DELICIOUS MEATLOAF WITH BUTTERMILK MASHED POTATOES

Delicious Meatloaf with Buttermilk Mashed Potatoes image

A delicious Sunday meal for everyone who loves a good meat and potato meal.

Provided by Marilena Leavitt

Categories Main course

Time 1h45m

Yield serves 6

Number Of Ingredients 22

Previous Next

Ingredients

For the meatloaf:
3 TBSP. olive oil
1 medium onion, minced
3 green onions, minced
1 medium celery rib, finely chopped (optional)
2 large eggs, lightly beaten
¼ cup milk
2 cups fresh bread crumbs (about 4 slices of bread)
2 TBSP. prepared horseradish
1 tsp. dry mustard
¼ cup ketchup
2 lbs. ground beef (chuck)
2 tsp. salt
½ tsp. freshly ground pepper
½ cup ketchup for topping
For the mashed potatoes:
3 pounds boiling potatoes, such as Yukon Gold
½ cup whole milk
4 oz. butter (1 stick)
¾ to 1 cup buttermilk, well-shaken
2 tsp. salt
½ teaspoon freshly ground black pepper

Steps:

To make the meatloaf: Preheat the oven to 375°F with a rack in the middle of the oven.
Heat a medium-sized skillet over medium heat. When the skillet is hot, add the olive oil and then the onions and the celery. Sauté the vegetables for about 8-10 minutes, or, until they are soft, stirring every so often. Remove from the heat to cool.
In a large bowl, combine the eggs, the milk and the bread crumbs. Add the horseradish, the dry mustard, the ¼ cup of ketchup, and the cooled vegetables. Stir well to combine. Next add the ground chuck, salt and pepper and mix everything together until all of the ingredients are evenly distributed.
Shape the meat mixture into a free-standing loaf and place it on a 13"x 9" rimmed baking pan, lined with parchment paper. Spread the ½ cup of ketchup evenly over the meatloaf and place it in the oven. Bake the meatloaf for an hour or until a meat thermometer inserted into the center of the meatloaf reads 160°F and the meatloaf is cooked through. Remove it from the oven and let it sit for 10 minutes.
Use a wide, metal spatula to lift the meatloaf gently out of the pan to a serving plate. Cut it into thick slices and serve.
To make the mashed potatoes: In a large pot, bring plenty of water to a boil. Add 1 tablespoon of salt. While the water boils, peel the potatoes and cut them into 1½-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
While the potatoes boil, heat the whole milk and the butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander. Place a food mill over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. Alternatively, you can use a potato masher (these two methods of mashing potatoes produce the fluffiest mashed potatoes.
As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a rubber spatula. Add enough buttermilk to make the potatoes creamy. Add the salt and the pepper, taste and adjust the seasoning. Serve hot.