover with a tight-fitting lid until the water begins to boil. Remove the lid and continue to boil the potatoes another 12 to 15 minutes or until fork tender and ready to mash.
• While the potatoes are boiling, start on the meatloaf.
• For the Meatloaf: Whisk together the milk and egg in a small bowl; add the oatmeal and stir to combine. Set aside.
• Mince the onion, garlic, carrot, celery, and parsley together in a food processor. Combine the oatmeal mixture, vegetable mixture, ground beef and pork together with the ketchup, mustard, Worcestershire, salt and ground pepper. Mix gently with just your fingertips together in a large bowl. This keeps the mixture soft and moist instead of compacted and dense. Form the mixture into two loaves; place on the prepared baking rack and bake for 25 minutes. When done, the internal temperature of the meatloaf should be 160 degrees F and the juices should run clear.
• When the potatoes are fork tender, drain them well and return the potatoes to the pan over low heat. This evaporates any excess water. Add 6 tbsp butter (3/4 stick) and milk. Mash the potatoes until smooth - if you prefer, use a ricer for silky smooth potatoes. Add the cheese and stir to combine. Season with salt and pepper to taste. Add scallions (optional) and mix to combine.
• Spoon the mashed potatoes over the top of the two meatloaves. Dot with small pads of the remaining 2 tbsp butter. Turn the oven up to broil. Broil the meatloaf for an additional 3-5 minutes until the potatoes have browned slightly. Remove from the oven and allow the loaves to rest for 10 minutes prior to slicing and serving.
• Optional garnishes: garnish with chopped parsley, extra scallions, sliced chives and/or serve with brown gravy.