MEATLOAF WITH CHEESY MASHED POTATOES
MEATLOAF WITH CHEESY MASHED POTATOES
As I mentioned in the last edition of Sundays With Celia, I recently made one of my most well-loved recipes, Meatloaf With Cheesy Mashed Potatoes for a small dinner party I hosted. This is my kid’s favorite dish, the one they all ask me to make for them when they come home. I hadn’t made this, the ultimate Comfort Food in awhile so this time my husband requested it. I thought it was also about time I shared this unique and delicious, kid-approved dish with you too.
So let’s get started…
When following a new recipe, I always advice people to do 2 things: read the recipe in its entirety, and assemble all the necessary ingredients before you begin. This speeds up the cooking process and helps insure that you don’t leave something out or make mistakes. So, here’s what you’ll need to make my recipe for Meatloaf With Cheesy Mashed Potatoes:
Preheat your oven to 350° F.
For The Meatloaf
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Cups Brown Onion, Diced
- 1 1/2 Cups Celery with Center Leaves, Diced
- 1 Tablespoon Fresh Garlic, Minced
- 3 Large Eggs, Beaten
- 2/3 Cup Whole Milk
- 1 Tablespoon Flat Leaf Parsley, Minced
- 1 Tablespoon Fresh Chives, Minced
- 1 Teaspoon Fresh Thyme Leaves
- 1 Tablespoon Coarse Ground Pepper
- 1 Tablespoon Kosher Salt
- 2 1/2 Cups Breadcrumbs
- 2 Lbs Ground Beef, 15% Fat
- 1 Lb Ground Pork
For The Mashed Potatoes
- 5 Large Russet Potatoes, Peeled and Cut Into Uniform Pieces About 1 1/2″ In Size
- 1 Cube Salted Butter, Cut Into Small Pieces and Softened to Room Temperature
- 1/2 Cup Warm Whole Milk
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Coarse Ground Pepper
For The Topping
- 3 Cups Medium Cheddar Cheese, Grated
Let’s get started making the meatloaf first. Heat the olive oil in a large frying pan over medium heat. Add the diced onion, celery & minced garlic.
Saute the vegetables, stirring occasionally for about 7 minutes or until they are translucent and just beginning to brown. Now set them aside.
Break the eggs into a medium sized mixing bowl.
Using a fork, lightly beat the eggs.
Add the milk to the beaten eggs.
Next, stir in the parsley, chives and thyme…
along with the salt & pepper.
Mix the wet ingredients to combine.
Place the breadcrumbs and the sauteed vegetables in a large bowl. Add the pork and ground beef and pour the egg mixture over everything. Using clean hands, gently mix the vegetables, bread crumbs and egg mixture into the meat, making sure it is well combined.
Grease a 12″ x 9″ x 2 1/2″ high-sided, rectangular casserole dish. This Le Creuset Heritage Stoneware 12-by-9-Inch Rectangular Dish would be ideal. My son gave me one last Christmas and I love it!
Gently press the meatloaf mixture into the dish. Place the meatloaf into the 350° F, preheated oven . Set your timer for 40 minutes. Bake the meatloaf until a thermometer inserted into the middle of the meat registers 155° F. While the meatloaf cooks make the mashed potatoes.
You’ll need 5 large russet potatoes that have been peeled and brown parts removed. I use russet potatoes for these mashed potatoes because they produce a dryer mashed potato, perfect for this dish.
Make sure your potatoes are cut into uniform pieces, about 1 1/2″ in size. Place them in a large saucepan and cover them with water. Add 1 tablespoon of Kosher salt to the water and place them on the stove over medium heat.
Gently boil the potatoes until they are fork-tender. Drain the potatoes well, then quickly return them to the warm saucepan in which they were boiled. Add the cubed butter, the warmed milk and the salt & pepper.
NOTE: I use coarse black pepper for these potatoes. Many people prefer fine ground white pepper for their mashed potatoes but for this dish I like the texture and the taste of the black pepper.
Using a handheld mixer, beat the potatoes into the milk and butter until they achieve a smooth, creamy consistency. These mashed potatoes will be somewhat thick in consistency. Cover the pot and set the potatoes aside, preferably in a warming drawer, where they will stay warm until the meatloaf is finished cooking.
Hopefully by this time your meatloaf is ready, having reached an internal temperature of 155° F. Remove the meatloaf from the oven but do not turn the oven off. Carefully drain off and discard any excess fat that may have accumulated around the meat while it cooked.
Spoon the warm mashed potatoes over the warm, fully-cooked meatloaf.
Using a spatula, spread the mashed potatoes evenly over the meat.
Sprinkle the potatoes with the grated cheddar cheese.
Return the Meatloaf with Cheesy Mashed Potatoes to the oven and cook until the cheese has melted.
Slice into squares and serve hot from the oven.
ENJOY!
Here’s the handy printable recipe.
- For The Meatloaf
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Cups Brown Onion, Diced
- 1½ Cups Celery with Center Leaves, Diced
- 1 Tablespoon Fresh Garlic, Minced
- 3 Large Eggs, Beaten
- ⅔ Cup Whole Milk
- 1 Tablespoon Flat Leaf Parsley, Minced
- 1 Tablespoon Fresh Chives, Minced
- 1 Teaspoon Fresh Thyme Leaves
- 1 Tablespoon Coarse Ground Pepper
- 1 Tablespoon Kosher Salt
- 2½ Cups Breadcrumbs
- 2 Lbs Ground Beef, 15% Fat
- 1 Lb Ground Pork
- For The Mashed Potatoes
- 5 Large Russet Potatoes, Peeled and Cut Into Uniform Pieces About 1½" In Size
- 1 Cube Salted Butter, Cut Into Small Pieces and Softened to Room Temperature
- ½ Cup Warm Whole Milk
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Coarse Ground Pepper
- 3 Cups Medium Cheddar Cheese, Grated
- For the Meatloaf
- Heat the olive oil in a large frying pan over medium heat. Add the diced onion, celery & minced garlic.
- Saute the vegetables, stirring occasionally for about 7 minutes or until they are translucent and just beginning to brown. Now set them aside.
- Break the eggs into a medium sized mixing bowl. Using a fork, lightly beat the eggs.
- Add the milk to the beaten eggs.
- Stir in the parsley, chives, thyme and salt & pepper.
- Place the breadcrumbs and the sauteed vegetables in a large bowl.
- Add the pork and ground beef and pour the egg mixture over everything.
- Using clean hands, gently mix the vegetables, bread crumbs and egg mixture into the meat, making sure it is well combined.
- Grease a 12" x 9" x 2½" high-sided, rectangular casserole dish.
- Gently press the meatloaf mixture into the dish.
- Place the meatloaf into the 350° F, preheated oven . Set your timer for 40 minutes.
- Bake the meatloaf until a thermometer inserted into the middle of the meat registers 155° F.
- While the meatloaf cooks make the mashed potatoes.
- For The Mashed Potatoes
- Place potatoes a large saucepan and cover them with water.
- Add 1 tablespoon of Kosher salt to the water.
- Gently boil the potatoes until they are fork-tender.
- Drain the potatoes well, then quickly return them to the warm saucepan in which they were boiled. Add the cubed butter, the warmed milk and the salt & pepper.
- Using a handheld mixer, beat the potatoes into the milk and butter until they achieve a smooth, creamy consistency.
- These mashed potatoes will be somewhat thick in consistency.
- Cover the pot and set the potatoes aside, preferably in a warming drawer, where they will stay warm until the meatloaf is finished cooking.
- Assembling The Dish
- The meatloaf is ready when it has reached an internal temperature of 155° F.
- Remove the meatloaf from the oven but do not turn the oven off.
- Carefully drain off and discard any excess fat that may have accumulated around the meat while it cooked.
- Spoon the warm mashed potatoes over the warm, fully-cooked meatloaf.
- Using a spatula, spread the mashed potatoes evenly over the meat.
- Sprinkle the potatoes with the grated cheddar cheese.
- Return the Meatloaf with Cheesy Mashed Potatoes to the oven and cook until the cheese has melted.
- Slice into squares and serve hot from the oven.
- ENJOY!
So there you have it: MEATLOAF WITH CHEESY MASHED POTATOES
Thanks so much for dropping in!
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All opinions expressed in this post are my own. All photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission.
