Cheeseburger Meatloaf and Mashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is from Rachael Ray's magazine. Ingredients:
2 tablespoons extra virgin olive oil, plus more for greasing |
1 red onion, finely chopped |
2/3 cup ketchup |
2/3 cup breadcrumbs |
2 large eggs |
1/2 cup bread and butter pickles, chips, chopped |
1 1/2 lbs ground beef |
8 ounces cheddar cheese, cut into 1/3-inch cubes |
2 lbs new potatoes |
3/4 cup heavy cream |
Directions:
1. Preheat oven to 400 degrees; lightly oil a rimmed baking sheet.
2. In a medium skillet, heat 2 T olive oil over medium heat.
3. Add the onion and cook, stirring until slightly softened, about 3 minutes.
4. In large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion.
5. Crumble in the beef, add the cheese and mix together.
6. Transfer to the prepared baking sheet and shape into a 4-by-12-inch loaf.
7. Bake until an instant thermometer inserted into the center registers 160 degrees, about 35 minutes.
8. Meanwhile, halve the potatoes and place them in a large pot with enough salted water to cover by an inch.
9. Bring to a boil, then lower the heat and simmer until tender, 10-15 minutes.
10. Drain, return to the pot and mash with the cream.
11. Let the meatloaf rest for 5 minutes before slicing.
12. Serve with the mashed potatoes.
13. Note: Freeze leftovers for up to a month, then reheat in 350 degrees oven.
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