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June 15, 2011

Meat and Potatoes! - Meatloaf, Mashed Potatoes and Salad

This was the first meal I cooked after moving back home after graduation. It's nice to be able to cook for my parents for a change, especially since my mom has this habit of following me around the kitchen and cleaning every mess I make in my wake! It's nice after living with my boyfriend and he would always wait until after we'd eaten to try and clean everything, and there's this huge mess to deal with!


Anyways, so my mom went through all my recipes and picked out this meatloaf recipe, for me to cook. She figured we could have leftovers for sandwiches for a few days, and I figured I could make mashed potatoes and an easy salad to go with it. It turned out delicious, and I got to use my new food processor for the first time for this, so that was fun! Here's a link to my Kitchen Tools page with the info about that...


Now, on to the food! Sorry, some of these pictures were taken with my phone, so they are kind of bad quality.


Here are the kind of packaged mashed potatoes I love using. They taste like the real thing, and you can get a big pack of them at Costco, and always have them on hand for random nights you want mashed potatoes:
This was just a salad mix from the store I brought home with me from San Diego that needed to be eaten
Here's the meatloaf recipe adapted from Alton Brown.


Prep Time: 20 min | Cooking Time: 45 min | Difficulty: Easy | Serves: 6-8


Ingredients:
6 ounces Garlic-Flavored Croutons
½ tsp Ground Black Pepper
½ tsp Cayenne Pepper
1 tsp Chili Powder
1 tsp Dried Thyme
½ Onionroughly chopped
1 Carrotpeeled and broken
3 Whole Cloves Garlic
½ Red Bell Pepper
18 ounces Ground Chuck
18 ounces Ground Sirloin
1 ½ tsp Kosher Salt
1 Egg
For The Glaze:
½ cup Catsup
1 tsp Ground Cumin
Dash Worcestershire Sauce
Dash Tabasco
1 Tbsp Honey



Directions:
1. Heat oven to 325 degrees F.


2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.


3. Pack this mixture into a 10-inch loaf pan (I used a 9 inch, which worked fine) to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees. (To see what kind of thermometer works best for this, visit the Kitchen Tools page. I've posted which model I used on there.)


4. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

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