Glazed Meatloaf

Meatloaf is classic American comfort food that is enjoying a revival. When I ask people whether they like meatloaf I get mixed reactions. Some people nod and smile, some scowl and make faces. So far, everyone has loved this modern version. It’s not your mother’s meatloaf. I wanted an updated version of what my mom made.  That’s how this recipe came to be. It’s a moist, modern meatloaf that works for dinner one night, then sandwiches the next day.

Ingredients:
1 lb 93 % Lean Ground Beef, Room Temperature
1 lb of Ground Pork, Room Temperature
1 Packet of Beefy Onion Soup Mix
1/3 Cup of Ketchup
2 Eggs, Beaten
1/4-1/2 Cup of Panko Bread Crumbs
Glaze:
1 Cup of Ketchup
1/4 Cup of Brown Sugar
1/8 Teaspoon Red Pepper Flakes
1 Teaspoon of Parsley

Mashed Potatoes:
1 Pound of Yukon Golds
1 Stick of Butter, Sliced
1 Teaspoon of Parsley
1/2 Cup of Heavy Cream
1/2 Cup of Half & Half
Salt & Pepper to Taste

Preheat the oven to 350°

In a large mixing bowl, combine ground beef & ground pork. Add the remaining ingredients, mix well. Shape into loaf and place in a shallow baking pan. Bake for 1 hour. Allow to cool 10 minutes before slicing.

For the Potatoes- Place potatoes into a large pot. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 8-12 minutes, or until done - a fork can easily be poked through them.

Warm cream and half & half, either in microwave or in a pot on the stove. Drain water from potatoes. Add the cream mixture and butter. Use potato masher or wisk to whip/mash potatoes until desired consistency.  Add more cream/half & half to thin out your potatoes. {If Desired} (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

 

Sticky Sweet Glaze, Juice Moist Meatloaf, and Fluffy Buttery Potatoes!

The Perfect Leftover {Yum!}

Enjoy!

Happy Eating!