Meatloaf with Sour Cream and Onion Potatoes
Meatloaf with Sour Cream and Onion Potatoes Dish Guide
Serves 4 with leftovers
For the Meatloaf
2 carrots, grated (about 1/2 cup)
1 bell pepper, diced
1 small/medium yellow onion diced
2 cloves of garlic, minced
2 eggs
1 cup breadcrumbs
2 lbs ground beef, pork and/or veal*
1 T Worcestershire sauce
1 T yellow mustard
2 T ketchup
½ cup milk
Salt and Pepper to taste
1 T olive oil
For the Glaze
¼ cup ketchup
1 T yellow mustard
1 T honey
1 T oyster sauce
Add the oil to a skillet and cook the carrots, pepper and onion for 5-7 minutes over medium heat until softened. Season with salt and pepper. Add the garlic and remove from heat.
In a large bowl beat the eggs and add most of the breadcrumbs, the milk, mustard, ketchup and Worcestershire. Add the meat and cooked veggies and mix by hand to thoroughly combine. If the mixture feels too loose add more breadcrumbs. If it feels too dry add more milk.
Form the meatloaf into a rectangle on a sheet pan and bake at 375 for 30 minutes.
Combine ingredients for glaze and mix thoroughly.
Remove meatloaf from oven and glaze. Continue baking until 160 degrees F in the center.
For the Sour Cream and Onion Potatoes
1.5 lbs of baby red potatoes
½ cup milk
4 green onions, minced
¾ cup sour cream
Salt and Pepper to taste
Halve potatoes and add to a pot of cold, salted water. Bring to a boil and cook for 12-15 minutes or until fork tender. Drain potatoes and add the milk and season with salt and pepper. Use a potato masher or fork to smash potatoes until chunky and the milk has absorbed. Add the sour cream and green onions and continue mashing until creamy yet still chunky.
Slice the meatloaf and plate over a generous helping of the potatoes. Garnish with more green onions and top with extra glaze if desired.
Dish Notes
Use any kind of potatoes you wish - we find red potatoes have a nice waxy texture that holds up well to all that sour cream. We use a "meatloaf" meat mix from the grocery store but if you can't find that use either a 50/50 mix of ground beef and pork or a a three-way split of beef, pork and veal. Cooking time will vary based on the way you shape the loaf so always use a meat thermometer to check the temperature. You want to glaze it about 15 minutes or so before it's fully cooked.
