Covered with mashed potatoes it is a wonderful thing to eat!
Sooooo juicy and beautifully topped with fluffy white mashed potatoes. This is an excellent dinner!
INGREDIENTS:
Ground Meat, 3 pounds lean
Garlic Cloves, 4 crushed
Bell Pepper, 1/2 diced
Butter, 1 Tablespoon
Panko Bread Crumbs, 1 1/2 cups
Mayonaise, 1 cup
Parmesan Cheese, 1 cup grated
Eggs, 3
Tomato Soup, 1 can
Lipton Onion Soup Mix, 1 package
Dry Basil, 2 Tablespoons
Dry Parsley, 2 Tablespoon
Worcestershire Suce, 2 Tablespoons
2 Tablespoons Balsamic Vinegar
1 teaspoon Extra Virgin Olive Oil
Sea Salt, 1 teaspoon
Pepper, 1 teaspoon freshly ground
DIRECTIONS:
Sauté the vegetables in one Tablespoon butter and then thoroughly mix together with all the above ingredients in a large bowl. Place the mixture into a 13 x 9 x 2 inch baking pan and firmly shape into a loaf.
Bake at 350 degrees for 1 hour and 15 minutes. After the meatloaf is cooked, transfer it to another pan free from any grease. Cover with mashed potatoes and put under the broiler for a few minutes until golden brown.
POTATO INGREDIENTS:
Potatoes, 8 peeled and cubed
Butter, 1/2 cube
Cream Cheese, 8 ounce package
Egg, 1 , beaten
Onion1/3 cup, finely chopped
Pimentos, 1 small jar (1/4 cup), chopped
Salt, 1 teaspoon
White Pepper, 1 teaspoon
DIRECTIONS:
Peel and cube 8 potatoes, and place in boiling, heavily salted water to cook about 25 minutes, until fork tender. Drain all the water and combine 1/2 cube of butter…okay, okay it’s really closer to a whole cube. But that is for a lot of potatoes and you don’t have to add any additional butter at the table. Along with the butter, add the package of Cream Cheese, the small jar of pimentos, the egg, finely chopped onion, and Salt and White Pepper to taste. Blend well with a hand mixer. Spread the potatoes over the meatloaf just like frosting a cake. Place under the broiler for just a few minutes, until the potatoes on top are a golden brown.
Meatloaf…one of the greatest Americana dishes of all time. Perfect for dinner and amazing heated up, sliced and served on toast with melted cheese the next day for a great sandwich.
It’s really pretty funny, because the first time I ever made this I was in 9th grade, and that was definitely a moon or two ago. Thank you, thank you Temple City High School for teaching me cooking basics! The recipe for the meatloaf has changed over the years, but covering it with mashed potatoes is something I still love to do, just like in the days long ago in Homemaking class. I know…I know…they don’t even offer that in high schools anymore…shows you how old I am. : )
*If are you not making these potatoes to go on top of the meatloaf, and just want to serve them as a side dish…after you have blended the ingredients together, bake them at 350 for 45 minutes. They will be very light and fluffy.*
The meatloaf is extremely moist and the potatoes are not only pretty because of the pretty specs of pimento poking through the billowy white cloud of potatoes, but they taste awesome.
I served this with a green salad and steamed broccoli and just a bit more of potatoes on the side.
