Mashed Over Meatloaf Sp5 Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil.
• For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside.
• For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.
• Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed.
• For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf.
• Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
• While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm.
• Slice and serve the meatloaf with butter, black pepper and the peas.

Steps:

• Preheat oven to 375°F.
• Place potatoes in a large bowl and set aside.
• In heavy skillet over medium heat, sauté onion and garlic in olive oil until tender, about 5 minutes.
• Add parsley and oregano.
• Add to potatoes along with eggs, bread crumbs, 1/3 cup of the ketchup, salt and pepper and mix well until thoroughly combined.
• Add ground beef and mix gently just until combined.
• Place on a casserole pan, shape mixture into an 8 x 4-inch loaf.
• Spread remaining 1/3 cup ketchup over top of loaf. Bake at 375°F for 70-75 minutes or until center is no longer pink and instant read thermometer reads 160°F when inserted in center of loaf. Let stand, covered, 15 minutes before slicing.

Steps:

• Preheat oven to 350.
• In medium sauté pan brown ground beef on medium heat. Drain.
• Add can of meatloaf starter with two tablespoons sugar and heat for five minutes.
• Prepare: Simply Potatoes as directed on package adding salt and pepper to taste.
• Prepare: corn as directed on package and drain if needed.
• Using 6 4 1/2 inch ramekins or 9x12-baking dish.
• Spray with non-stick spray.
• Divide meatloaf mix evenly in each ramekin. Next add ½ cup mashed potatoes followed by ¼ cup corn. Place all ramekins on foil lined cookie sheet and bake 25 minutes. Add ¼ cup cheese to each and bake another 10 minutes or until cheese melts.

Steps:

• Preheat oven to 450 degrees. In a food processor, chop carrots, celery, onion, and panko with egg white until smooth, about 1 minute. Transfer to a large bowl; mix in beef, 1 teaspoon salt, and 1/8 teaspoon pepper.
• On a foil-lined baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce. Bake until an instant-read thermometer inserted in loaf registers 160 degrees, 25 to 30 minutes, brushing halfway through with remaining sauce.
• Meanwhile, in a medium saucepan, cover potatoes with cold salted water by 1 inch. Bring to a boil; reduce to a simmer, and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain; return to pan. Stir over medium until a starchy film forms on bottom of pan, about 1 minute. Remove from heat; mash with buttermilk until smooth. Season with salt and pepper.
• While potatoes cook, set a steamer basket in a saucepan filled with one inch water; bring to a gentle boil. Add green beans; cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a bowl; add oil, season with salt and pepper, and toss. Serve meatloaf with mashed potatoes and green beans.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Thoroughly mix ground beef, onion, eggs, bread, milk, green bell pepper, salt, sage, and black pepper together in a bowl. Press into a loaf pan. Spread ketchup over the top of the loaf.
• Bake in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• In a large saucepan, bring water, milk, butter and 1/2 teaspoon salt to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds. Fluff with a fork; set aside., In a large bowl, combine the egg, oats, green pepper, onion, pepper and remaining salt. Crumble beef over mixture and mix well., On a piece of waxed paper, pat beef mixture into a 12x8-in. rectangle. Spoon mashed potatoes lengthwise down the center third to within 1 in. of edges. Bring long sides over potatoes to meet in center; seal seam and edges., Place seam side up in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; drain. Pour V8 juice over loaf. Top with ketchup. , Bake 18-22 minutes longer or until meat is no longer pink and a thermometer reads 160°. Let stand for 5 minutes before slicing.