Food + Drink
Sunday Supper

Ultimate Best-Ever Meatloaf and Roasted Smashed Potatoes

PUBLISHED ON: 01.08.2012
Let’s cozy up with Comfort food, shall we? 

Instead of the typical mashed potatoes let’s go for SMASHED Potatoes
We need a vegetable to complete the meal….How about fresh from the garden steamed broccoli to round out the meal?
Best Ever Meatloaf with Barbecue Glaze
Makes 1 loaf
Recipe adapted from Cuisine at Home

For the meatloaf, whisk:
4 tablespoons milk
2 eggs
1/2 cup crushed seasoned croutons
Mince:
3/4 cup onion
3 cloves garlic
4 tablespoons each diced carrot and celery, and chopped fresh parsley
Combine:
1/2 lb. ground pork
1/2 lb. ground chuck
4 tablespoons purchased barbecue sauce
2 tablespoons Dijon mustard
3 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt and freshly ground pepper
For the Glaze, Whisk:
4 tablespoons purchased barbecue sauce
1 tablespoon Dijon mustard
2 teaspoons brown sugar
Directions:
Preheat oven to 400 degrees F.  Line a loaf pan with foil or baking sheet.
For the meatloaf, whisk together milk and egg in a small bowl; add croutons and set aside.
Mince onion, garlic, carrot, celery, and parsley in a mini-food processor.
Combine  crouton mixture, onion mixture, chuck, pork, 4 tablespoons barbecue sauce, 2 tablespoons Dijon mustard, Worcestershire, salt, and pepper in a large bowl.  Form mixture into a loaf; place on prepared baking sheet or loaf pan.  Bake 15 minutes.
For the glaze, whisk 4 tablespoon barbecue sauce 2 tablespoons Dijon mustard, and brown sugar in a bowl; brush on loaf after 15 minutes of baking.
Bake loaf until an instant read thermometer inserted in the center reads 160 degrees, about 20 minutes more.  Let loaf rest  10 minutes before slicing and serving.

Roasted Smashed Potatoes
Serves 4-6

Ingredients:
12-15 small baby red potatoes
6-8 tablespoons Olive oil
Sea Salt
Directions:
Preheat oven to 425 degrees. 
Place potatoes on a large rimmed baking sheet and toss potatoes in olive oil, sprinkle with sea salt.  Cover potatoes with aluminum foil and bake for 30-35 minutes.  Test potatoes for doneness (note: this can be done by poking a skewer through the foil to test the potatoes).  When the potatoes are ready Uncover, and bake 15 minutes until crispy.
Remove potatoes from the oven. Take another large rimmed baking sheet, bottom side down, and flatten the roasted potatoes.
Serve.
Enjoy!
As for the garden broccoli, you probably don’t need a recipe.



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