MEATLOAF AND GARLIC MASHED POTATOES

I spent this glorious day of almost 50 degrees in January in PA out on a country drive. We approached home and the sun began to set and that chill in the air turned a bit bitter and once again we knew the day was just a fluke in the weather and it was still January.   Ready to buckle in for a movie, my mind whispered “Comfort Food”.

I had some ground meat thawed and some onion and green pepper cut up from this morning’s omelet so a Meat Loaf it will be.

Meat Loaf dates back to the Romans in the 5^th century and is generally thought of being a German and Belgian dish of minced meat formed in a loaf shape and baked or smoked.  Meatloaf in its contemporary American sense didn’t get published in cook books until the late 19^th century.  I look at it as a distant cousin of an Italian meat ball!  The early renditions used Ouaker Oats as a binder instead of bread crumb or crackers.  This was done mostly to help stretch the meal and make it more pocket book freindly , especially during the great depression.

Variations on meat Loaf can be many.  Be inventive and let your imagination swirl.  Many even place a hard-boiled egg in the middle, top with tomato sauce, use an onion soup mix as flavoring  or even covered in cheese or mushroom.   I am going to cover the loaf with garlic mashed potatoes and broil just long enough to brown the top. Then I will place heated French Onions Rings (Yup the ones in the can (Frenchs, used in the famous green bean casserole!) on top of the slice just before serving.

Please note we have almost 2 cups of vegetables inside so it is also a sneaky way to get them in the kids!  Most children love it topped with ketchup.  (which itself is often called a vegetable..sadly so in the lunch room debate of present where a pizza is still allowed to be served in the school lunch rooms as it has tomato in it's sauce.  Really!)

Meatloaf recipes are an excellent way to incorporate some great food into your cooking repertoire without great expenditure.

1 pound ground meat
1 egg
½ cup chopped green pepper, celery and onion
1 carrot shredded
1 slice white bread
¼ cup of milk
1 tablespoon chopped parsley
1 teaspoon oregano
4 garlic cloves minced
Garlic Mashed Potatoes (recipe below)
½ can of French Onion rings

Preheat the oven to 350 F degrees.

Soak the bread slice in milk until the bread is saturated. 

Mix all ingredients in a bowl (hands are ones best tool) and pat rather firmly into a loaf pan.
Bake in oven for 40 minutes uncovered (make mashed potatoes while loaf bakes).

Remove the loaf from the oven and cover with the mashed potatoes. hint: make these mashed potatoes a little thick as they will absorb some of the juices in the meatloaf pan).  Swirl the potatoes to have a few peaks. Dot with a little butter and sprinkle with paprika.  Turn the heat to broil and place pan back in the oven 4- 5 minutes until the potatoes are browned.
Cut a slice and plate topped with hot French's Onion rings that you warmed in a toaster oven.

GARLIC MASHED POTATOES

4 potatoes (keep whole to keep in the starch)
2 tablespoons butter
3 cloves  garlic
Salt and pepper
Milk as needed
Butter to dot on top of loaf

Peel and boil the potatoes in water until fork tender.

Drain and place in ricer (I love this gadget but a regular hand masher or electric beater will do just as well).  Place garlic cloves on a piece of tin foil and drizzle with olive oil and a bit of salt. Wrap tight and put in oven next to the loaf for 15 minutes. Take out and cool and squeeze out the garlic into the potatoes and whip by adding milk just to make smooth then butter and salt and pepper to taste.

TIPS:
 Don't over COOK meatloaf - it will turn into a Hockey puck!

Leftover meatloaf is yummy cold as a sandwich with spicy mayonnaise (add some wasabi) or ketchup.

It breaks apart and makes for a good food for young children. They get their protein and vegetables all in one.  Add some frozen vegetables to the mix to sneak more veggies into the meal!

The soaked bread makes for a moister loaf verses using bread crumbs.

They can be baked in muffin tins for individual servings. You can then freeze them well if you like.

You use leftover meatloaf as a base for a chili the next day. Or in chucks in a vegetable beef soup.         
   
Serve with a baked Tomato half that is sprinkled wth olive oil and spices.  No need for Ketchup!

So when Mom’s old recipe loses its appeal, be adventurous and make them yours!

  As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!