When my husband returned from deployment, I asked him, just like I always ask him, “What would you like for dinner?” His reply upon each return is one single word, “Meatloaf.”
The child within us might think, “MEATLOAF?! Of all things, MEATLOAF?!” However, this recipe has been passed down three generations! It is so easy to make and is a great way to hide veggies from your children or, if you are like me, your husband. 😉 The secret? Onion soup mix! In culinary school, a basic meatloaf consisted of ground beef, eggs, bread crumbs and the vegetables of your choice. They never mentioned onion soup mix, but let me tell you, they are missing out!! Onion soup mix is what brings all the yummy flavors together and combines with veggies, herbs, ground beef, etc to make a delicious meatloaf. Wanna make it even better? Frost it with mashed potatoes! Read the recipe below to find out how!
Mashed Potato Frosted Meatloaf, a Family Favorite
Ingredients:
1-2 lbs ground beef (I used 93% lean.)
1 Sweet Onion, chopped or minced
1 Green Bell Pepper, chopped or minced
2 Carrots, shredded
*TT Fresh Basil
*TT Fresh Oregano
*TT Fresh Thyme
1 pkg Onion Soup Mix (Any brand will work, but I often use Lipton.)
1 1/2 cups panko or breadcrumbs
1/3 cup ketchup
2 eggs
1 small can Tomato Paste
For Frosting:
4 small Yukon Rose Gold potatoes, peeled, cut into wedges and boiled
(You can use any potato you like, but these are often cheaper.)
1/2 stick Butter
**TT means “To Taste” in recipes. This abbreviation is used often in my recipes and offers you, the reader, an opportunity to make each recipe your own. Simply add the amount that satisfies your tastebuds and enjoy!
Directions:
Preheat oven to 350 degrees F. Using clean, sanitized hands, combine ground beef, onion, pepper, carrots, basil, oregano, thyme, soup mix, panko, ketchup and eggs in a large bowl. Once ingredients are thoroughly mixed together, form mixture into an oval or rectangle. You can use a meatloaf pan to perfect the shape of your meatloaf, but a casserole dish works as well. Place meatloaf in oven for 30-40 minutes. 5 minutes prior to pulling your meatloaf out of the oven, spread tomato paste on top of meatloaf. While the meatloaf cooks, prepare your “frosting.”
To prepare frosting, use a mixer to whip potatoes and butter together. Once your meatloaf is finished cooking, place on countertop and “ice” your meatloaf (after you’ve covered it with tomato paste and cooked it for remaining 5 minutes) with mashed potato “frosting.” Using a fork, make little peaks and broil in the oven for about 5-10 minutes. Let cool and serve immediately! It will not last long, at least in my house! 😉
As a side, I made a simple garden salad with fresh Cherry tomatoes from the garden, sliced Vidalia Sweet Onions, and Romaine lettuce and croutons, of course! I also like to pair wine with my entrees and Wyldewood Cellars (http://www.wyldewoodcellars.com/) has a fantastic Elderberry and Blackberry Wine! It is available in sweet, semi-sweet, and dry. Personally, I prefer the semi-sweet because it has all the deep flavors of a good red wine and the subtle sweet notes of elderberry and blackberry compliment the meatloaf and salad nicely!
