Meatloaf was always a favorite in my house growing up. My father would make meatloaf and mashed potatoes for my mom every Valentine’s day, and so to me, meatloaf will always be a Valentine’s day dinner. This is a classic Meatloaf that many make. I also made the mashed potatoes following the recipe I posted this thanksgiving, I just halved it. I also made a packet of instant gravy.
- Wash, peel, and cube about 6 medium potatoes (about 5 cups). Preheat oven to 400 F.
- Place potatoes into a pot and rinse 1-2 times, then fill pot with warm water and place over medium-high heat.
- Toast 2 slices of bread. Place 1 lb of ground beef into a small casserole dish. Add to it, the two pieces of toast shredded (or about 1/2 cup of bread crumbs), 1/4 cup diced onion (1/2 a small onion), 1 egg, 3 Tbsp A1, and 2 Tbsp Worcestershire sauce. Mix with your hands until homogeneous then form into an loaf. In a small bowl, mix together 3 Tbsp A1 and Ketchep, then spread over meatloaf. Bake for 45-50 minutes or until an internal temp of at least 160F.
- Once the potatoes are boiling or the water starts to get starchy, it should take about 20 minutes. The potatoes are done when you can stab a large piece with a fork, and the potato splits and falls off the fork. If you want less chunky mashed potatoes cook for an additional 3 minutes.
- Strain your potatoes then put in a large bowl to beat with a hand mixer, or put in the bowl of a stand mixer with the paddle attachment.
- Start pulsing low speed and add 1/4 a cup of milk and 1/2 stick of butter (1/4 cup).
- Once most of the big chunks are broken up, turn your speed to medium-low and slowly add more milk until you reach your desired consistency. Add salt to taste.
- Place your potatoes into a casserole dish and heat in oven uncovered to keep warm while meatloaf finishes.
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