Ditch traditional mashed potatoes and give meatloaf a twist with this potato-stuffed variation. With the convenience of your microwave, the potatoes are ready in a flash, making this recipe a potential weeknight favorite all by itself.
Ingredients
Deselect All
Mashed Potatoes:
1 pound russet potatoes (about 2 medium), scrubbed clean
1/2 stick (4 tablespoons) unsalted butter, cut into pieces, at room temperature
1/3 cup sour cream
2 teaspoons finely chopped fresh chives
Kosher salt
Meatloaf:
1/2 cup breadcrumbs
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
2 1/2 pounds meatloaf mix (or a combination of ground beef and pork)
1/3 cup grated Parmesan
2 teaspoons Worcestershire sauce
2 large eggs, lightly beaten
Glaze:
1/2 cup ketchup
1 teaspoon dark brown sugar
1 teaspoon apple cider vinegar
Peas:
1 pound frozen peas
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Unsalted butter, at room temperature, for serving
Coarsely ground black pepper, for serving
Directions
1: Preheat the oven to 350 degrees F. Line a baking sheet with foil.
2:To prepare the mashed potatoes: Pierce each potato several times with a fork and microwave until tender, approximately 15 minutes (or utilize your microwave’s potato setting). Allow them to cool until manageable, about 2 minutes, using a towel if needed. Halve the potatoes, scoop out the flesh with a spoon, and discard the skin. Mash the potatoes and butter together in a medium bowl until creamy, then gently fold in the sour cream, chives, and 1 teaspoon of salt until thoroughly mixed. Set aside.
3:For the meatloaf: Brown the bread crumbs in a dry skillet over medium heat until they turn golden and release a pleasant aroma, approximately 1 minute. Then, transfer them to a large mixing bowl and set aside. In the same skillet, add the oil, onions, garlic, oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook and stir until the onions become tender, around 8 minutes. Allow the mixture to cool slightly. Combine the onion mixture with the bread crumbs, meatloaf mix, Parmesan, and Worcestershire sauce in the mixing bowl. Gently toss and mix the ingredients. Then, add the eggs and thoroughly incorporate them into the meat mixture.
4:Place half of the meatloaf mixture onto the prepared baking sheet and gently shape it into a rectangle measuring 12 by 3 inches. Carefully create a hollow down the center of the meatloaf mixture, leaving a 1/2-inch border on all sides. Spoon the mashed potato mixture into this hollow. With one-quarter of the remaining meatloaf mixture, gently flatten it using your hands. Place this flattened meatloaf mixture over half of the mashed potatoes. Repeat this process with the remaining meatloaf mixture, ensuring that the mashed potatoes are completely covered.
5: For the glaze: Combine the ketchup, brown sugar, and vinegar in a small bowl and whisk until well blended. Evenly spoon the glaze over the entire surface of the loaf.
6: Bake until the center of the loaf reaches 160 degrees Fahrenheit when tested with an instant-read thermometer, typically around 45 minutes.
7: While the meatloaf is baking, prepare the peas following the instructions on the package. After cooking, mix them with butter and season with salt and pepper. Keep them warm until serving.
8: Slice and serve the meatloaf with butter, black pepper, and peas.
