Meatball and Lumpy Mashed Potatoes
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Why I Love This Recipe
If you're going to make one you may as well make what needs to go with it!
Ingredients You'll Need
MEATLOAF:
1 1/4 pounds ground chuck
1 cup onion, finely chopped
3/4 cup celery, finely chopped
1 tablespoon garlic, finely chopped
1 tablespoon Worcestershire sauce
2 1/4 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup milk
1/2 cup stale sourdough bread cubes
3 eggs
3 slices bacon
SOUTHERN GLAZE:
2 tablespoons brown sugar
3/4 cup ketchup
1 teaspoon dry mustard
1 tablespoon apple cider vinegar
SAUTED VEGETABLES:
1/2 cup carrots, finely chopped
1 cup onion, finely chopped
1/2 cup celery, finely chopped
1 tablespoon butter
8 cups mashed potatoes
2 cups rosemary gravy
fried shaved onions
Directions
Preheat oven to 400 degrees. For the meatloaf, place the ground chuck with the onions, celery, garlic, Worcestershire sauce, eggs and salt and pepper in a large bowl. Gently mix. In a separate bowl, soak the bread cubes in milk until soft. Add cubes to the ground chuck mixture and again gently mix. Line a large loaf pan with plastic wrap. Place meatloaf mixture in pan. Unmold onto a large baking tray. Remove plastic wrap. Drape the bacon slices over the top of the meatloaf. Bake for 30 minutes at 400 the reduce heat to 350 and continue to bake for 40 minutes. For the Southern Glaze, combine all ingredients. Brush the top and sides of the meatloaf with the mixture and bake an additional 5 minutes to set glaze. Remove from the oven and allow to set for 10 minutes prior to slicing. IN a heated saute pan add the butter and diced vegetables and lightly saute. To serve, place 2 cups of mashed potatoes in the center of each plate. Arrange the meatloaf on top of the mashed potatoes. Ladle the rosemary gravey over the slices of meatloaf. Top with the sauteed vegetables and the fried shaved onion. For the rosemary gravy, prepare brown gravy mix according to package direction. Add 1 teaspoon fresh minced garlic and 2 teaspoons fresh minced rosemary. Simmer to combine flavors. For the shaved onions, shave one large onion paper thin. Toss onion shavings in a mixture of 1/4 cup flour and 1/2 teaspoon seasoned salt. Deepfry until gold
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