a comfort classic...meatloaf...

...with mashed potatos, gravy, and veggies. = )

yesterday, i was (nerdily) stoked when i signed up for membership to America's Test Kitchen (ATK). In general, they provide recipes based on their own trial and error experiments with flavors, textures, you name it. I had a lb of ground beef to use, and didn't really feel like making some sorta meat sauce with pasta--since that's the usual no brainer dinner when I have ground beef.

The thought of meatloaf makes me laugh because it's such a "kid" dish. It's that dish that mom, grandma, or auntie makes for you, but you never really think of making on your own. Especially, since most meatloaves have that ketchup coating! How can you take a dish seriously, when you slather ketchup on top?

So yea. With the assistance of ATK's meatloaf recipe (adapted and modified, of course), my meatloaf came out very moist and flavorful. Along with some veggies and potatos, it was fun to make...basically, a fancified TV dinner. = )


::gathering my raw materials::


Ingredients:

~ The meatloaf ~


1 lb lean ground beef
1 egg
1/2 tsp unflavored gelatin
1/4 cup chicken broth
1 tsp soy sauce
1 tsp dijon mustard
1 tsp dried thyme
1/3 cup tomato juice
1/4 cup crackers, crushed
1 small clove garlic, minced
1/4 cup onions and peppers diced
dash of paprika
2 oz (finely) shredded cheese
dash of salt and pepper
1 tbsp cooking oil


~the glaze~

1/3 cup ketchup
1 tsp hot sauce
1/3 tsp ground coriander
1/4 cup cider vinegar (i used white, i don't think it matters much)


~mashed potatos~

3 medium potatos (i used small red potatos for 2 servings)
1 cup milk
1/4 cup unsalted butter
salt, pepper, and other seasonings of your choice, to taste
1/2 tsp minced garlic

~gravy~

1/2 cup browned flour
1 cup water (or more, depending on thickness)
1 tsp beef or chicken bouillon (to taste)
any other seasonings of your choice.


Directions

~ Meatloaf~

Heat oil in small skillet over medium-high heat. add onions, peppers, and garlic, stirring occasionally, until beginning to brown, 6 to 8 minutes. Reduce heat to low and add tomato juice and dried thyme. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.



Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, crackers, parsley, salt, pepper, and onion mixture.


Sprinkle shredded cheese over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute.



Transfer meat to a baking pan. Bake for about 35-40 minutes @ 375F.


While meatloaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes.



After meatloaf cooks, remove from oven and turn on the broiler. Spread half of glaze evenly over cooked meatloaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes.


Remove meatloaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meatloaf cool about 20 minutes before slicing.

~the potatos~

So while you're twiddling your thumbs waiting for the meat to cook, make some side dishes = )

Gawd, this is a no brainer, really...i've been making mashed potatos since i was little, so i assure you, it's just a process of mashing and tasting. Grab your potatos and cut them into thirds, halves, fourths, whatever you would like.


Now, some people prefer to boil, but I like to nuke mine in the microwave. Throw them in a grocery bag, and cook for 8-10 minutes, for a small to medium batch. The great thing about red potatos? You don't have to peel, haha. Otherwise, peel your brown potatos, and then nuke 'em.
Remove from heat and put in a medium bowl. Add your butter, salt, pepper, garlic, and milk. If your butter is cold, throw that in first. Now just mash away with a potato masher.


I added dried rosemary and lots of garlic and pepper--but i highly encourage you get creative, and let your taste buds be your guide.


~the gravy~

Gravy can be easy or hard--depending on a lot of factors. For instance, I had a momentary brain fart and forgot to remove my flour from heat before adding liquid. Yipes. Anyway...

Put your flour in a small/medium pan and on medium heat, brown it. DON'T DO WHAT I DID: PLEASE, PLEASE, PLEASE TURN DOWN THE HEAT, OR REMOVE PAN FROM HEAT!


Otherwise, once you add your water, you will end up with a bubbly mess--and lots of lumps. = ( Not sure what I was thinking, but of course, I had the epiphany in the first round of water. ::sigh:: luckily, once the heat subsided, I was able to finish. Added the bouillon and a dash of garlic powder. Stirred, stirred, stirred. Tempted to bust out with the immersion blender, but it was fine--just for me, anyway.


Lastly, veggies. Yes, important to eat the veggies. I keep frozen veggies stashed for easy access/meals. Or for those who keep up with fresh produce, chop, peel, cook. Throw a cup of mixed veggies in the microwave (or in a saucepan to boil) and cook. Remove from heat.

Serve up your meatloaf with potatos, gravy, and veggies. There you go. You have now transitioned into adulthood by making this dish. Enjoy = )